Curry Chicken

In the West Indies, curry is a very popular dish. The Indian indentured servants that were brought over from India by different European powers, brought this dish, as well as their culture, to the West Indies. In Jamaica and Trinidad, curried goat is prominently featured. Curry can be found at both inexpensive and upscale Caribbean restaurants, and ingredients can range from chicken or vegetables to shellfish such as shrimp and scallops.

Even before travelling to Singapore I have been a huge curry fan from Indian food and West Indian food, but travelling to Singapore every month has given me a better appreciation for the different ways  of preparing curry dishes. This dish I made is more of a West Indian style curry dish.

Here is a quick summary of how I made this chicken curry:

– season one whole cut-up chicken with curry powder, cumin, salt and pepper,

– chop up a red bell pepper, garlic cloves, thyme, onion

– fry each piece of chicken, in a small amount of vegetable oil just long enough to brown the skin and set aside.

– place the chopped up veggies in the oil and saute for a couple of minutes then remove from pot and set aside

– pour some chicken broth in the pot and scrap all the goods off the bottom of the pot

– add some curry powder, cumin, salt and pepper to the broth to your taste.

– return the chicken to the pot and cover/simmer for approximately an hour.

– add the veggies to the top of the chicken and heat uncovered on high heat for approximately 15mins to cook off some of the liquid. you can also add some flour to thicken the sauce.

– a approx 2 tablespoons of butter

– get a red stripe and enjoy over white rice.

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Categories: Poultry, Recipes


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