A great entre to share with family and friends, a Caribbean treasure.
12 pieces of chicken legs and thighs
1 Tbsp lime juice or vinegar
2 Tbsp fresh thyme finely chopped
1 Tbsp cilantro finely chopped
2 Tbsp chives finely chopped
3 Tbsp olive oil
I Tbsp pepper sauce
2 bay leaves
4 Tbsp curry powder
1 tsp of cumin
3 scallions or 1 large onion finely chopped
5 cloves garlic crushed
1 can coconut milk
1 cup chicken broth
1 Whole Scotch bonnet pepper
Pour lime juice or vinegar on chicken and rinse off
Marinate the chicken in pepper sauce and half of the chives.
(At least an hour)
In a large skillet or pot saut onion, then add garlic
Once this mixture is translucent add chicken
Stir to seal chicken on either side.
Add curry powder, cumin and the remaining chives
Stir and simmer on low heat for 10 minutes.
Add, bay leaves, thyme, and cilantro,
Add whole unbroken Scotch bonnet pepper
Add the coconut milk and chicken stock
Simmer gently for 45 minutes -1 hour.
Remove Scotch bonnet before serving. Be careful not to break it
Serve chicken hot over rice, plus a side of vegetables and /or salad
PS. Another good compliment to this meal is a side of fried plantain.
Or add two potatoes about 15 mins before finishing and serve just
with a Roti or Dalpuri.
Love it. Mouth-watering Curry Chicken, Wow!