This recipe is an amalgam of Lover’s (my sister) recipe and my own. Although my mother is a good cook, Lover and I have a similar palate (read: we both like extra spicy food) so I always wanted her to cook. Curry chicken is one of the first items I remember her cooking. I took my sister’s recipe and tweaked it. To my sister’s surprise (and mine) she liked my additions. This is not your standard curry chicken recipe, but like most curry dishes it combines sweet, spicy (not all curry is spicy), and lots of flavor! I recommend using Chief Brand curry powder, which is mild and flavorful. It is the only curry blend that is allowed in our home (smile). While you’re at it, just go ahead and buy all Chief products for your seasoning needs. Serve this with rice and dhal. Oh, and this recipe is great for your leftover Thanksgiving turkey!
Remember, do not use curry like salt or pepper. You must “burn” or “fry” it up. Below you’ll find an easy method for frying curry. Some like to make a slurry, but I find that this works just fine.
1 3-5 lb whole chicken cut up for currying or stewing (Just ask your butcher. If s/he doesn’t know what you mean, tell them to cut it into 8 pieces, then cut those pieces in half), with most fat/skin removed
2 limes rolled and cut in half (width)
2 cups coconut milk (not water, MILK)
2 yellow onions diced
2 green onions (chives/scallions) diced
1 cup yellow raisins
4 small potatoes, peeled and diced
1 bunch fresh thyme
1 bunch fresh culantro AKA chado beni (this is not cilantro… I do not like cilantro but if you do substitute for culantro)
6 cloves garlic
3 habanero peppers seeds removed (BE CAREFUL, DO NOT TOUCH YOUR EYES)
1 and 1/2 tablespoon Indian yellow curry powder
1 tablespoon roasted geera/cumin
1/2 tablespoon ground ginger
2 tablespoons extra virgin olive oil
“Wash” chicken using fresh limes to clean (simply rub chicken pieces with limes. discard when finished). No need for water.
Place fresh thyme, culantro/chado beni, green onions, garlic, and habaneros* in food processor. Add a few tablespoons of water and pulse until fine (this is like a sofrito).
Place “washed” chicken in large bowl and rub the above seasoning mixture into chicken. Cover with plastic wrap and let sit for at least 30 minutes.
In a large calderno or heavy pot place olive oil over medium-high heat. Once hot add ground cumin and curry powder. Stir frequently i.e. “fry” for 3-4 minutes, as powders begin to liquefy. Reduce heat to medium.
Add diced yellow onions and potatoes to pot. Cook on medium for 10 minutes, coating with oil/curry mixture in pot.
Next add seasoned chicken to pot. Mix chicken with potatoes and onions, scraping oil/curry from sides and bottom of pot to coat chicken. Add ground ginger and raisins. Thoroughly incorporate.
Cook chicken for additional 10 minutes on medium. Stir in coconut milk. Cover and cook for additional 30 minutes or until sauce is thickened. Add salt to taste.
*If you don’t like spicy only add 1 seeded habanero