For anyone who knows me, you know that I LOVE me some curry chicken! Something about the Indo-Caribbean flavors and the comfort food feeling, gets me REALLY excited about the dish. Growing up in South Side Jamaica Queens, I grew up around a LOT of indo-Caribbean food. Not only did we have about 3 Caribbean families on the block, but there were tons of West Indian restaurants between 140th and Rockaway, and Crossbay Blvd. There were tons of restaurants serving Jamaican food, Guyanese food, Trinidadian food, and everything in between. Curry chicken quickly became a favorite of mine, and it wasn't too long until it became one of my signature dishes. Taking a traditional dish in both Indian and West Indian cuisines, and blending both Indian spices, and Jamaican spices, this dish quickly became a fan favorite. Check out the Recipe Below!
1 hour and 20 mins
- Skinless Whole Chicken Parts (Bone-In)
- Chief Indian Curry
- Jamaican Curry
- Garlic Salt
- Sea Salt
- Black Pepper
- Onion Powder
- Cayenne Pepper
- Dried Cilantro
- Dried Thyme
- Dried Parsley
- Vegetable Oil
- (4) Peeled Potatoes
- (1) Sliced Onion
- (1) Sliced Scotch Bonnet (Habanero) Pepper
- (1) Can of Rinsed Chick Peas (Garbanzo Beans)
1. Get some oil going in a stainless steel stock pot on medium-high heat. Once oil is hot (back up and do the spritz test), begin building your curry sauce by adding both curries, turmeric, all dried spices, and the scotch bonnet pepper.
2. Add seasoned chicken ( keep seasonings simple, just salt and pepper so that it doesn't compete with the curry) into the sauce mixture, and season generously with same seasonings on top.
3. Once chicken has browned a bit on one side, add water to stock pot. You want to add enough water to be able to see parts of the chicken surface. Let boil for about 15 mins, then add more herbs, garlic salt, and black pepper to taste. Cover, and let boil for about 15 more mins.
4. Next you want to thoroughly rinse your chick peas with cold water in a colander. This removes the bitter taste from the canned juices. Chick peas are great for absorbing flavor (especially curry), and they hold well with other vegetables.
5.Add Chickpeas to pot, add about a tspn of Sea Salt, and cover for 15 mins.
6. Once Chick Peas have cooked down a bit, add your skinless chopped potatoes. You can't have the "perfect" curry without potatoes. Even better than chick peas, potatoes are great flavor absorbers. They hold in a lot of moisture, which means your stew has to have TONS of flavor. Once you add your potatoes, season them with more dried herbs, sea salt, and black pepper. Cover pot, and let boil for another 15-20 mins (or until potatoes are tender)
7. After 20 mins or so, add your sliced white onions. You always want to add your onions towards the end, just as you approach your final sprint. Onions cook down really fast. Because of this, you add them at the very end because you want them to add body, flavor and character to your dish. I like mine cooked just under, for a slight crunch to add an element of texture to the dish. Once onions are added, cover pot and simmer for about 20mins. (The longer it simmers, the juicier, and tender the chicken and veggies become.)
8. Remove from pot, garnish, and serve over white rice! I guarantee this will be the BEST curry chicken you have ever had!