Description
I couldn’t find a recipe I liked, so here is my family’s version of ‘curried’ chicken. It brings back memories of a childhood spent enjoying food there, where there were very few dishes I wouldn’t eat, vegetables or not. This dish is traditionally served on white rice or in a roti, but feel free to get creative!
Ingredients
- ¼ cup curry powder, divided
- 2 tablespoons garlic powder
- 1 tablespoon seasoned salt
- 1 tablespoon onion powder
- 2 teaspoons salt
- 1 sprig fresh thyme, leaves stripped
- 1 pinch ground allspice, or more to taste
- salt and ground black pepper to taste
- 2 ¼ pounds whole chicken, cut into pieces
- 3 tablespoons vegetable oil
- 3 cups water
- 1 potato, diced
- ½ cup chopped carrots
- 2 scallions (green onions), chopped
- 1 (1 inch) piece fresh ginger root, minced
- 1 Scotch bonnet chile pepper, chopped, or to taste
Instructions
- Whisk 2 tablespoons curry powder
- garlic powder
- seasoned salt
- onion powder
- salt
- thyme leaves
- allspice
- salt
- and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
- Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color
- 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water
- potato
- carrots
- scallions
- ginger
- and chile pepper to skillet.
- Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened
- allowing chicken to cook undisturbed for last 15 minutes of cooking
- 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh
- near the bone
- should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy
- uncovered
- to thicken (if needed). Serve chicken with gravy.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 6