West Indian Chicken Curry
Description
After making this once, it just might become your go to chicken recipe. It's lighter and full of more broth than some other chicken curry recipes. It goes very well with many rice side dishes.
Ingredients
3 large onions, coarsely chopped, divided
1/2 c. vegetable oil, divided
1/4 c. finely chopped garlic
1/4 c. coarsely chopped sweet pickled peppers or 2 tablespoons seeded pickled jalapeños
1/4 c. Madras curry powder, divided
2 T.minced ginger
2 T. finely chopped thyme
2 T. finely chopped chives
3 c. plus 2 T. water, divided
salt and freshly ground pepper
9 large whole chicken legs, skinned and cut into drumsticks and thighs
2 bay leaves
steamed rice
Serving options: raisins; roasted peanuts; mango chutney; sliced bananas; shredded fresh coconut; diced tomatoes, cucumbers, pineapple and mangoes
Directions
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In a large bowl, combine 1/3 of the onions with 1/4 c. oil, garlic, peppers, 2 T. curry powder, ginger, thyme and chives. Add 2 T. water, 1 t. salt and 1 T. pepper. Add chicken; turn to coat.
Cover; refrigerate overnight, turning pieces occasionally. Return to room temperature before proceeding.
In a large pot, heat 2 T. oil; add 1/2 of the chicken; cook over moderately high heat until lightly browned all over, about 5 minutes; transfer to a platter. Repeat with the remaining chicken; transfer to the platter.
Add remaining 2 T. oil and remaining onions to the pot; cook over moderately high heat, stirring, until lightly browned, 7 - 8 minutes. Sprinkle remaining 2 T. curry powder over onions; cook, stirring, for 2 minutes. Return chicken to the pot; stir to combine. Add the remaining 3 c. water and bay leaves; bring to a boil, scraping up any browned bits from the bottom. Cover partially; cook over low heat until meat is tender, about 40 minutes.
Serve hot over steamed rice and desired serving options.
6 servings.