Trinidadian Curry Chicken

Name: Trinidadian Curry Chicken
Cuisine: American
Ingredients: 4 lb Chicken (thighs and/or drumsticks); 1 cup Green Onion; 1 large Onion; 5 clove Garlic; 1/2 cup Cilantro; 1 tbsp Fresh Thyme; 1 Habanero Pepper; 2 tbsp Cumin; 3 tbsp Curry Powder; 1 large Potato; 3 tbsp Extra Virgin Olive Oil; 2 cup Chicken stock

Chef Myra @cook_3262162

Trinidadian Curry Chicken

Chef Myra @cook_3262162

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Ingredients

4 lbChicken (thighs and/or drumsticks)
1 cupGreen Onion
1 largeOnion
5 cloveGarlic
1/2 cupCilantro
1 tbspFresh Thyme
1Habanero Pepper
2 tbspCumin
3 tbspCurry Powder
1 largePotato
3 tbspExtra Virgin Olive Oil
2 cupChicken stock

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Steps

1

Clean chicken and put aside.
2

Make green seasoning by combining, 1/2 onion, garlic, green onion, cilantro, thyme, and 1/2 habenero pepper, salt and pepper, and mince in food processor.
3

Season chicken with salt and pepper, and toss in green seasoning (reserve 2 tablespoons of green seasoning for curry paste).
4

Marinate chicken for up to 24 hours, at least 4 hours.
5

Slice other half of the onion and habenero pepper.
6

Mix curry powder with remaining green seasoning and 2 tablespoons of water to create curry paste. Add more water if necessary until paste is about the consistency of wet sand.
7

Heat pressure cooker over medium high heat and add oil. Add sliced onion and pepper and cook until onion is brown.
8

Add curry paste and cook for 3-5 minutes, stirring and scraping sides of pressure cooker so the paste doesn't stick.
9

Add chicken and stir to coat chicken with curry paste.
10

Add cubed potato and cumin.
11

Season with salt and pepper.
12

Add chicken stock to pressure cooker and seal.
13

Cook at pressure for 15 minutes.
14

Serve over rice.