Easy Curry Chicken

Most of my friends know that if they swing by there's bound to be some goodies coming out of the kitchen. Generally, it's the pleasing aromas of some Caribbean dish or some yummy dessert that goes against their diet :-) To help you get throw some of these snowy days, I thought I'd share an old favorite, with a little twist of course. Traditionally, we use chicken legs and thighs for this dish, however, to make dinner easier for all you Dinner Makers out there, I've substituted with boneless chicken thighs.

Here's my easy twist on an old favorite, this also keeps well and will store in the freezer for at least one month.

Easy Curry Chicken

3 lbs. boneless chicken thighs
1 large idaho potato (cut into 1/2 cubes)
1/2 cup diced onions
4 stalks diced scallions
1/4 cup curry powder (divided)
1 tsp. dried thyme
1 tsp. black pepper
2 tsp. sea salt
1 tsp. paprika
3 tbsp. olive oil (more as needed)
1 1/4 cups water, divided
4 tbsp. water
2 tbsp flour



Clean chicken and cut into 2 inch cubes. Coat well with 1 tbsp olive oil. Next season with black pepper, salt, paprika and 1 tbsp of curry powder. Set aside to marinade for at least 1 hour (if time permits, marinade overnight in the refrigerator for up to 8 hours).

In a medium stockpot heat the oil, add chicken to the pan, be sure not to overccrowd, brown chicken for 2 -3 minutes, set aside; repeat in batches until all the chicken is browned. Add onions to the chicken drippings and saute until translucent. Next add remaining curry powder and 1/4 cup of water and make into a paste, cooking for about 15 seconds. Add chicken to the paste and coat well.

Add scallions, potatoes and remaining water to chicken, bring to a boil then reduce heat to a simmer, cook until potatoes are fork tender, about 25 minutes.

In a small bowl mix flour with 4 tbsp. water into a smooth paste and add to chicken, simmer for another 5 minutes. Wahlah..you are done...enjoy!

Serve with rice of roti skins (Roti skins can be purchased from most local Caribbean restaurants or frozen from International or Caribbean grocery stores).

Vegetarian Variation: Substitute chicken with potatoes and add 1 can of cooked Chick Peas (about 15 ounces)