No you’re not seeing double! If you’ve been following my culinary exploits here from day one, you would have seen me share a similar Curry Chicken With Potato (aloo) recipe about 8 years ago. And while that recipe is timeless, the google indexing bots are no longer as kind to the website, so if you were do do a search online you’ll never find that classic (original) recipe.
You’ll Need…
3-4 lbs chicken
3/4 tablespoon salt (adjust)
1/2 teaspoon black pepper
3 tablespoon Caribbean Green Seasoning (divided)
3 tablespoon olive oil
1 medium onion (sliced)
5-8 cloves garlic (smashed)
1/2 scotch bonnet pepper
5 1/2 cups water (divided)
2 heaping tablespoon curry powder
1 teaspoon roasted geera (cumin)
1 teaspoon anchar masala
5 medium potatoes (cut into 1/4’s)
3 tablespoon chopped cilantro
Important! if doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder – read the label if you don’t make your own. I used an extra Habanero pepper (floated) in this dish as I enjoy my curry very spicy.
Watch the video below to see how I broke down a whole chicken for this recipe. Feel free to use thighs or drums if that is what you have on hand or prefer using. Additionally, you may use chicken breast, but IMHO you get better results with bone in/ dark meat.
Season the chicken with the salt, black pepper and 2 tablespoon of the Caribbean Green Seasoning. Stir well and allow to marinate for a couple hours in the fridge.
Heat your deep pot on a medium flame and add the oil. Followed by the onion, garlic and scotch bonnet pepper. Turn the heat down to low and gently cook for 2-3 minutes.
Add the remaining Caribbean Green Seasoning and stir. 30 seconds later add the curry powder and mix well.. heat still on low please. This step will toast the curry powder and bloom the spices which makes up the curry powder.
4 Minutes later, crank the heat to high and add 1/2 cup water, stir and then add the Geera and anchar masala (you can get this on amazon or your local Caribbean market – or double up on the roasted geera aka cumin). The goal here is to do two things. 1 Cook out the rawness of the curry and 2. to burn off the water we added to intensify the flavor of the curry base.
It will go dark, thick and perfume the kitchen with all the curry niceness. As soon as all the liquid is gone and you can see the oil we started with, add the seasoned chicken and stir well to coat each piece.
Bring to a boil (about 3-4 minutes), turn the heat down to medium and cover the pot. In the same bowl you marinated the chicken swish around the 5 cups of water and set aside for now.
After 4 minutes with that lid on, you’ll notice a lot of liquid sprouted. Turn the heat back up to high and burn off that liquid to intensify the overall flavor of the curry. (lid off).
3-4 minutes on high and the liquid should be gone. Add the potato, stir and add the 5 cups of water to fully cook the chicken and get the potatoes tender and falling apart.
As soon as it comes to a boil, turn the heat down to a rolling boil, lid on (slightly ajar) and allow it to cook for about 20 minutes or until the potatoes are tender. This is where I floated the Habanero pepper (not mentioned in the ingredient list) .. if you do, you can break it later on as I did, to release the fury or don’t break to get the flavor of the oil on the outside of the pepper and not the raw heat.
Here is where you’ll taste it for salt and adjust to your liking. Also, you can (up to you) use your spoon to crush some of the potato pieces to help thicken the gravy.
I allowed the pot to go for 4 minutes with the lid off and then it was time to turn off the stove, toss in the cilantro (better if you have shado beni) and get ready for an incredible curry dish. IMPORTANT! If it looks runny, please note that it will thicken up as it cools down.
Back to using chicken breast… be sure to check out my Curry Chicken Breast video if you like white meat and you don’t want dry, bland and tough curry chicken without bones and dark meat.
Serve with hot steaming rice or your favorite Roti! Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/
I made this curry chicken along with your small batch green seasoning and it was delicious! I will use your roti recipe tomorrow to enjoy with my leftovers. Thank you, Chris!
I’ve made this several times and it came out perfect! It has been a hit with friends and family. About to prep today to make some tomorrow. I also made and froze the green seasoning in ice trays then placed in a zip lock bag for future use.
Your jerk chicken marinade is also great!
Mine came out watery even after leaving in the frigerator over night.
Thumbs Up!!!!!! Can’t wait to try this curry chicken recipe. I am American and have attempted for years to make curry chicken which always ends up tasting like just what it is, American chicken with some curry powder on it. I’m so pleased to see a recipe that is so doable for me. Thanks a million!!!!!!!