Curry Chicken - Caribbean Style
My wife and I wanted to try something new. That was the best decision ever..... my youngest boy can't get enough. Hot and spicy and LOVING it!!!!!
Curry Chicken - Caribbean Style
My wife and I wanted to try something new. That was the best decision ever..... my youngest boy can't get enough. Hot and spicy and LOVING it!!!!!
Cooking Instructions
- 1
In a large mixing bowl combine your chicken, 1/2 your chopped onion, fresh thyme, chopped scallions, salt, pepper, tomato, ketchup, amchar massala and your chopped up scotch bonnet.
- 2
Mix ingredients in the bowl by hand thoroughly and then cover. Place in the refrigerator for 1-2 hours and let marinate.
- 3
Place your large Dutch pot on the stove and turn heat on high and let pot hot.
- 4
Lower the heat to medium and add your veggie oil and the rest of the onion and garlic. Cook for 3-4 minutes (be careful not to let your garlic burn)
- 5
Add your curry powder and stir for an additional 3 minutes to cook the raw curry taste.
- 6
Add 1/4 cup of water and continue to stir.
You should notice that the liquid in the pot is cooked off and the curry is forming somewhat like a paste.
- 7
Begin adding your marinated chicken. Turn the heat up to medium high.
- 8
Stir the chicken to coat the pieces with the curry.
- 9
Place the lid on the pot for about 15-20 minutes. About 8 minutes in, check and stir the chicken. Recover with lid and let cook for the remainder 15-20 minutes.
- 10
After the 15-20 minutes add your potatoes and the rest of the water. Turn your heat up to high and bring to a boil. Place the lid half way on to cook off some of the liquid.
- 11
Chicken curry is done when meat begins to fall off the bone and a nice gravey forms.
Note - you can add more water if needed for gravey.
- 12
Serve with a side of rice and a wedge cornbread. Enjoy......
- 13
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