Ingredients
-
2
-
3
-
3
-
2
-
1/2
-
4
-
1/2
-
1/2
-
1
-
2
-
-
-
-
-
Directions
Uncle Rick’s Caribbean Chicken Curry Revised, This curry is a spice-lover’s dream…and a real crowd-pleaser. It’s wonderful comfort food on a cold fall or winter’s day., This is PERFECT!! I have been craving for Caribbean chicken curry and I finally decided to try to make it. It was my first time and it turned out PERFECT! It was easy, simple and very tasty. I didn’t have cinnamon stick but i don’t think it would have made a difference to me. It was a bit too “soupy” so I added one tomato and a tTbs of constarch to thicken it up. This is definitely a keeper!!!! Thank you for sharing!!!!!
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Steps
|
1
Done
|
Cut Chicken Thighs Into Large Bite-Sized Pieces and Set Aside. |
|
2
Done
|
Peel or, Wash and Leave Un-Peeled and Dice Potatoes Into 1/2 Inch Chunks and Set Aside. |
|
3
Done
|
Peel and Finely Chop Onion and Set Aside. |
|
4
Done
|
Add Oil, Onions, and Ginger Puree to A"cold", Large, Non-Stick Dutch Oven Pan or Large Pot and Set Heat to Medium. |
|
5
Done
|
Stir-Fry For About 8-10 Minutes or Until the Onion Is Golden and Even Slightly Browned. |
|
6
Done
|
Add Garlic and Stir-Fry For Another 3 Minutes Being Careful not to Burn the Garlic. |
|
7
Done
|
Add 3 Heaping Tbs. of the Curry Powder to the Pot and Stir in With the Garlic, Ginger, Salt, and Onions For 1 Minute More. |
|
8
Done
|
Add 3/4 Cup of the Chicken Stock and Bring to a Low Boil. |
|
9
Done
|
Add the Chicken and Stir an Additional Few Minutes to 'sear' the Chicken. |
|
10
Done
|
Place the Diced Potatoes on Top of the Chicken Pieces and Then Add the Remaining Chicken Stock to the Pan 1 Cup at a Time as Necessary Until the Potatoes Are"covered" by the Liquid. |
