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Heavenly curry chicken with tender potato.

curry chickenThis one is a hit on a Sunday morning whenever my mom visits (yup…a heavy brunch type dish on a Sunday). Our girls claim that only my mom can make this to their liking. Plus we get her to make roti for us, since I’m clueless when it comes to anything involving flour. The best combination for this is obviously paired with roti, but you can’t go wrong topping rice with this thick and savory dish… as I did in the pics below.

Note: I mentioned above that we usually enjoy this as a brunch dish, but you’re not limited as to when you can enjoy this. Most people I know treat this as course for dinner or big lunch.

Tip! If you live in a country that experiences winter and your house is locked up during those months and you’re concerned about that pungent scent that cooked curry seems to leave back (especially on your clothes), you have a few options…

– burn a scented candle during and after the cooking process

– ventilate (open a window or turn on the exhaust fan above your stove)

– place a stick of cinnamon in some water and simmer on the stove

– bake some cookies after :)

You’ll need…

3 lbs chicken cut into pieces (I like using legs with back attached – dark meat)

1 tablespoon curry powder (your choice)

1/2 teaspoon geera (ground cumin)

1/4 piece of habanero pepper (you control the heat by the amount of pepper you use)

1/2 teaspoon salt

pinch of black pepper

1 teaspoon green seasoning mix.

3-4 leaves of shado beni (chopped) or 3 chopped tablespoon of cilantro.

1 medium onion (chopped)

2 cloves of garlic (crushed/chopped)

1 medium tomato (chopped)

2 tablespoon lime or lemon juice (or vinegar)

2 tablespoons of oil (vegetable)

2 medium potatoes (peeled / sliced into chunks)

2 cups water

Start by washing the chicken pieces with the lime or lemon juice and water (not the water mentioned in the recipe). Then start seasoning by adding all the ingredients mentioned above, except the oil, potato and water. Allow this to marinate for a couple hrs for best results. Feel free to cook immediately if you’re in a rush.

seasoning curry chicken

On high heat, in a saucepan (with a lid) add the oil and wait until you start seeing gentle smoke. Try fishing out the pieces of onion and garlic from the marinated chicken and add to the now hot oil.

guyana chicken curry

Allow this to cook for about 2-3 minutes (you’ll notice that other recipes will ask that you cook the curry powder – I don’t), then start adding the seasoned pieces of chicken. Move everything around so it gets in contact with the heated oil. Cover and let simmer for a few minutes. After about 8 minutes you’ll notice that the chicken released some natural juices – lets turn up the heat and get rid of that.

chicken curry with potatoes

As you wait for the liquid to cook down, peel and dice the potatoes. Place it into the same bowl that the chicken was sitting in. When the liquid that was released is gone, add the potato pieces and stir around. Pour the 2 cups of water into the same bowl and try to get any remaining seasoning that was left behind.

curry potato with chicken

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cooking curry chicken

After you’ve added and moved the pieces of potato around the pot a bit, add the water and bring back to a boil. Cover the pot and turn down the heat to a gentle simmer. Allow this to cook for about 20 minutes or so. The goal is to have tender pieces of potato (melt and thicken the sauce) and a rich-thick sauce. If there’s still a lot of liquid left after the 20 minutes, using the back of your spoon, smash a few pieces of the potato. This will help thicken the gravy/sauce.

chicken curry

trini curry chicken

curry chicken

FYI. Just about everyone I know practices a different technique in cooking curry dishes, so feel free to use this a a base for your own unique version. Be sure to taste for salt in the event you need to add some. In the unlikely event there’s too much salt, add a sliced tomato and cook for a few minutes. It will absorb some of the extra salt.

Please leave me your comments below and share this with your friends.

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36 Responses to “Heavenly curry chicken with tender potato.”

  1. Jon says:

    I made this recipe and modified it slightly. I added in a little more potato (to thicken the gravy) and some chick peas. After it cooked down, it tasted just like the chicken inside a boneless chicken roti. I am going to pick up some skins tomorrow from a shop and see how it compares.

  2. marella says:

    this is amazing dish. I love curry chicken with white rice. thanks for sharing your unique recipes. be wishes to you and your success.

  3. Donna Taylor says:

    Dear Chris, How are you doing? Thank you Chris for all the reciple
    you sent.

