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Curry Chicken

Curry Chicken
Ingredient:
1 - 3 pound fryer chicken, cut into small pieces
1 tablespoon ground black pepper
2 teaspoons salt
1 teaspoon ground allspice
3 tablespoons Chief or other West Indian curry powder
2 large onions, peeled & chopped
3 scallions, white & green parts, chopped
1 teaspoon Tortuga Hell-Fire Hot Pepper Sauce
OR 1/16th teaspoon minced, seeded Scotch Bonnet pepper
1/4 cup vegetable oil (or even better, coconut oil if you can find it)
3 tablespoons curry powder
clove garlic, minced
1 cup diced potato or breadfruit
1 cup water
1 can coconut milk
2 tablespoons Tortuga Gold Rum

Directions:
Wash the chicken in water & fresh lime. Pat dry. Combine the chicken with the pepper, salt, allspice, 3 tablespoons curry powder, chopped onions, scallions & hot pepper. Use your hands to mix the meat & seasonings & rub them into the meat. Let the meat marinate for 8 hours or overnight in the refrigerator. In a large skillet or 6 quart pot, heat the oil over medium heat. Add the remaining curry powder & cook, stirring one minute to remove the earthy taste, then add the garlic & cook another minute. Remove chicken from marinade & scrape off seasonings - reserve. Add chicken to pan & brown all pieces. When all meat is browned, add the reserved seasonings, water, coconut milk & rum and stir again. Reduce heat to low & simmer for about 45 minutes, until chicken is almost cooked. Cook for an hour if you like it falling off the bone, in shreds. Add potatoes or breadfruit during last 15 minutes & more salt to taste if needed. Serve with white rice.