Empty My Fridge
Curry Chicken Curry
Ingredients
- Chicken · boneless3 lb
- Olive oil2 tbsp
- Onion1
- Garlic6–8 cloves
- Tomato1
- Black pepper½ tsp
- Scotch bonnet1
- Cumin · ground roasted1 tsp
- Caribbean Green Seasoning1 ½ tbsp
- Curry · powder2 tbsp
- Anchar Masala1 tsp
- Salt¾ tsp
- Chadon beni2 tbsp
Instructions
- Rinse the chicken in cool water with lemon, lime or vinegar juice if you like, then drain and pat dry.
- Heat the olive oil in a heavy pan over medium heat.
- Add the onion, garlic, tomato, green seasoning, scotch bonnet, black pepper and roasted cumin. Cook for 2 minutes until fragrant.
- Stir in the curry powder and Anchar masala and cook for 3 minutes.
- Add the chicken and stir to coat in the curry. Cook for 5 minutes.
- Add the salt and water, bring to a boil, then cook for 10 minutes until the chicken is tender and the gravy forms.
- Taste and adjust the salt. Keep in mind the sauce will thicken as it cools.
- Turn off the heat and stir in the chadon beni.
Summarized from CaribbeanPot's video. Watch it for the details.
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