If you’ve never had curry chicken then now is the time to change that! I love curry chicken—it’s a West Indian favorite. By best friend is from Trinidad and Tobago and I’ve been eating Grandma Lorna’s curry for years! Below is my twist on a household favorite. Feel free to try it and tweak it… careful, this is a spicy one!

Ingredients:

–          Chicken thighs and drumsticks (depending on the meat market, they may sell packs of chicken labeled “chicken for curry stew.” If not, a diced whole chicken or mixed back with thighs and drumsticks will do) I always cook about 2lbs of chicken.

–          1 white onion

–          1 head of garlic

–          White vinegar

–          Curry powder

–          Cumin

–          Black pepper

–          1 hot scotch bonnet pepper or cayenne pepper

–          Seasoning salt or adobo

–          Cilantro

–          Lime juice or 2 limes

–          Tomato paste or fresh tomatoes

–          2-3 Gold Yukon potatoes

–          1 Medium can of chick peas

–          Olive oil or canola oil

Directions:

1. Clean your chicken with water, vinegar and lime juice (1 lime) removing the skin from the chicken thighs and place chicken in a mixing bowl.
2. Dice one onion, one whole head of garlic, and bonnet pepper. Add it to your mixing bowl. **careful with the bonnet pepper. It’s EXTREMELY spicy. Use pre-made Trinidadian pepper sauce if you have it, cayenne pepper, or your favorite hot sauce.
3. Add one capful of white vinegar and the juice of one lime
4. Sprinkle some black pepper and cumin
5. Add 2tbsp of curry powder. (I get mine from the West Indian market. Some curry powders are better than others, but if you can’t come by curry powder too easily any will do.)
6. Add seasoning salt/adobo

1. In a medium sauce pan heat oil.
2. Once the oil is hot add chicken lightly browning it on each side
3. Once the sides are browned, add water and watch the magic happen. (Add enough water to cover the chicken completely)

1. The chicken and the water will turn a vibrant curry-yellow color
2. Cover the pan and let water simmer/boil. Add more water if it dries up
3. On the side peel and dice potatoes
4. Drain chick peas
5. When the chicken is half way cooked add potatoes and chickpeas
6. At this time, add a spoonful of tomato paste or diced tomatoes
7. Stir and taste your broth—add more salt if needed.

1. Continue to simmer until the chicken is fully cooked (A good way to tell is if the meat is falling off the bones and if the juices flowing from the chicken are clear).
2. Serve over white rice.
3. Enjoy!