CURRY CHICKEN

CURRY CHICKEN

Curry Chicken is a very popular recipe in throughout the Caribbean islands,

2 1/2 lb chicken (must be cut into small pieces),

2 large potatoes (peeled and diced),

1 large onion (chopped),

1 cup peas or mixed veggies,

1 lime (juice extracted),

1 tsp vinegar,

2 tsp Caribbean Home-Style All- Natural Hot-Sauce,

3 tbsps Madame Wob Dwiyet All Natural Creole Seasoning,

2-3 tsps of Madell’s All Natural Minced Garlic,

2-4 tsps of Madell’s All Natural Curry powder,

1⁄4 tsp cinnamon power or finely chopped cinnamon sticks,

6 cloves,

1 bunch thyme,

1⁄2 tsp chili powder,

1 tsp black pepper,

2-3 tsps of Madell’s All Natural Minced Garlic,

1 bunch chive (chopped),

1 whole ginger (chopped),

1⁄4 cup soy sauce (optional),

2 tbls (canola or vegetable oil),

2 tsp salt (optional),

2 cups water,

Cut chickens into small pieces, wash well in cold water using lime slices, rinse thoroughly, and drain excess water. Place in a deep bowl, add salt, pepper, ginger, and lime juice, marinate for 3 hours.   Peel and dice potatoes into medium size cubes, in a large pot on high heat, heat the oil; add onions, Curry Powder, and garlic, saute until brown and tender.  Add all the spices, saute’ for a few minutes more. Add the chicken, and cook for a few minutes. Add potatoes, cover with water from marinate, more water can also be added. Bring to a boil, reduce heat, and allow to simmer for approximately 15 minutes. Cook for an additional 10 minutes until the chicken and potatoes are cooked.

Serve with rice.

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