  4. Zora says:

    Chris, I tried this for dinner yesterday and it was very yummy. I added a cut up eggplant (my favorite vegetable). I make my own curry powder with a recipe passed down from my great grandmother(from India). I had it with rice and peas, and it was memorable. Thanks. Have you ever made stewed peas, or Saturday beef and vegetable soup? I loved that as a child growing up in Jamaica.

  5. tracie says:

    HELP! I made the green seasoning and marinated my chicken thighs in it. I used the whole thing of green seasoning not just a spoonfull like your recipe says.. do i cook all of this with my chicken?? If I dont hear back before Im done marinating, Im just going to cook some of it. I wonder if Ill have to throw out the rest since the chicken was in it???? Can I freeze it and use it again for another marinate?? Oh Lordy!

    • Sherry says:

      You shouldn’t use too much green seasoning to marinate your meats or fish but, if you did, don’t reuse the excess, throw it out.

  6. Linda says:

    Green seasoning is simply a variety of herbs ground to a paste, store bought has corn starch and preservatives, I avoid those.

    England has lots of great herbs .

    Simple recipe
    garlic
    Thyme
    Spring onions
    Coriander leaves
    Pimento or green scotch bonnet pepper (for flavor alone remove the seeds from the scotch bonnet, for heat leave the seeds)
    I usually use beer or white wine to blend. You can use water or vinegar your choice.

    You can add rosemary, parsley, lemon grass or any other desired herb based on the meat , poultry or fish you intend to cook.

  7. Missgoldie says:

    Chris, I am beyond thrilled to have found your recipes!! I was married to a Trini and fell in love with Roti many years ago and although I learned how to make patties and black cake, I never got around to learn how to make chicken curry. I followed your YouTube video yesterday and it was devoured quickly! It is luscious perfection and I loved it so much that I made it again today! I look forward to making more of your recipes and could you please post a recipe for patties? I love my version but I’m sure I will enjoy tasting yours! Keep up the amazing work!!! Missgoldie in Montreal:)

  8. liawill says:

    Oh gosh Chris, that chicken look so good, makes my mouth water, all it need is some nice hot silky buss-up-shot to go with that and ah piece of lime pepper. Lord have mercy!!!!!!!!!!!

  9. Trini girl says:

    HI Chris, Boy you make my mouth water,when I read your recipes, keep up the good work, I so look forward to read the e.mails

  10. Brenda says:

    I use the 5lb bag of bufflo wings. I coat with curry seasoning then brown off chicken in a frying pan with oil. Then I put in a baking dish big enough to hold all of chicken not over crowded. I chop up onions cover an cook until almost tender. Then I add baby carrots and potatoes for the last 15 or 20 minutes so they won't be too mushy. Serve over rice and I make potatoe salad, love that combination. Good for when you have alot of company.

  11. Nikki says:

    i am coooking this dish, as I type.. my son is walking in and out of the kitchen saying is it done yet ?
    …. Thank you, once again !!! Nikki (ATLANTA)

  12. tracey says:

    can you plz tell me what is green seaseoning and shado beni or cilantrd live in london never heard of these seaseoning

    • Lita says:

      Hi Tracey

      Green Seasoning is a West Indian/Caribbean prepared seasoning sold in bottles. As far as I know, it's a combination of various herbs. My take on it would be to blend some thyme, spring onions, maybe a bit of celery and parsley leaves (I leave out celery and parsley) bit of normal onion and garlic to taste. Shadow beni as afar as I know is a variant of fresh coriander/cilantro. Hope this helps.

    • Sherry says:

      Green seasoning is whatever the lady or cook of the house likes to use to make it. (Amounts are not important) we use leaves from home grown pudina plant (indian thyme), LOTS of garlic (several heads), green onions, celery, parsley, hot peppers, cilantro (if we happen to have any around). Don’t use something like rosemary or too much regular thyme, those tastes are too specific. Throw everything in a blender or processor, no water and blend till gets smooth. Store in a jar in fridge for nearly forever. Will turn from bright to dark green eventually, still good. Marinate any meat or fish you want to use to make a stew.

  13. crystal says:

    Hey chris,
    i tried curry potato n chicken on the whole for the first time it was very simple! i was afraid to cook curry because of all the confusing steps and do's and donts! anyway my dish was delicious and i am very thankful for this site please keep it going!

  14. Patricia says:

    Hi Chris I tried the curried chicken and potatoes and it turned out really good. Thanks

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