Chicken Curry

This is a classic Indo-Caribbean style curry.

It is my interpretation of a family recipe that goes back generations. My great-grandfather left Uttar Pradesh, India in the 1800s for British Guiana, South America. 200 years and 3 generations later, we still continue recipes and traditions in the United States – including my tiny Upper West Side kitchen.

This  entree is traditionally served with a side of rice or roti

PRO TIP: This is a fast recipe. Be sure to have all of your ingredients  prepared and readily available. You don’t want it to burn!

Note: The first photo above is a very large batch for over a dozen people made with chicken, russet potatoes and tomatoes.

Chicken Curry

Serving Size: 2 (This recipe can be doubled)

Ingredients:

• 1 lb of chicken, legs and thighs (skin-on, bone-in)
• 5-6 baby white potatoes (the traditional alternative is 2 russet potatoes washed, peeled and quartered)
• 5 TBS olive oil
• 5 cloves of garlic, minced
• 1/2 medium yellow onion, diced
• 6 TBS  fresh ginger peeled and minced, divided in half
• 1/2 scotch bonnet pepper, sliced (feel free to use more or less scotch bonnet depending on your spice tolerance)
• 1/2  TBS madras curry powder (My family uses Lalah’s Madras curry powder, packaged  in a red container)
• 1/2 tsp  garam masala
• 1/2 tsp ground cumin
• 1/2 tsp  turmeric
• 1/2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 whole cinnamon stick
• 3 whole cloves
• 1 bay leaf 
• 1 cup hot tap water
• Kosher salt to taste
• Fresh chopped cilantro for garnish

*SPECIAL NOTE* This recipe is versatile and the protein can be swapped out – beef, lamb, or chickpeas. The cooking time will vary depending on the choice of protein.

Procedure:

1. Heat olive oil in a heavy-bottom pot or wok on medium-high heat
2. Add onions and scotch bonnet pepper. Let onions cook down and become tender. They will release some water.
3. Stir in garlic and then half of the minced ginger. Cook down for 2-3 minutes.
4. Add madras curry powder, garam masala, ground cumin, ground coriander and turmeric
5. Gently stir the dry spices with the onion mixture for 1-2 minutes. It is important to cook the dry spices, so they release their natural oils. This will result in a wet curry paste
6. Stir in chicken with curry paste until fully combined for about 1 minute.
7. Add one cup of hot tap water. Cover and raise heat. When it reaches a gentle boil, add the rest of the minced ginger and ground cinnamon, and  salt. Stir gently.
8. Add whole cinnamon stick, whole cloves, bay leaf, and potatoes.
9. Cover and lower heat. Let simmer 30 minutes or until potatoes are fully cooked.
10. Uncover and stir gently
11. Add salt if desired and garnish with fresh cilantro.