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Mike Sheldon asked for this Curry Chicken recipe from the December 12th post. It comes from the above book and is a simple West Indian version of the dish NOT a traditional East Indian version in which the spices would be individually mixed depending on the style/region of is origin.

Curry Chicken
6 pounds chicken, parts or 2 chix, cut in pieces
1 lime, juiced and grated rind
1/2 cup vegetable oil
2 tablespoons butter
1 large onion, about 2 cups chopped
4 garlic cloves, minced
4 tablespoons curry powder
2 plum tomatoes chopped or 1/3 cup tomato sauce
1 whole scotch bonnet pepper, plus 2-4 slices (depending on spiciness)
if no peppers available use a hot sauce made with same chilis
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
4 cups water or chicken stock.
Rinse the chicken, pat dry and place in large bowl coating with lime juice and zest.
In a large skillet, heat 1/4 cup oil and 1 tablespoon butter. Pat dry the chicken again and brown the chicken 3-4 minutes per side in batches if necessary, adding more oil as needed. Remove the chicken to a platter.
Discard all but 2 T. fat and add remaining butter. Reduce heat to medium and add onions and garlic to the skillet. Cook a couple minutes, stirring and scraping, careful not to burn the garlic. Add the curry powder and cook a couple more minutes.
Add the tomatoes, pepper and pepper slices, salt. pepper and water. Mix until well blended. Return the chicken to the pan. Bring to a boil, reduce the heat to simmer. Partially cover and cook 40-45 minutes until chicken is completely tender. Serve with rice.
  • Heidi Shuler March 30, 2011 at 5:37 pm

    Dear Lucinda,

    You have become my best friend and don’t even know it. I am a busy mom of 4 young kids (boys that are 9 and 7, a girl that will be 5 in a week and a 3-month old baby boy.) So you know that I am cuh-razy busy! So I am often left wondering what I’ll fix for dinner that will fit into our budget and that will be nutritious and delicious.
    You have never failed me yet. I have tried several of your recipes and they have all been a hit. My kids and husband have all requested repeats of specific meals and for that I’m thankful.
    Your contagious personality really is my only adult conversation time most days until my husband gets home, and for that I thank you. Your candor and smile have helped me a lot these past few months that I’m up at all hours with my baby.
    I have to also tell you that I really appreciate the little hidden lessons in your show, the explanations of what chipotle really is, for example. I never knew it was just simply roasted peppers. Duh! But until someone tells you it doesn’t register in the brain, you know?
    So thank you for your show and your lessons and the mentoring you give all us moms in America. You are appreciated more than you know.
    Heidi Shuler

  • Elizabeth December 12, 2011 at 1:20 am

    We just tried the chicken curry and it was outstanding! I have tried alot of your recipes and find them easy to make, and delicious. Thank you so much for your wonderful, enlightening show. Keep up the good work, you are a pleasure to watch, we all enjoy your show so much.

  • Garry September 22, 2013 at 11:14 pm

    Hi Lucinda, I recently got your book here in Australia. A lot of the recipes call for curry powder (like this one) but I can’t seem to find what your definition of curry powder is. I’m sure I’ve missed it in the book somewhere .. but would very much appreciate if you could clarify if this is a purchased curry powder or one that can be made. Much thanks for a great book!

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