Curry Chicken With Potato _ Caribbeanpot.com

What's up Chris at Caribbean pod dot com vibes it up in the kitchen as usual .

Always a pleasure to have you guys here with me .

We did this recipe back in 2009 decades ago .

We're gonna revive it .

We're gonna retool it and make it even more delicious curry chicken with potato .

Now , here's the thing about this one .

Usually when we add potato to curry chicken , it's to stretch it for a lot of people .

When you have just a couple pieces of chicken , you toss in some potato in there and this is the thing , you know , all moms , they are great at stretching food .

Everybody have to eat .

But today I'm using an entire chicken , your boy greedy like that .

But anyhow , the curry chicken with potato vibes it up .

You don't love this one .

Yeah .

Let's take a look at how to break down this chicken from making that curry chicken with potato .

If you , if you already know this and if you've seen the other videos I've done where I'm breaking down that whole chicken .

Obviously , you can just fast forward .

But for now I'm just gonna take the string off that it's tied with and I'll show you how to break that down .

A few things I wanted you guys to pay attention to .

Well , actually three things .

One , the chicken pieces were cut up relatively small that makes for good curry , too light and dark meat , which means and also bones in there .

I try to take out as much of the skin and the fat as I can .

Ladies and gentlemen , my Caribbean brothers and sisters , we are eating unhealthy .

It is time to get rid of that skin and fat as best as we can for too many years .

We kept saying that is about flavor and three .

Yes , I do wash my chicken .

I ain't trying to and splash and all kind of thing like that .

This is about lemon juice or vinegar or lime juice and water .

Keep it contained in your sink .

Now , I ain't telling you to go and do that .

This is what my forefathers did .

And to be honest with you , I'm gonna ask you guys this question if you are from the Caribbean .

How many times have you known anyone to get salmonella poisoning from being an idiot when you're washing your chicken ?

That said now it's time to season the chicken .

It's a very simple , simple seasoning popped with flavor .

We've got salt and it's quite a bit of salt because we are adding potatoes in the mix here .

As I said , the potatoes , I don't know if you guys can see they've been peeled , they've been cubed and that's about five medium potato and they're sitting there nice big pieces .

We've got salt in there and later we can adjust the salt .

Also , if you wanted to add ginger in here , you can add ginger .

I am not a huge fan of ginger in my curry .

I am not a fan of coconut milk in my curry .

So if you want to add those two things , you can certainly do that .

That's not for a man today .

It's about the salt black pepper and the key ingredient , Caribbean green seasoning .

This is my star .

And if you're new to Caribbean cooking Caribbean green seasoning , it's simply a puree or a blend .

And you want two tablespoons of that , of all the herbs like time , scallion , Spanish time , French time shadow Benny cilantro , all kind of ices in there along with garlic and seasoning peppers that I usually do in olive oil .

I pure it in olive oil and I keep it in my fridge .

It lasts for months .

And that is the key ingredient .

Those three things , the salt , black pepper and the green seasoning for now is all that we need and basically all you would do now is hit that a good mix .

If you wanted to marinate this overnight , you can certainly do that a couple of hours would suffice .

The other thing is when you're cooking curry , another great ingredient to add in there once it's cooking is a stick of cinnamon .

We are not going that route today .

Ladies and gentlemen , this is it and we are not marinating for two hours .

We're going right away because we have a video to film .

Speaking of video to film , if you notice a difference in the quality of the image , I had to switch out cameras and go back to the old camera .

We are not in four K at the moment .

Got a nice big white pot .

We need three tablespoons of olive oil .

Turn my heat down to a little bit because that is scorching hot .

I've got onion and I've got garlic .

We're gonna hit that to and I've got half of a scotch , brown and pepper .

I like it spicy if you don't like it spicy by all means , cut back on that .

And we've talked about this before .

You want to control some of the heat .

Don't use that white membrane and the seed , uh the seed and the white membrane surrounding the seed .

That's where most of that heat is gonna be .

You don't wanna burn this .

So this is why I turned my heat down to a little , turn the pan all over your stove because that pepper may jump back at you and the smell trying to get some dark edges on the garlic and the onion .

The goal is not to burn it .

So at this point , we're gonna go in with another tablespoon of that Caribbean Green seasoning that day is gonna bless this pot .

I'm telling you , man , that's just the blessings inside that pot there .

We're gonna hit that a 32nd little scissors and it's time to introduce the style of this program .

So curry powder , one , two heaping tablespoons of that curry powder , give that a mix heat still on low .

Ladies and gentlemen .

And if you're wondering that is my own blend of curry powder , flex and do your own thing .

There's some lovely options available from the Caribbean .

Try to get something on a dress with a blend .

We're gonna cook that on low .

Now , we want to bloom the spices which makes up that curry powder so low and slow .

Do your thing .

Yeah , it will darken up , it will clump .

The kitchen will have that lovely aroma of all those spices .

It's been about four minutes .

We've allowed that to bloom there .

Crank up the heat now to high .

It will go darker .

As I said , we ain't trying to blend the curry either .

So pay attention to that .

We're gonna go in with water and we're gonna bring that up to a boil and this is this sort of slurry we're cooking all the rawness of the curry at this point .

Here is where we're gonna go in with that Jira roasted cumin powder and a masala .

Check your local westin stores for that with all kind of happening in the pot there .

