Ok let me be clear. I absolutely love curry! Curry is one of my top favorite spices ever. I am not sure if maybe I was an Indian in my past life or not. But what I am for certain about is my love for curry runs deep. Thankfully god gifted me with a Trinidadian mother, which meant we ate plenty Curry. She also took the time to actually teach me how to cook curry the right way. And because of her, I can actually share that knowledge with you guys as well.
Now I know some folks may be a bit confused like “Cook curry the right way? Is there a wrong way?” The answer to that question is yes. Yes there is a wrong and right way to cook down your curry. For starters people feel like they should be seasoning their meat with it. Nope that is a bad idea. Curry is not meant to be used to season anything with, prior to burning it first. That is what Turmeric Powder is for. So if you are interested in how to use and curry anything, then this is the article for you.
Curry Chicken Recipe
4 Pounds of Quart Legs And Tights Chopped up and skinned
Season to Taste With Adobo (Or any other seasoning you desire)
Green Seasoning (Optional)
1 Chopped Onion
3 Grated Garlic Cloves
4 Springs of Cilantro (Just A Few Leaves)
4 Springs of Thyme
1/3 cup (5 tablespoons of Curry)
1/2 Cup of Vegetable or Olive Oil (1 tablespoon of Oil)
Dry Chick Peas or A Can (If using dry chick peas boil until semi tender)
1 cup of water
Note: I use Trinidadian Chief brand curry, of course. There are other curries out there, but that is the only curry that I use.
Clean chicken, squeeze juice from 2 of the limes onto the chicken, then add cool water. I like to also add the squeezed limes into the water as I soak my chicken. Let the chicken soak for about 30 minutes. After 30 minutes pour the water out, give chicken a quick rinse then squeeze the 3rd lime onto the chicken. Season chicken with Adobo, grated garlic, chopped onion, thyme, cilantro or green seasoning if you have. Let chicken sit in fridge over night, or at least 4-5 hours. I prefer over night personally.
Take chicken out of fridge at lease 10-20 minutes prior to cooking. In a large pot on a medium fire add your 1/2 cup (1 tablespoon of oil and allow it to get hot, then add your 1/3 cup (5 tablespoons of curry). Allow it to cook for 3-5 mins. Give it a stir and do not, I repeat do not allow your curry to burn!
When your curry is ready for the chicken it should turn a amber brown in color, and become grainy. Slowly add your chicken, and semi cover your pot. Allow your chicken to cook for about 15-20 minutes before turning. Once you turn the chicken, cook for an additional 10 minutes before you add your 1 cup of water.
In the beginning your chicken won’t look like anything much, but it won’t stay like that for long. Add your chick peas, turn your fire down, recover your chicken, and allow it to simmer. Periodically check your chicken to make sure it is not burning, and add more water if needed. Towards the end of cooking uncover to allow your sauce to dry down a bit. And if you want your sauce thickened a bit, you can mash some of the chick peas while cooking.
Allow chicken to cook for 1.5 hours, to make sure that it is fully cooked. And your done!
I hope this recipe is helpful and works well for you. Please comment and tell me how things go.