Chicken Curry
All I fancy eating right now are curries, stews and comfort foods. Curries are the perfect warming dish as we move into the cooler months. I’m a big fan of curry as I mention in my Curry Goat recipe. I’ve tweaked this recipe for a lighter version using chicken which still influenced by flavours of the Caribbean with the use of scotch bonnet and pimento seeds. I’ve added potato which help to bulk it out and nicely thickens the sauce. The bones in the chicken wings also impart lots of flavour, more so than using the breast. Another perk of using chicken wings is that it’s a cheaper cut of meat. Curries are great for leftovers as the flavours intensifies further the next day. Give this super tasty chicken curry a try, it doesn’t disappoint.
Chicken Curry
A tasty caribbean-style chicken curry
Ingredients
- 1kg chicken wings
- 1 medium onion
- 1 medium potato, peeled and diced
- 2 garlic cloves, crushed
- 1 scotch bonnet pepper
- 3 tablespoons Bolst's curry powder (or curry powder of your choice)
- A few sprigs thyme
- 50ml coconut milk
- 1 teaspoon pimento seeds
- 2 tablespoons vegetable oil
- salt to taste
Directions
- Step 1 Put the chicken in a mixing bowl, slice the onions then add the curry powder. Mix thoroughly and cover the bowl with cling film and refrigerate overnight.
- Step 2 Take the chicken out of fridge and rest for 30 minutes before cooking.
- Step 3 In a large pan heat oil to a high heat then add the meat and onions. Fry vigorously until all the chicken is brown then reduce heat to very low and cover with a lid.
- Step 4 After 30 minutes of cooking add the garlic, potato, coconut milk, whole scotch bonnet pepper, thyme, pimento seeds and salt to taste. Stir and add enough water to barely cover the chicken.
- Step 5 Cook for a further 30 minutes to 1 hour or until chicken is tender, making sure to intermittently keep an eye on the pot to make sure the curry doesn’t dry out. If the juices do dry out top up with a bit of water.
- Step 6 Serve with white basmati rice.
