Mad Hungry with Lucinda Scala Quinn

CURRIED CHICKEN AND A VEGE VERSION TOO

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pics rephotographed from Quentin Bacon
My friend Jimmy called earlier asking for a Jamaican curry chicken recipe which sent me to my second book pictured here. It also reminded me of this great vegetarian pumpkin curry recipe which I use to make all the time. This is the time of the year in these parts of the world to make it. Serve it with rice & peas for a complete meal. Meanwhile, here is the recipe for Jimmy (and you too).

Curry Chicken
6-8 servings
2 3-lb chickens (cut in pieces), 2 limes (grated rind and juice), 1/2 cup vegetable oil, 2 tablespoons butter, 3 small onions, chopped, 4 garlic cloves, minced, 4 T curry powder, 3 tomatoes, chopped (or 1/4 cup tomato sauce), 1 whole scotch bonnet plus 4 slices (can use habanero or hot sauce in a pinch), 2 t salt, 1/4 cup ground back pepper, 4 cups water.
1. Rinse chicken, pat dry and place in bowl add lime zest and juice and toss.
2. Get a large skillet very hot and add 1/4 c oil and 1 T butter. Pat the chicken parts dry and brown on all sides in batches, aboit 3-4 min per side (add more oil and butter as needed). Remove chix to a large plate.
3. Discard all but 2 T oil, reduce heat to medium and add the onions and garlic. Cook for 1 minute: don't burn. Add curry powder and fry for 1 more minute to remove raw flavor, scraping the bottom.
4. Add the tomatoes, whole pepper and slices, salt and black pepper. Stir thoroughly still scraping the bottom of the pan. Add the water and mix until well blended. Return the chicken parts to the pan. Bring to a boil. Reduce heat to a simmer. Cover and cook about 40-45 minutes, until the chicken is tender. Remove and discard whole pepper. Serve with white rice and vegetables on the side.

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