Absolutely one of the fastest and best curry chicken dishes you’ll ever eat or serve to your family or friends. Finger-licking-GREAT and comforting on many levels.
Total Time
30min
5.0
1 Rating
Author: CaribbeanPot
Servings:
4
Ingredients
•
2
lb
Boneless, Skinless Chicken Thighs
•
2
Tbsp
Vegetable Oil
•
1
Tbsp
Green Caribbean Seasoning
•
1/2
tsp
Salt
•
1/4
tsp
Ground Black Pepper
•
1
Medium
Tomato
, diced
•
1
Small
Onion
•
4
cloves
Garlic
, crushed
•
3
Red Bird's Eye Chili Pepper
or 1/4 Scotch Bonnet or Habanero
•
1/4
tsp
Cumin Seeds
•
1 1/2
Tbsp
Curry Powder
•
1 1/2
cups
Water
•
1
Tbsp
Chopped
Fresh Cilantro
Cooking Instructions
1.
Season the Boneless, Skinless Chicken Thighs (2 lb) with the Salt (1/2 tsp), Green Caribbean Seasoning (1 Tbsp), Ground Black Pepper (1/4 tsp), and Tomato (1). Mix well.
2.
Heat the Vegetable Oil (2 Tbsp) in a heavy pot (you could use a nonstick pot to cut back on the amount of oil you use) on medium heat.
3.
Add the Onion (1), Garlic (4 cloves), Cumin Seeds (1/4 tsp), and 2 of the Red Bird's Eye Chili Pepper (3) whole and break one into pieces for the raw heat. By cooking them whole, you’ll get a lovely flavor and not that raw heat many people cannot handle. Turn the heat down to low and cook gently for 3 minutes.
4.
Add the Curry Powder (1 1/2 Tbsp), mix well, and toast the spices which make up the curry and to cook off any “raw” curry taste at the end. Heat still on low – 3 minutes, it will go darker and clump.
5.
Turn the heat up to medium-high and start adding the seasoned chicken (it’s ok if the tomato goes in) – stir well to pick up all the curry goodness from the bottom of the pot and to coat the chicken pieces. Stir well and cook uncovered for 4-5 minutes.
6.
Turn up the heat to burn off all liquid which sprouted naturally – about 3 minutes. Try to get back to the oil you started off with – it will infuse the chicken with the curry flavor.
7.
Put the Water (1 1/2 cups) in the same bowl you marinated the chicken in, swish around before now adding to the pot and bring to a boil.
8.
Cook uncovered until the chicken is fully cooked and you achieve the consistency of gravy you like – about 5-7 minutes.
9.
Taste for salt and adjust accordingly, then turn the heat off and add the Fresh Cilantro (1 Tbsp).
Author's Notes
If doing this recipe gluten-free, please go through the entire list of ingredients to make sure they meet your specific gluten-free dietary needs. Especially the curry powder, which may contain flour as a filler.
Nutrition Per Serving
CALORIES
378
FAT
16.4 g
PROTEIN
45.9 g
CARBS
7.4 g
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