Curry Chicken
History of this recipe
4
Servings
1h30
Minutes
562
Calories
Ingredients
- ~1kg of chicken
- 1 brown onion
- 2 cloves of garlic
- ½ inch of ginger
- 2 ~medium sized chopped potatoes (c.1.5 cups)
- 4 tbsps curry powder
- ½ tbsp all-purpose seasoning
- ½ tbsp paprika
- ½ tbsp garlic powder/granules
- 1 tsp black pepper
- 1 tsp all spice/pimento
- Vegetable or coconut oil
- Handful of fresh thyme
- Salt
- 2 spring onions
- 1 scotch bonnet pepper
- 1 medium bell pepper
- 2 carrots
- 1 medium tomato
Method
Marinating the chicken:
- Clean chicken with lemon/vinegar and water
- For curry chicken, the chicken is usually cut into small-medium pieces and the skin removed
- Massage in the following powder seasonings:
- 1 tbsp curry powder
- 1 tbsp all-purpose seasoning
- ½ tbsp paprika
- 1 tsp black pepper
- ½ tbsp garlic powder
- ½ tbsp salt
- 1 tsp all-spice/pimento
- Massage in the following non-powder ingredients/seasonings:
- 2 diced garlic cloves
- ½ inch diced or grated ginger
- ½ chopped onion
- 1+ chopped scotch bonnet pepper (deseeded/more scotch bonnet peppers depends on your tolerance for spice)
- 1 medium tomato
- Handful of fresh thyme sprigs
- Marinate for between 1-3 hours. Or you can cook straight away
Cooking the curry:
- Heat up 1/8th cup of vegetable or coconut oil along with 2 tbsps curry powder in a pot on a high heat for c.1-2 minutes. We call this “burning the curry”
- Brown the chicken on both sides in the oil/curry
- Cover the chicken and cook on a low-medium temperature for c.10 minutes, the chicken will produce its own natural juices
- Add in the rest of the vegetables/seasonings that are left in the bowl we used to marinate the chicken
- In this now empty bowl, add some water (to soak up the rest of the “juices”) and pour this over the chicken, add enough water until the chicken is almost covered
- Cook at a high temperature for 20 minutes
- Separately:
- Chop up 2 medium potatoes into blocks
- Chop 2 medium carrots
- Chop 1 bell pepper
- After the chicken has cooked for 20 minutes, add in the potatoes, carrots and bell pepper, this should thicken your gravy. Also add your 2 spring onions (scallions) at this point
- Cook for a final 15 minutes at a medium-high temperature
Remove thyme springs when serving.