I love curry chicken the first time I ever had curry chicken is when I moved to Atlanta. I learned how to make curry chicken from a great chef “Chef Chris”.This is my version on how I make my curry chicken and it is delicious every time. Rich and hearty with a great flavor when you can't get the real thing in the islands. Try a variety of hot peppers to change the flavor - even sweet bell peppers give a different taste. .This has been one of my go-to dish /one pot dishes and it never disappointments me .
I love that it has an abundance of spices leaving it with incredible flavor. I also love coconut milk give the curry a creamy texture that I add at the end. The abundance of sauce great for what for soaking up with naan bread or serving alongside rice.
1 -2 pounds of chicken pieces or chicken wings (whichever you prefer)
2 1/2 tablespoons curry powder
2 fresh limes
2 garlic cloves, minced
1/4 inch fresh ginger, peeled and finely minced
2 tablespoons of Ohco Rios Complete Seasonings
1 tablespoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups chicken broth
1 tablespoon sweet chili sauce
3 tablespoons olive oil
½ cup coconut milk
2 tablespoon butter
1/2 jalapeno finely chopped
2 tomatoes cut into quarters
1/4 cup white onion, chopped
1/4 cup red pepper, chopped
2 carrots cut into 1- inch pieces
1 scotch bonnet pepper (optional)
3 medium potatoes, washed and cubes (optional)
Clean chicken pieces with lime juice and water. Dry thoroughly.
Marinate chicken with all 5 spices, 1 tablespoon curry powder and 1 tablespoon olive oil. Refrigerate overnight or at least 1 hour.
In a large skillet toast 1 ½ tablespoon curry powder, minced garlic, and 2 tablespoons olive oil. Toast for about 1 minute. Brown chicken in same skillet over medium high heat. Once browned add tomatoes, jalapeno pepper, white onion, red pepper, ginger , scotch bonnet and chicken broth. Cook over medium to medium low heat; for about 20 minutes. When chicken is almost cooked add coconut milk, butter , and sweet chili sauce. Simmer for about 10 minutes.
Serve with rice.