CURRIED CHICKEN

I’m just gonna leave this right here! No fancy camera and lighting… Just a pic from my phone and sheer hunger as I wait patiently for this large pot of curried chicken to finish so I can stuff my face and then take a nice nap! I deserve it!

Hope you’re having a great day! *secretly I hope I just made you ravenously hungry 😁😁😁*

OK so I’ve had my nap, here’s the recipe as promised! I’ve adapted this recipe from http://caribbeanpot.com/heavenly-curry-chicken-with-tender-potato

3 lbs chicken cut into pieces

2-3 tbsp curry powder (chief madras curry is my favorite)

1 tsp geera (ground cumin)

1/2 of a scotch bonnet or habanero  pepper (use more or less to your taste)

1 tsp salt

3 tbsp green seasoning mix.

3-4 leaves of shadow benny (chopped) or 3 chopped tablespoon of cilantro.

2 pimento peppers (chopped)

1 medium onion (chopped)

1 tomato (chopped)

2 cloves of garlic (chopped)

2 tablespoon lime or lemon juice

2 tablespoons of oil (vegetable)

2 medium potatoes (peeled / sliced into chunks)

2 cups water

Start by washing the chicken pieces with the lime or lemon juice and water (not the water mentioned in the recipe). Then start seasoning by adding all the ingredients mentioned above, except the oil, potato and water. Allow this to marinate for a couple hours for best results. Feel free to cook immediately if you’re in a rush.

On high heat, in a saucepan (with a lid) add the oil and wait until you start seeing gentle smoke. Try fishing out the pieces of onion and garlic from the marinated chicken and add to the now hot oil.

Allow this to cook for about 2-3 minutes (you’ll notice that other recipes will ask that you cook the curry powder – I don’t), then start adding the seasoned pieces of chicken. Move everything around so it gets in contact with the heated oil. Cover and let simmer for a few minutes. After about 8 minutes you’ll notice that the chicken released some natural juices – lets turn up the heat and get rid of that.

As you wait for the liquid to cook down, peel and dice the potatoes. Place it into the same bowl that the chicken was sitting in. When the liquid that was released is gone, add the potato pieces and stir around. Pour the 2 cups of water into the same bowl and try to get any remaining seasoning that was left behind.

After you’ve added and moved the pieces of potato around the pot a bit, add the water and bring back to a boil. Cover the pot and turn down the heat to a gentle simmer. Allow this to cook for about 20 minutes or so. The goal is to have tender pieces of potato (melt and thicken the sauce) and a rich-thick sauce. If there’s still a lot of liquid left after the 20 minutes, using the back of your spoon, smash a few pieces of the potato. This will help thicken the gravy/sauce. Taste the sauce and adjust salt and pepper to your liking! Serve with rice or roti (flat bread).

Curried Chicken