Recipe by byZula
This stew can be served with bread, pasta, white rice, rice and beans, mashed potatoes, or cooked vegetables.
Top Review by Rita S.
I really like this recipe. I have West Indian friends and always love the curry chicken when I go to their parties. This is an easy starter recipe. A lot of Carribbeans use coconut milk but I just need the basics. I will tell you that the right Curry powder makes a whole world of difference. I use Badia and have only liked that brand so far. If the Curry powder is bland, the recipe will not be enjoyable. I add brown rice and Naan bread to give it a kick and it's always a winner. I also use coconut water instead of regular water in the recipe as well as coconut oil to cook the chicken. I used a mix of chicken thighs and breasts. I like the flavor that the chicken with a little fat on it creates. I let the liquid evaporate on its own to become thick but if it's too watery, I add a tablespoon of bread crumbs and that usually does it. Thanks for this, I have the recipe printed on my refrigerator:-)
- 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)
Directions See How It's Made
- 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!