We just want to give that a stir .

And you see , that's sort of separation that we're getting there .

That is exactly what we're looking for .

Basically , we are looking for the oil to start showing up that we started off with .

That is an indicator .

But at this time for the chicken to make an appearance in the pot a couple more minutes , uh maybe about 10 minutes .

It is now time to start adding the chicken to the pot .

We just dump all of that in there and we're gonna stir this coat .

The pieces of chicken make them all nice and happy and cozy with that curry beef that we started it off with there .

My heat is still high .

If you're wondering , I'm trying to bring this up to a boil , the chicken will sprout its own natural juices at this point .

Greatly welcome of your pocket if you need to .

And I know the lovely color we're getting on that chicken already there .

I'm gonna turn my heat down to medium .

I'm gonna put the lid on it and in the same bowl where we marinate , take that chicken in or we season that chicken in there .

You want to put about five cups of water , switch it around because you want to collect any of the remaining marinade .

It's been about five minutes and you can see all that liquid I was talking about that came up .

So back up on high , we want to burn off that liquid and then burning off that liquid .

We will concentrate the flavors of that curry .

So it will take about another minute or so and then it's time to add the potato to the festivities .

But let's look at that nice it happening there .

And now all I want to tie it up .

Shall we go in a wrong direction there , Chris , wrong direction .

Don't forget to hit that .

The script .

Well , a stir have a scrape but you cannot scrap any bottom as well .

And this is why today I'm using a wooden spoon for a wooden spoon .

So many people were complaining he went out and bought no , I cut down a whole freaking tree just to make this .

That's the fight all the on the environment lambasting me for using a small spoon , time for the potato to make an entrance .

Now let me talk about ginger and we talk about cinnamon .

Another great condition in here would be a bay again .

I'm not putting that because I'm trying to keep it as close as possible to my my recipe .

We're gonna hit that a stir and remember that five cups of water .

I asked you guys to reserve .

We'll be needing it at this point here .

And you notice how my wife spoke about earlier there about stretching the dish .

Notice how big this pot of is the things Caribbean mothers do and aunties and uncles and everybody else .

I ain't trying to say Well , let's just say Caribbean people , we love to cook , we love to eat and we know how to stretch food .

We really do .

We're good at it .

So in goes that water , we've got to bring that up to a boil and then we're gonna reduce the heat to a rolling boil .

We're gonna hit that skirt and we still want to make sure everything is kissed with that lovely curry goodness .

Here is where you would go in with that ginger , that bay leaf , that cinnamon stick if you wanted .

But I'm keeping it real as it is .

We're gonna bring that up to a boil .

The lid is gonna go slightly ajar and then we're gonna allow it to go in the rolling boil until everything is nice and tender and falling apart .

While the potato that is , it's been going out for about 22 0 minutes .

The water has reduced considerably , which is fine .

That is what we're trying to do .

So now what we're gonna do uh in my case here , I'm gonna toss in boom bam that there is a habanero pepper .

I'm not gonna break it .

I like heat people .

The rest of the people in the house don't like it too spicy .

I like it really spicy .

So when I'm eating , I'm gonna break that open .

Boom Bam .

Caribbean sunshine .

I now taste it for salt at this point and here's where we're gonna personalize things .

We're gonna start crushing the potato .

You notice how I pow , pow , pow .

We're just gonna move that around and the more we move it around those potatoes are nice and tender .

Now it's gonna start falling apart and thickening up the gravy for us .

Keep in mind , ladies and gentlemen , as this cools down , it will thicken further .

So be mindful of that .

If you're looking for a lot of gravy , um be careful and be mindful of that fact that it's gonna cool down and get thicker .

We're just gonna give this another five minutes , taste it for salt , adjust it accordingly and we're gonna customize the thickness of the gravy to your own liking .

Let's go in for that tight little auction is just be a nice look at that boy .

You know , here's the thing before we jump to the other scene .

Yes , you will see people use meaty seeds .

You will see people use curry leaves in my experience .

I haven't seen a noticeable difference when I use those things and making my curry .

So you will not see it in here .

The differences .

I see as I said earlier as I mentioned earlier is by adding that bay that ginger .

And um see now the cinnamon stick , those things will influence the overall flavor of the curry .

Not so much that meaty C and that curry leaves and are ready to fight about that to I can argue from no one .

No , no , no .

My salt is perfect .

My consistency of my gravy is to my liking .

It may look a little bit runny , but as I mentioned earlier that will thicken up .

The last thing I like doing if I had shadow be I would go in with do not currently have Shadow Benny .

So I like a nice big whack of cilantro in there .

Sub soldiers .

Listen , if you enjoy this recipe , I'd really appreciate it .

If you hit , subscribe and click that bell notification thing .

If you've made the recipe , take a picture and send it to me email address down here .

I mean you trying to tell people the email address them but will take the address and do all kind of things with it and tag me on Instagram at Caribbean Pit .

I really appreciate you guys and thanks for being in my kitchen with me today .

I , I give that a mix .

Cris Caribbean pot dot com .

Curry chicken with potato .

You're gonna love this one man .

Always a pleasure having you guys here in the kitchen with me .

Do give this one a try .

Have some nice hot steamy rice or some roti ready and enjoy all yourself for this one .

Always a pleasure .

Yeah , always a pleasure .