Dad’s Curried Chicken

Ingredients for Dad’s Curried Chicken

• 1 (4-pound) chicken, cut into 8 pieces, skin removed

• 1 cucharada de jugo de lima recién exprimido

• 2 tablespoons Green Seasoning

• 1 cucharadita de sal gruesa

• 1 Scotch bonnet pepper or other hot red chilli pepper, finely chopped

• 2 dientes de ajo, triturados

• 60ml Trinidad Curry Powder

• 2 cucharadas de aceite de canola

• 1 cebolla mediana, picada

• 240ml chicken stock or water

• Roti or white rice, for serving

Place the chicken pieces in a bowl and toss with the lime juice. Drain, rinse the chicken with cold water, and drain again. Remove the chicken from the bowl and pat dry with paper towels.

Place the chicken in another bowl with the Green Seasoning, salt, chilli pepper, and garlic. Toss well to coat and refrigerate for at least 30 minutes but ideally overnight.

Combine the curry powder with just enough water to form a thick paste. Heat the oil in a heavy-bottomed pot. Add the curry paste and onion. Cook, stirring constantly, for 1 to 2 minutes over medium-low heat—do not allow the curry to scorch. Add the chicken pieces and stir well to coat. Add the stock or water, cover, and simmer for 30 to 40 minutes, or until the chicken is tender.

Remove the lid and simmer for 5 minutes more over medium-high heat, until the sauce reduces by one-third. Serve with roti or white rice.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.