One of the most comforting meals I always make when I miss home. (Caribbean) Curry stew with chicken wings and simple brown rice. Serve with slices of avocado. (It’s called Zabuca.)Adding fresh cucumber and fresh watercress gives it a warmer, more homey taste. Today, I’ll show you how to use chicken legs instead of chicken wings and add larger potatoes to make this dish more palatable for a larger audience. I much prefer warm sada roti as a side dish to this chicken and potato curry stew, rather than rice.
You will need….
3/12 pound chicken (Lean meat, skin and fat removed)
3/4 tablespoon salt
1/2 teaspoon black pepper
1 medium sized onion (Dice)
1 medium sized tomato (Dice)
1 1/2 tablespoons Caribbean green seasoning
1 small Scotch bonnet pepper (sliced)
1 1/2 tablespoons curry powder
1 1/2 tablespoons olive oil
1 1/2 tablespoons golden brown sugar
1 teaspoon grated ginger
3 cups water
5 medium potatoes (Cut into large pieces)
2 tablespoons chopped parsley (See notes)
Note! I recommend following the recipe using the video below as it goes into more detail about the recipe. It might be a little tricky, especially the “simmering” part. If you are making this recipe gluten free, please check the full ingredients list to make sure it meets your gluten free dietary requirements. I like it spicy so I used a whole Scotch bonnet pepper in the recipe, but feel free to leave it out or use as much as you can tolerate.
I used chicken legs with the backs attached. (Basically thigh to thigh) I cut it into bite-sized pieces, removed the skin and most of the fat, and washed it in cold water and lime juice. This chicken washing method is controversialI didn’t add lime. (You can also use lemon juice or 3/4 cup white vinegar) It’s listed in the ingredients list.
Season the prepared chicken with salt, black pepper, tomatoes, onions, Caribbean green seasoning, curry powder, and Scotch bonnet pepper and marinate for at least 2 hours. You’ll see why in the video below.
Seasoned with curry powder (And the marinade) This is the “curry” step of the recipe. The next step is to add the chicken, which has been seasoned with caramelized sugar. This is what I call the “stew” element of this dish. Heat the olive oil in a wide, deep, heavy pot over medium heat and add the brown sugar. Use the video below to follow along. important! When the sugar turns black, Stop! Turn off the stove and place the pot on a cold burner. Cool completelywash and start again, otherwise the chicken will turn bitter. The sugar will dissolve and become foamy, turning a deep amber color. During this time, it is advisable to use a dry spoon. (Metal, wood, and plastic may melt due to high heat.) As you stir, keep in mind that the smoke will stain your kitchen. Once it has turned a deep amber color, carefully add the seasoned chicken to the pot and stir well to thoroughly coat it.
Yes, add the marinade. Reduce heat to medium, cover the pot and bring to a boil, allowing the juices to release naturally. Once boiling, reduce heat to low and simmer, partially ajar, for about 6 minutes. In the same bowl you used to marinate the chicken, add 3 cups water and swirl to scoop out any remaining marinade.
After 6 minutes, remove the lid. (I stirred it a few times)Return the heat to medium-high to burn off any remaining moisture in the pan. This step will intensify the flavor and color of the dish. At this point, add the potato pieces along with the grated ginger. Adding a bay leaf or two will add even more flavor to the finished dish. Tip! Lastly, if you want to make a thicker gravy, add 1 1/2 cups water and 1 1/2 cups coconut milk.
Add the liquid and bring to a boil, then reduce the boil and cook until the chicken is cooked through and the potatoes are tender, which will take 20 to 25 minutes.
Once it boils, put the lid back on and open it slightly.
Keep an eye on the liquid level and don’t hesitate to add a bit of water if needed. Once the potatoes start to fall apart and the chicken is cooked through, it’s time to customize.
Taste and adjust salt to taste and make sure the gravy is the thickness you like, keeping in mind that the residual heat from the pan will cause it to cook and thicken further, and will thicken even more as it cools.
Traditionally, it is finished with chopped chadon red. (Culantro)However, all I had on hand was parsley, which is also great! Another option is coriander (coriander) If you wish.
If you feel the gravy is too thin, simmer it a little longer or mash a few potatoes with the back of a spoon.
This recipe is very dear to my heart and I encourage you all to try it too.
