Prep Time: 10 minutes | Cook Time: 50 minutes | Total Time: 1 hour
8 pieces chicken legs and thighs, skin removed
2 tablespoons curry powder
2 teaspoons ground cumin
1 teaspoon ground coriander
Kosher salt and freshly ground black pepper
3 tablespoons canola oil
1 yellow spanish onion, roughly chopped
2 cloves garlic, smashed
1 teaspoon freshly grated ginger
1 scotch bonnet pepper, seeds removed
4 medium carrots, peeled and sliced into ½ inch rounds
2 russet potatoes, cubed
1 bunch fresh thyme leaves, tied with Butcher’s Twine
½ (13.66 ounce) can unsweetened coconut milk
1 bunch Scallion, plus more for garnish
Dash of Grace’s hot sauce
In a large bowl, season the chicken with curry powder, cumin, coriander, kosher salt, and black pepper.
Heat the 2 tablespoons oil in a large dutch oven or heavy-bottomed pot over medium heat and cook chicken turning occasionally to brown on all sides, about 10 minutes. Remove the chicken from the pot, and add the remaining oil to the pot. Stir in onions, garlic, ginger, scotch bonnet pepper, carrots, potatoes, and thyme. Season with salt and pepper. Cook until vegetables are tender, about 10 minutes; stirring occasionally. Add the chicken back to the pot and stir in the coconut milk, scallion, and enough water to cover the chicken, and simmer covered on low heat until the meat is tender, about 30 to 40 minutes.
Adjust curry seasonings to taste and add a dash of Grace’s hot sauce. Serve curry chicken with roti and basmati rice. Cook with soul. Eat with pleasure!