Curry Chicken By Arshena,
I learned to love different cuisines from my mom. Although my parents were born and raised in Guyana, and we immigrated from Trinidad when I was still a baby, my mom cooked everything from curry to spaghetti. But she didn’t write her recipes down. When I got married and had to cook for my own family, I learned through trial and lots of error and I gained confidence through practice. @week.end.cook is a way for me to express my love of all kinds of food, inspire others to try new things, and document my easy and approachable recipes. One day, I hope to compile all my recipes into a cookbook for my kids.
- 1 onion
- 1 hot pepper
- 6 cloves garlic
- 3 tbsp green seasoning or handful cilantro
- 3-4 tbsp curry powder
- 1 tbsp garam masala
- 2 tsp paprika
- 1 tsp geera cumin
- 4 leg quarters skinned and cut in 2
- 1 to mato diced
- 8 mini potatoes peeled and cut in half
- Use blender to purée onion, hot pepper, cilantro, garlic, and 1 1/2 c water.
- To blender, add curry powder, paprika, geera, and garam masala. Stir to combine.
- Heat 2 tbsp olive oil in a large pot, such as a Dutch oven.
- Add seasoning blend and sauté until mixture thickens and just starts to stick to the bottom.
- Add chicken and salt. Stir to combine.
- Cover with lid and steam together 30 minutes until the liquid starts to release, stirring occasionally.
- Add tomatoes, potatoes, and salt.
- Add enough boiling water to almost cover.
- Cover and reduce heat. Allow to simmer until the potatoes are cooked and sauce reduces to your desired thickness.
- Taste for seasoning.
- Serve with rice or roti.