5% Bonus Savings + a Free Item
When you Subscribe & Save

RECIPE: Curried Chicken Legs

written by

Eileen Napier

posted on

October 20, 2019

chicken-curry.jpg

This recipe comes straight from Bon Appetit, courtesy of Brad Leone, and their October 2017 issue.  It has been farm table tested here at Ramstead Ranch.  Jeannie follows the instructions to a T, and I can personally vouch that the recipe is spot on. 

Here's what you need:

YIELD 4 servings

INGREDIENTS

  • 3 tablespoons ghee or virgin coconut oil
  • 2 whole chicken legs from Ramstead Ranch
  • Kosher salt, freshly ground pepper
  • 2 large onions, chopped
  • 4 garlic cloves, thinly sliced
  • 1 lemongrass stalk, crushed (optional)
  • 3 tablespoons vadouvan or any yellow curry powder (the organic blend from The Spice Hunter is great and found in common grocery stores, but if anyone has a better option, TELL ME! I’m all about upgrading.)
  • 1/4 teaspoon cayenne pepper
  • 2 cups of your best homemade broth (see our broth maker packs for supplies)
  • 1 (13.5-ounce) can unsweetened coconut milk
  • Juice of 1 lime, plus wedges for serving
  • 1 cup cilantro leaves with tender stems, divided
  • 1 (14-ounce) package rice noodles
  • Crispy shallots or onions (for serving)


PREPARATION

Heat ghee in a large skillet, preferably cast iron, over medium-high.  Season chicken with salt and pepper and cook, turning occasionally, until skin is golden brown and crisp, 8–10 minutes. Transfer to a plate (it will not be cooked through).

Add onions to same skillet and cook, stirring occasionally, until softened and golden, 6–8 minutes.  Add garlic, lemongrass (if using), vadouvan, and cayenne and cook, stirring often, until fragrant, about 2 minutes.  Add broth, coconut milk, lime juice, and 1/2 cup cilantro, then return chicken to skillet and gently push down into liquid. 

Bring to a boil, then reduce heat and simmer, uncovered, until chicken is tender and cooked through and sauce is thickened, 40–45 minutes. Be sure to turn chicken a couple of times while it’s cooking so all sides get exposed to the curry sauce.

Just before chicken is done, cook noodles according to package directions.  Rinse noodles under warm water, then toss in a large bowl with a little bit of the curry sauce. This will help to prevent them from sticking.

Divide noodles among shallow bowls.  Place drumsticks on top and ladle curry sauce over.  Top with crispy shallots and remaining 1/2 cup cilantro.  Serve with lime wedges for squeezing over.

Enjoy thoroughly!

More from the blog

RECIPE: One Pan Apple Pork Chop Dish

I love a recipe that harmonizes just the right flavors all in one pan.  Fresh fruit and herbs are contrasted by tangy mustard, and they simmer together and blend with savory pasture raised pork chops to bring you joy on a plate.  Ingredients 2 Tbsp olive oil4 Ramstead Ranch pork chops or pork steaks2 tsp Dijon mustard2 C bone broth2 Tbsp fresh herbs, rosemary works well, thyme or sage would work well, too, and best you use a blend.2 medium apples, sliced thin1 large onion, sliced thinSalt and pepper to taste Tools 12-inch skillet or cast ironWisk, bowl, and a nice, sharp knife Instructions Thaw pork chops and season with salt and pepper.Add 1 Tbsp to your pan and heat on high until oil smokes.  You want you pan HOT!Sear pork chops, about 2 min per side.  Remove the chops from heat.Lower heat to medium high.  Add 1 Tbsp olive oil to pan.  Heat oil and add onions and apples.  Turn occasionally slightly toasted, about 5 min.  Add salt, pepper, and fresh herbs, and stir.  Cook onions until they are translucent.Whisk together bone broth and mustard, and add to apple-onion mixture.  Nest pork chops in pan making sure to surround the chops with the apple-onion mixture.Simmer for additional 4 min, until chops are cooked through.Enjoy!

RECIPE: Sirloin Tip Beef Stroganoff

This meal is comfort food in a bowl! You can make it fancy with homemade noodles, or keep it easy and use whatever you have on hand. For maximum flavor, add drippings from pot roast or short ribs to your sauce!

RECIPE: Sausage Gravy

This sausage gravy is easy, versatile, and freezes well to boot! I like to whip up a mega batch and freeze it in family-sized portions so it’s ready for busy days during the school year. Go the classic route and eat it over eggs, potatoes, or biscuits. This also makes a killer pizza sauce (top with cheese of choice, mushrooms, and red onions), and it is the perfect base for Pepper Sausage Pasta. However you choose to chow down, we know this will be a family favorite recipe at your house.