In Memory Of Karen Nicole Smith, 1972 - 2016

How To Get A Rich Thick Curry Chicken Gravy.

Over the years I’ve shared many curry recipes, including ones where the main ingredient is poultry of some sort. However I’ve never addressed the mélange of struggles people tend to have in achieving a lovely thick sauce or gravy. This is NOT a Curry Chicken Recipe, but the focus is, getting you that ultimate curry sauce with your curry chicken.

May I recommend that you watch the video below to follow along, as the complete cooking of the curry chicken is covered and should you want a specific Curry Chicken Recipe << Click!

Season and marinate the chicken as you normally would.

On a medium flame, heat your oil (about 2 – 3 tablespoons) then add diced onion (large), garlic (9-12 cloves), 3 Pimento Peppers (diced) and 1 teaspoon black pepper. After a couple minutes, add a tablespoon of Caribbean Green Seasoning and stir well.

Once the onion is soft (about 4 minutes), add your favorite curry powder and cook for a further 3 minutes. In my case I added 3 tablespoons of curry. Be sure to stir so nothing burns. See the video where I share a tip on how to cut back on the amount of oil to use.

That step will bloom the spices which makes up the curry powder. With your heat still on medium, add 1 1/2 cups of water and bring to a boil. This step is to cook out the ‘rawness’ of the curry.

Add 2 medium tomatoes diced, along with 2 scallions diced. Should you want to make the Curry Chicken SPICY, add your fav hot pepper. I added a Scotch Bonnet pepper.

As this cooks down, add 1 tablespoon of Anchar Masala (see your local or online West Indian supermarket). If you can’t source Anchar Masala, add Garam Masala or extra geera (ground roasted cumin).

The goal now is to burn off all the liquid to created a thick slurry. In the video I explained that you’ll need for it to go until you can see the oil we started with and you can path the curry slurry with your spoon or spatula.

It’s now time to turn up the heat to medium high and start adding your seasoned and marinated chicken to the pot. Stir well! While this will work with white and/or boneless chicken, I get he best results with dark bone-in chicken (leg and thigh).

Bring to a boil (yes it will spring it’s own juices), cover the pot, reduce the heat to med/low and cook for 7-10 minutes.

At this point, add 1 1/2 cups of water (add more if you want even more gravy) and bring back to a boil to finish cooking the chicken. Medium low heat will ensure you have a steady bubble. FYI.. When I marinated my seasoned chicken I included salt.

After about 8 minutes after adding the additional water, I added chopped Shado Beni and 1 teaspoon ground roasted cumin (geera).

Time to personalize things. Taste and adjust the salt to your liking, make sure the chicken is cooked all the way through and decide if the sauce/gravy is to thick enough for you. Do keep in mind that it will thicken further as it cools. If you find that it’s runny, turn up the heat, lid off and cook further.

Tip! Try to use a heavy iron or glazed enamel pot, which will evenly distribute the heat.

By starting with the creation of the thick slurry at the start, you’re guaranteed to have a lovely curry sauce at the end.

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