Curry chicken is practically a West Indian staple. We eat it over rice, with roti or next to macaroni pie. If you’ve never had it before, it’s a dish that you need to try. It’s very easy to make, and most importantly it’s delicious. Also, depending on what substitutes you make to the recipe, it can be vegan-, vegetarian- and pescatarian-friendly. Some popular alternatives are goat, chickpeas, sweet potatoes and shrimp.
Here’s what you need for your visit to West Indian heaven:
- 1 whole chicken, cut-up
- 4 white potatoes, diced
- 12 tablespoons of curry powder
- 4 tablespoons Maggi
- 4 tablespoons olive oil or vegetable oil
- 2 cups water
- 1 whole onion, chopped or diced to suit
- 3 stalks scallions, chopped
- 8 cloves garlic, chopped
- Thyme to taste
- Lemon juice (enough to marinate the chicken)
- Optional: Pepper sauce
Note: water can be substituted for coconut milk or cream of coconut for a thicker, creamier curry.
Directions:
- Clean and cut up the chicken.
- Marinate chicken in lemon juice for 30 mins to 1 hour. *If you substitute shrimp, do not marinate for more than 10 minutes.
- Combine all of the ingredients with the chicken (with the exception of the oil, curry and garlic).
- Heat oil over medium heat. When oil becomes hot, add garlic.
- After garlic has slightly burned, turn the pan down to low. Allow the oil to cool for a few minutes and add 12 tablespoons of curry. *If you do not let the oil cool the curry will burn.
- When the curry begins to bubble, add chicken and potatoes. Stir until chicken and potatoes are covered in curry.
- Allow ingredients to cook for five minutes then and add water (or water substitute).
- Cover over pot or skillet and allow curry to cook for 30-45 minutes or until meat is cooked.
Note: skip steps 1 and 2 if you use chickpeas, sweet potatoes or any other vegetables.
