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EAT THIS IMMEDIATELY: Green Curry Chicken at Kennett
Kennett (848 S. Second St.), with its saloon vibe, wood-burning oven and Prohibition cocktails, is not exactly the kind of place you'd expect to find green curry chicken.
EAT THIS IMMEDIATELY: Green Curry Chicken at Kennett
Kennett (848 S. Second St.), with its saloon vibe, wood-burning oven and Prohibition cocktails, is not exactly the kind of place you’d expect to find green curry chicken, let alone amazing green curry chicken. But chef Brian Ricci has a way with the exotic — and making the exotic seem familiar. He starts by marinating boneless Bell & Evans chicken thighs — a flavorful and inexpensive call — in a paste of cumin, curry leaves and other Far East ingredients for “up to 48 hours if I can. Two days is the ideal.” Then they hit the Forno Bravo pizza oven, whose hickory/beech inferno caramelizes the curry paste into a charred sheath that surrounds the thighs. Two smoky, moist pieces go into a bowl, topped with a fistful of Tom Culton's zippy watercress, cashews roasted with lime and shavings of quick-pickled cucumbers. Think of this less as a Thai or Indian curry than the best grilled chicken salad you’ve ever had. Eat this immediately!
Photo: Courtesy of Brian Ricci
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