Oven-Baked Mild Chicken Curry and Rice

You may not believe this but there is more to my life than photography and paintings. Some of my days in fact are swaddled in domesticity. Today is one of those days. Now that I have the half-dry sheets from the third load of laundry in off the line to finish up in the dryer, let’s see what we have to offer…

Sunday dinner at la casa de inspiracion by Terrill Welch 2013_05_26 018

Sunday dinner at la casa de inspiracion simmered in a late May drizzle is an Oven-Baked mild chicken curry and rice served with a side of seasonal asparagus and dark rustic bread.


Ingredients are all are local organic whenever possible. Thank you Mayne Island Farm Gate Store.  The ingredients are in bold for ease of identifying what is needed.


Step One:

Two chicken legs with thighs (cut at the joint)

1 chicken bouillon cube (optional but add salt if don’t use)

¼ cup chopped onion (will need one large chopped onion in all)

¼ cup chopped celery

½ teaspoon ground ginger (could use fresh if you have it)

½ teaspoon smoked paprika

¼ – ½ teaspoon chili powder


Place chicken in saucepan with chicken bouillon, chopped onion and celery, ginger, smoked paprika, chili powder and cover generously with boiling water. Simmer for 30 minutes while you proceed with Step two and step three.


Step two:

Two medium Yukon Gold potatoes

Three small carrots

½  red or green pepper

½ cinnamon stick

½ cup uncooked Forbidden Rice (a pearl black rice – of course any rice will do)


Wash and chop potatoes, carrots and pepper in large stew size chunks. Put chopped potatoes, carrots, piece of cinnamon stick and rice into pottery roasting pot. Set aside.


Step three:

½ cup ghee or butter

½ cup chopped onion

½ teaspoon coriander seeds

½ teaspoon cumin seeds

¼ teaspoon fenugreek

1 teaspoon ground turmeric


Chop onion. Grind spices with mortar and pastel – okay electric grinder if you must! Melt butter on medium heat in medium size cast iron frying pan. Add spices followed by chopped onion. Brown onions and pluck chicken thighs out of broth placing in frying pan. Set broth aside for later. Brown the chicken lightly on all sides.


Step four:

¼ cup raisins (not too many and can leave out but then don’t add cinnamon stick)

3 tablespoons slivered blanched almonds (or pistachios and cashews)

¼ teaspoon of saffron


Add raisins, nuts and saffron to pottery pot with raw potatoes, carrots and half of a cinnamon stick. Pour browned chicken with onions and spices over the potatoes and carrots, raisins and such in the pottery pot. Now cover it all with chicken stock that was set aside. Give it all a bit of a stir. Cover. Place pottery pot in oven and bake for about 1.5 hours at 300 F.

Oven baked mild curried chicken rice  by Terrill Welch 2013_05_26 014

Oh shoot! Can someone pour the wine please?


What are you simmering at the moment?


By the way, the 12 x 10 inch oil on canvas painting NO REASON released last week has sold and will be on its way to California shortly.

No Reason 12 x 10 inch oil on canvas by Terrill Welch 2013_05_20 008


All the best of the last week in the Month of May to you!


© 2013 Terrill Welch, All rights reserved.

Liberal usage granted with written permission. See “About” for details.

Creative Potager – Visit with painter and photographer Terrill Welch

From Mayne Island, British Columbia, Canada

For gallery and purchase information about Terrill’s photographs and paintings go to http://terrillwelchartist.com