Prep 15 mins
Cook 1 hr
This stew can be served with bread, pasta, white rice, rice and beans, mashed potatoes, or cooked vegetables.
- 1 -2 1⁄4 lb chicken
- 4 ounces blue mountain curry powder
- onion powder, to taste
- 2 teaspoons salt
- 1⁄2 ounce garlic powder
- 2 ounces cooking oil
- 1⁄2 ounce vinegar
- 4 ounces water
- 1 potato, cut in eight pieces (optional)
- 1⁄2 ounce black pepper (optional)
- 1 sprig thyme (optional)
- Cut chicken into 8 pieces, or more if you so desire, wash with vinegar and water in a pot or kitchen sink.
- Combine chicken with all ingredients and rub together until curry powder is wet and sticks to the chicken.
- Turn your heat on high, heat the cooking oil in a large iron skillet with 2 tablespoon of curry powder until the oil is hot and curry powder changes color.
- Add chicken to the hot oil, then turn down the heat to medium, add the water immediately.
- Add diced potato then cover the pot and simmer. Stir the ingredients in the pot then taste the gravy, after fifteen minutes.
- If you need to add anything more like salt to bring it to taste, now is the time.
- Add the 1 sprig of thyme and black pepper to the ingredients in the pot. Allow to simmer until chicken is moist and tender.
- Option 1: You can thicken the curry chicken gravy with bread crumbs or cornstarch. I prefer to thicken the gravy by using evaporation.
- Option 2: Remove the chicken from the skillet and place in a bowl.
- Turn up the fire to high and allow gravy to boil. Using a spoon, stir the gravy slowly and pay close attention to the consistency of the stew, Turn off the stove when it becomes thick enough.
- Then add curry chicken back to the stew.
- Your food is ready!
I think this recipe is right on and definitely a great beginning to some excellent curry chicken. Definitely restaurant quality. I added bell pepper and onion to my version and some brown sugar. I chose the optional ingredients as well, but I think I used a little more thyme in my version. All in all this is the real deal. Thank you Zula for sharing.
This was a tasty and easy recipe. I added some red pepper flakes and fresh onions and carrots to the recipe. I also used seasoned salt (1 tsp) instead of regular salt. It tasted just like the curried chicken I enjoy in my favorite Jamaican restaurant. I was very pleased. I had mine with white rice and pinto beans. Yum!
This receipe calls for waaay too much salt. I started to cut it down to 1tbsp (calls for 2 tbsp) and I should have. I couldn't enjoy it becasue it was so salty. I think the next time I make it I'll cut the salt down to 1 tsp. You have to take into account all the other ingredients that already have salt in them as well. Other than that it makes for a quick and easy dinner. I served mine over rice with cabbage and cornbread muffins.