A weekly favorite growing up. East Indian influenced dish from our shared Afro/Indian history in the ” new world”/ Caribbean.
Served with rice or rotti, this recipe is nutritious, can be easily converted to vegan if you change chicken to chickpeas and very tasty.
Diced brown onions
Chopped Spring onions
3 sprigs of Thyme
Chopped fresh Parsley
2 diced tomatoes
Diced baby capsicum
1 diced garlic
1 can coconut milk
3 Tbsp curry powder
1 tsp garam marsala power
1 tbsp paprika
2 tbsp tomato paste
1 cup chicken stock
Salt and pepper to taste
1 tsp sugar
Juice of 1/2 lemon
2 tbsp cooking oil
500g chicken thighs
Dice all of your vegetables.
Dice your chicken, add lemon juice , 1/2 tsp salt and pepper to season your meat. Place aside.
I used a wok to toast 1/2 of my curry powder in the oil over medium heat, be careful not to burn it.
Add in all the diced Vegetables and herbs to the toasted curry powder and oil, stir fry till soft.
Add the chicken and the rest of your curry powder to the wok and stir fry. Once the chicken is starting to cook, add your garam marsala and paprika. Keep this mixture moving in the pan.
Add your chicken stock, and let it start bubbling, once bubbling add your tomato paste. Your curry is starting to take shape. Add sugar to your bubbling pot.
Taste your sauce and adjust your salt. Add half a can of coconut milk and let the curry simmer on low for 15 minutes.
Add the rest of your coconut milk. Taste and adjust for salt. Simmer for 7 minutes, your sauce should be thick and creamy.
You can serve this with rice or rotti bread.