- PREP TIME10 MINS
- COOK TIME75 MINS
- SERVES4 – 6
Warm up with grilled curry-spiced chicken simmered in thick sauce and serve over a heaping pile of rice.
- 3 TO 3 1/2 LBS CHICKEN, CUT IN 8 PIECES
- TRAEGER CHICKEN RUB
- 4 ONIONS
- 2 TBSP BUTTER
- 1 TBSP SALT
- 2 BAY LEAVES, DRY AND CRUSHED
- 1 CLOVE GARLIC, CRUSHED
- THYME, PINCH
- 3 TBSP CURRY POWDER
- 4 CUPS STOCK
- 2 TBSP TOMATO SAUCE
- 2 TBSP COCONUT, GRATED
- 1 GREEN APPLE, PEELED AND CHOPPED
- 3 TBSP CHUTNEY, CHOPPED
- 2 TBSP CORNSTARCH
- 1 CUP CREAM
- TO TASTE SALT
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Rub chicken with olive oil and lightly season with Traeger Chicken Rub. Place chicken directly on grill and cook for 20-30 mins or until the internal temperature reaches 165 F.
Remove from grill and slice chicken against the grain into bite size pieces and set aside.
Mix together butter, salt, onions, garlic, bay leaves, thyme, curry powder, tomato sauce and stock in a large pot.
Add the chicken to the pot and bring to a boil. Lower heat and cook for 40 minutes or until tender. Remove chicken to a serving dish.
Sauce: Add to the pot coconut, green apple and chutney. Thicken with cornstarch mixed with a little cold water. Bring the sauce to a boil, stirring constantly. Add the cream. Salt to taste.
Pour sauce over the chicken and serve with rice. Enjoy!