- ¼ cup of curry powder, split
- 1 tablespoon of garlic powder
- 2 tablespoons of salt (seasoned)
- 2 teaspoons of salt
- 1 tablespoon of powder of onion
- 1 pinch of grounded allspice, or extra for taste
- 1 sprig of fresh thyme with striped leaves
- Grounded black pepper and salt as per taste
- 2 ¼ pounds of complete chicken chopped into pieces
- 3 cups of fresh water
- 3 tablespoons of oil or vegetable
- 1 diced potato
- 2 chopped green onions (scallions)
- 1(1 inch) piece of the freshly minced root of ginger
- 1 chopped scotch bonnet of chile pepper as per taste
- Add the ingredients. Whisk and add 2 tablespoons of curry powder, salt (seasoned), garlic powder, powder of onion, salt, leaves of thyme, allspice, pepper, and salt both in the same bowl. Then, add the chicken and coat it with the mixture of curry by the time the mixture of curry is wet and keeps sticking to the chicken.
- Heat for further process. Heat the oil and 2 tablespoons of the powder of curry in a large sized skillet of cast-iron over a high flame. And keep it until the oil becomes hot and the curry powder alters color, 3 to 4 minutes. Add the chicken to the mixture of hot oil. Then, reduce the flame from high to medium. Add some water, potato, scallion, carrots, ginger, and pepper (chile) to the skillet.
- Prepare it for serving. Cover the skillet and let it simmer until the chicken’s pink color is faded in the centre and the gravy is thickened. Allowing the chicken to cook without any disturbance for the last 20 minutes, 35-40 minutes. Make sure that the thickest part of the chicken’s thigh, close to the bone is reading 165 degrees F on a thermometer. Now, the chicken is ready to be served, so remove it to the serving dish. Serve the chicken with some gravy.
- The key to curried chicken allows the curry to cook properly. Make sure that your curry gets enough time for cooking.
- Try a meatless variety with vegetables in lieu of chicken.