Coconut Curry Chicken

Season the clean Chicken (3 lb) with Salt (1 tsp) and Freshly Ground Black Pepper (as needed), then add Fresh Parsley (2 Tbsp), Scotch Bonnet Pepper (1/3), leaves of the Fresh Thyme (4 sprigs), Scallion (1 bunch), and Ketchup (1 Tbsp). Allow it to marinate for at least 2 hours.

Heat the Vegetable Oil (2 Tbsp) over a medium flame, then reduce to low and add the Onion (1/2) and Garlic (4 cloves) for 3 minutes on low.

Then add the Whole Cardamom Pods (3) and cook another minute or so. Next up add the Curry Powder (4 tsp) and stir well. Cook on low to cook off the raw curry taste and to bloom the spices, which makes them stronger. It will go darker, clump, and your kitchen will have a lovely scent of curry.

Now add the Coconut Milk (1 cup), turn up the heat and bring to a boil. Then reduce to a medium-high heat and cook for 8-10 minutes, stirring frequently. The goal is to cook off the liquid and really intensify the coconut flavor. You should end up with a thick base, with hints of the oil you started off with plus oil from the coconut milk.

Now add the seasoned chicken and marinade and stir well. The goal here is to coat and sear the pieces of chicken with the coconut curry base. Add the water to the same bowl you marinated the chicken in and stir to pick up any marinade left. Cook the chicken for 7-10 minutes or until you’ve evaporated off any liquid.

After the chicken is fully seared and coated and you don’t have any liquid left in the pot, it’s now time to add the Water (1 cup) and Grape Tomatoes (4), stirring well. This step is to fully cook the chicken and develop a thick gravy. You can add the rest of the Scotch Bonnet Pepper if you want the dish extra spicy at this point as well.

Bring to a rolling boil, cover the pot slightly ajar and cook for another 15 minutes. Then here’s where you personalize things. Taste for salt and adjust. Cook until you get the desired thickness you like your gravy. Add the Fresh Cilantro (2 Tbsp), then turn off the stove. Serve hot over rice and enjoy!