Curry Chicken | Not Chicken Curry
Spicy, warm, comforting and approachable - curry chicken is my go-to dish when it comes to preparing chicken that isn’t purely pan-fried or roasted.
Equipment
- 1 Large fry pan
- 1 Meat cleaver
- 1 Large bowl
- 1 Wooden Spoon
Ingredients
Protein
- 2 lbs chicken legs or thighs (900 g)
Seasonings
- 2 tbsp cooking oil (olive or coconut) (30 g)
- 3 tbsp Jamaican Hot Curry Powder (contains turmeric, coriander, cumin, chili powder, cloves, allspice) (45 g)
- 1 tsp black pepper (freshly ground) (4 g)
- 1 tsp Kosher salt (4 g)
Vegetables
- 1 onion (yellow or white) (diced) (150 g)
- 1 plum tomato (diced) (60 g)
- 1 potato (diced) (120 g) (optional)
- 1/4 Scotch Bonnet pepper skin (habanero) (seeded and de-veined) (1 g) (optional)
Instructions
- Cut the dark chicken meat into roughly 6 cm squared pieces cleanly with a cleaver and set aside.
- In a large pot or saute pan, heat oil (2 tbsp) to medium and toast your spices (curry powder and black pepper) until golden brown and fragrant (1-2 min).
- Immediately, sear the dark meat pieces in the spiced oil until golden brown (5 min).
- Reduce the heat to a simmer and add vegetables.
- Simmer for an additional 20 min until the chicken is cooked through and tender.
- Serve generously over a bed of rice or use it as the filling of your favourite roti shell. Enjoy heartily!