CURRY CHICKEN with CARROTS, POTATOES and CHICK PEAS
Mention the word Curry and some individuals immediately conjure up visions of India and Pakistan, now referred to South Asia.
Little do they know that the word “curry” does not exist in these cultures, but is a combination of selected spices that mesh to become a curry.
After a very curry-painful experience, I have developed a line of Curry Blends that are enjoyed across all cultures:
Mr. Goudas Curry (Premium Blend), Mr. Goudas Tri-ni-dad Style Curry, Mr. Goudas Jamaican Curry Style and Madras Curry.
Read the book, The Curry Story, and you will gain some insight into this topic.
At a quick glance, you may determine certain cultural preferences.
Let us prepare and enjoy a delicious Curry Chicken, with Carrots, Potatoes and Chick Peas served on a bed of rice.
You will need the following:
4 Chicken Legs/Thighs,
1 can Mr. Goudas Chick Peas,
2 Carrots, 3 Potatoes,
2 or 3 tbsp. Mr. Goudas Tri-ni-dad or Jamaican Curry,
2 tbsp. Mr. Goudas Trinidad Hot Sauce,
2 pegs of Garlic,
1 sprig of Thyme,
1 Green Onion/Chive/Escallion,
Salt, Black Pepper, Vegetable, Corn Oil or Olive Oil.
We suggest Chicken Legs/Thighs, however, should you have some Chicken Necks, Backs or any part of the Chicken is excellent for curry.
Wash Chicken Legs/Thighs.
You may remove the skin and excess fat if you so choose.
Cut into portions - legs, thighs, backs (if attached).
Place in marinating bowl.
Add Curry Powder, chopped Onion, Garlic, Green Onion, ½ tsp. Salt and Black Pepper.
Cover bowl and give it a good shaking to mix up the seasonings.
Let sit overnight or a couple of hours before cooking.
Heat ¼ cup of Oil in large frying pan, dutch pot or iron pot on medium heat.
Carefully pour the chicken and seasonings into heated oil and fry, stirring occasionally for about 5 minutes.
Pour 1 cup of water.
Cover pot and bring to slow boil, stirring occasionally to combine ingredients.
Reduce heat to medium low for approximately 30 minutes.
Pour Chick Peas and Pigeon Peas into a colander and rinse.
Prepare Carrots and Potatoes.
Wash, peel and cut into 1 inch pieces.
Add Pigeon Peas, Carrots, Potatoes, Salt, Black Pepper and Hot Sauce simmering Curry Chicken.
Add a bit more water if necessary.
Continue cooking for an additional 30 minutes, stirring occasionally.
Serve on a bed of Mr. Goudas Rice, of course!