Wookiee Hut Cuisine presents:
Vengence Soothed Chicken Curry
by Susu

Tycho Celchu, after the Battle of Bakura, volunteered for a reconnaissance mission to Imperial City. He was promptly captured by Ysanne Isard, subjected to torture, and eventually escaped. Unfortuately, he recalls none of it.

The Alliance was terrified of him, since he could have been returned to them by Isard as a walking time bomb... just waiting for the right code word to lash out at his fellows and superiors. General Salm went so far as to accuse him of being a spy. Since Tycho recalled nothing, they could never be sure.

But his friends believed him, and Wedge Antilles demanded he be Rogue Squadron's XO, even though Tycho was under house arrest and consigned to flying nothing more dangerous than an unarmed shuttle. He flew into battle that way, retrieving EV pilots and feeding battle data to his fellows. In addition, he was shadowed constantly by a protocol droid.

Tycho was frustrated and bitter, but he kept it all to himself, knowing there was no alternative. The only time he lashed out was when he was allowed to cook, under strict supervision. The night before General Salm was coming for dinner, Tycho came up with a firey chicken curry so fierce that many of the Rogues suffered blisters from the spice.

Recognizing the basic goodness of the recipe, Nawarra Ven diplomatically suggested the addition of sour cream or coconut milk to quell the fire. He chose the latter, and added some bananas and sweet potatoes for a sweeter concoction. The dish was a success the next day with the General and his staff, leaving the commanding officer none the wiser about how Tycho felt about him.


  • 6 to 8 large chicken legs
  • salt and pepper, to taste
  • 2 tablespoons vegetable oil
  • 2 large onions, roughly chopped
  • 2 tablespoons garlic, minced
  • 2 tablespoons ginger, minced
  • 3 tablespoons curry powder
  • 2 bananas, chunked
  • 1 quart chicken stock or broth
  • 3 large sweet potatoes, peeled and roughly diced, cooked in boiling water or a microwave oven on HIGH power till a fork can pierce it easily
  • 1 can (12 oz.) coconut cream
Cook the sweet potatoes in the microwave or in boiling water. Drain when tender.

Cut the chicken legs at the joint to form thighs and drumsticks. Remove the skin and excess fat. Heat a large pot, add the oil. Add the chicken pieces and brown well on all sides, about 10 - 15 minutes. Poor off the fat, leaving in enough to lubricate the pan only.

Place the chicken in a large slow cooker or just put aside. Add the onions, garlic, ginger and cook with stirring, till soft. Add the curry power till the smell of the curry wafts out, being careful not to burn the spice. Pour over the chicken in the slow cooker, add bay leaves, banana chunks, stock, coconut milk. Add the cooked sweet potatoes and stir together carefully. Cook on simmer for 1 to 2 hours till the chicken is coming off the bone.

Serve with hot rice. Serves 6 to 8.


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