curry chicken
One of my favorite comfort foods! try it below and let me know what you think!
some tips & just think of me or your mom secretly yelling at you while your making this lol…
please please season your chicken overnight or at least 6 hours
don’t skip adding the mango chutney…trust! It gives the dish I slight sweetness and really balances the spice of the dish
don’t skip adding sofrito or green seasoning to your chicken
let your curry TOAST!
Ingredients (Serves 6)
1 whole chicken cut up, skin on & bone in (I like to cut up the breast & thighs into smaller pieces)
1-2 tablespoon adobo seasoning
1 teaspoon chicken seasoning (whatever you like)
1 teaspoon garlic & onion powder
3 tablespoons sofrito (here is my recipe or store bought brand I like here - Eat Loisa)
1 teaspoon kosher salt & black pepper
1 yellow onion, sliced
3 while garlic cloves
2 tablespoons hot curry powder (I like Blue Mountain)
1 habanero or scotch bonnet pepper
1/3 cup mango chutney (I used Brooklyn Delhi…so good!)
1 beefsteak tomato, quartered
1 cup chicken stock
2 tablespoons coconut oil
2 russet potatoes, peeled & cut into chunks
white rice for serving
cilantro for garnish
Directions
clean your chicken with white vinegar. season your chicken with kosher salt, pepper, green seasoning or sofrito, garlic powder, onion powder, adobo and chicken season. let it marinate for at least 34 hours.
in a bottom heavy pan, preferably a caldero or Dutch oven add coconut oil on medium/high heat. sear all your chicken to get browned skin for some texture - you’re not cooking the chicken fully just browning the skin, about 3 minutes each side.
remove your chicken and set aside.
Reduce the heat to medium. You may want to add another tablespoon on coconut oil. add your curry powder and with a wooden spoon scrape up all the good flavor bits from the bottom. Let your curry toast for about a minute. Toasting is letting your curry bloom and develop a deeper flavor.
Add the sliced yellow onions and whole garlic cloves and stir to combine to let the curry get all up on the onions and garlic! Season with salt & pepper
Add the chicken back in and stir to combine. Add mango chutney, the cut up tomato, the acidity in the tomato helps keep the chicken tender, start with about half a cup of chicken stock and habanero pepper. Reduce heat to a medium low and let it braise for about an hour on low. Add in the potatoes for the last 20 minutes or so. This dish I like to keep on low and let it cook for about 2 hours. It’s really one of those dishes that is a low and slow process to have your meat fall off the bone.
Always, taste to adjust seasonings like more curry powder or salt, etc. Serve over white rice and garnish with cilantro! Have a scotch bonnet pepper sauce on the side for anyone that wants to kick it up a notch!