Curry Chicken
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Ingredients
4 lbs. chicken ( cut up into small pieces, skin removed)
1 1/2 tsp salt ( more or less depending of taste)
1/2 tsp black pepper
2 tbsp. curry powder
1 tbsp. onion powder
1 tbsp. garlic powder
1 tsp paprika
2 tbsp. chicken seasoning
1 small onion, chopped
scotch bonnet pepper ( to taste, its hot)
few sprigs of thyme
pimento seed ( about 8)
few cloves of garlic
small carrot, chopped ( optional)
2 Irish potatoes, cubed ( optional)
oil
Directions
- In a small bowl add cleaned chicken, salt, curry powder, black pepper, onion powder, garlic powder, paprika, pimento seed, fresh garlic, chicken seasoning and scotch bonnet. combine thoroughly and allow to marinate for a few hours if possible.
- In a dutchpot or sauté pan, heat oil. when oil reaches a hot temp add seasoned chicken and sauté for about 10 minutes so that the meat can sear as well as the curry will get that nice rich color without you having to toast the curry powder before adding the meat.
- Once your meat is properly sear, add about 2 cups of water and allow to simmer on medium heat, for about 30 mins, if more water is required, please add more. be show to check the pot periodically to prevent the meat form burning.
- At the 30 minute mark the chicken should me cook or almost cooked, add in the the remainder of the ingredients, onion, thyme, carrot and potato and let that simmer for a few more minutes, until the veggies are tender and the gravy as thicken to a consistency that you like. At this point you should taste your gravy to see if additional salt or pepper is needed.
- Turn off heat and serve with your favorite sides. plain white rice is yummy with this dish or boiled dumplings.