Here is me in a video showing you exactly how to make Curry Chicken
Here’s what you need: chicken (whole cut up chicken or a combination of legs and thighs or which ever parts you prefer), curry powder (mine came from Guyana, but you can use any Indian curry mix), turmeric, garlic, onion, tomato, vegetable oil, cilantro, thyme, wiri wiri pepper, salt and mustard (I used Dijon, but any mustard will do).
◾ 4 pounds Chicken cut into 3 inches pieces. Rinsed, Skin And Fat Removed
◾ 2 tbsp. seasoning (for chicken)
◾ 4 tbsp. seasoning (for masala-curry powder mixture)
◾ 2 teaspoons Salt
◾ Cracked Black Pepper
◾ 4 tbsp. garam masala
◾ 1/2 tsp. ground geera (cumin)
◾ 1 teaspoon Yellow Mustard (optional)
◾ 1 whole Medium Onion, Halved
◾ 1 whole Tomato, Quartered
◾ 8 cloves Garlic
◾ 2 cloves (optional)
◾ 8 sprigs Cilantro
◾ 3 Tablespoons (rounded) Curry Powder (I used A Guyanese mix)
◾ 2 teaspoons Turmeric
◾ 4 Tablespoons Vegetable or Canola Oil
◾ Jalapeno Pepper, Sliced (optional)
◾ Potatoes (optional)
◾ 3 cups water or as needed
Preparation of Seasonings:
Put the onion, tomato, garlic, black pepper, and cilantro, thyme, desired amount of wiri wiri pepper or scotch bonnet pepper and 1/4 cup water into a food processor/blender and pulse the mixture several times until it’s a fine mixture.
Preparation of Chicken:
Take the chicken and remove the skin, rinsing it well under cool water. After you skin and rinse the chicken, pat it dry with a couple of paper towels. (tip: I always wash my meats with lemon juice before seasoning).
Now put the chicken into a bowl, then sprinkle on a couple of teaspoons of salt. You definitely don’t want to under salt the chicken. Season the chicken with plenty of freshly ground black pepper and add in a good teaspoon of mustard.
Next, add seasoning mixture into the bowl. Stir it around well, so the mustard and all the seasonings are evenly distributed. Cover and let marinated for about an hour.
Now, after the chicken is done marinating, let’s prepare the curry powder mixture.
In a bowl add mix seasoning, masala, curry powder, and geera, little turmeric, tomato paste to form into a paste.
Note that if you’re using a different curry powder, you might not have to use this much turmeric (or any at all.) Some curry powders have plenty of turmeric in them already.
Next up, add 1/3 cup of water to the bowl and mix with a fork into a thick paste.
Now, let’s start the cooking process:
Place a large skillet/carhee over medium-low heat and add some oil. When the oil is hot, pour the curry mixture into the pan and let the spices cook. Keep stirring the whole time, making sure the mixture doesn’t burn or becomes overly dry. This can be done by switching to using a whisk. After a few minutes, add in a little chopped onion. Stir it around and cook it for a few minutes, then add in the chicken. Put the lid on (but not tightly on) and cook for 3 to 4 minutes.
Lift off the lid, and add a little water to the pan. I added a cup, but be prepared to add up to two cups if that’s what it needs. You just don’t want the sauce to be too dry and pasty. It should be saucy.
Finally, cover the chicken and let it cook for awhile. I think I let mine go for a good 23 to 25 minutes. You definitely want the chicken to be done all the way through. Lift the lid and check the sauce occasionally, moving the chicken around in the pan and adding a little more water if the sauce becomes dry. Cook until the sauce is thick and the chicken’s done.
All done, be sure to taste and adjust salt and pepper. Serve chicken with roti or over rice; spoon sauce over the top.