How To Cook Curry Chicken.

Hey guys , Chris curry and pot dot Come with another wicked recipe for you guys to deal with making curry chicken .

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All the latest videos sent directly to you to deal with making curry chicken Caribbean style and it's not chicken curry curry chicken .

Let's be clear over here .

I have my sort of curry paste cooking away wicked smell throughout the house over here .

I have the chicken all seasoned .

It's been marinating for a couple hours , so we're good to go .

So up next , I'm gonna go through the ingredients with you guys and then we're gonna get to the actual cooking process .

Let's see if we can quickly run through the ingredients for making this Caribbean style curry chicken .

This is gonna be different than the curry from the away the curry chicken out in Asia .

So first up over here , I have £4 of chicken legs with thighs .

I washed , um , well , I cut up into pieces , took off the most of the skin and the fat that I can , that I could .

And , um , I washed it out with some vinegar and water .

If you don't have vinegar , you can use some lime juice or lemon juice and then I drained it dry .

So that's all set and ready to be marinated over here is where all that flavor is gonna come from up front .

I have here about three quarter teaspoon of salt .

You may need to adjust the salt later on in the cooking process .

But again , you can tailor or , or , or modify this dish to your own like in three cloves of garlic .

I've got here a tablespoon and a half of a Madras style curry .

However , as I've said before and I will keep saying , I love the Caribbean style blend of curry powder .

So this is what I'm using .

It's I believe it's a cheap brand from Trinidad and Tobago over here .

Something that may not be too familiar with some of you this year is , it's a combination of uh cumin and , and coriander and a whole bunch of different things in there .

It's a very smoky , very dark , a unique flavor altogether .

And I have here about half a teaspoon of that .

It's something that's totally optional as far as this recipe goes .

But trust me , it will add another dimension of flavor to this curry chicken dish .

If you have the prepared green seasoning that we use in the Caribbean , you can leave out the following three items here .

I have some Shadow Benny .

It's kind of scraggly .

It's kind of wilted .

But hey , it's early spring .

There's none fresh here for me .

So I got to use what I got .

So I got maybe about three or four stems of that two scallions , green onions , spring onions , whatever you wanna call it , there's two of them there and I've got some fresh thyme , maybe about five springs of time .

So the three things I just mentioned that if you have the prepared green seasoning , you don't need those three .

Just use a tablespoon of that prepared green seasoning .

One ripe tomato caribbean , sunshine heat flavor .

E everything comes from this baby here .

I'm gonna use about half of this .

I like my curry chicken rather spicy .

An onion small .

I'm gonna divide it .

Half is gonna go into the marinating of the chicken and half is gonna go into the first step in cooking the curry chicken , some vegetable oil .

I'm gonna use about 1.5 to 2 tablespoons of that vegetable oil .

We will also need about a cup and anywhere from a cup to a cup and a half of water .

If I forget if I forgot anything during this little intro here as far as ingredients go , I will mention it to you as we go along and looking at it , I can tell I already forgot something we're gonna need um , about a tablespoon or so of ketchup .

Now for seasoning the chicken , so it will marinate because we gotta marinate this for at least one hour , couple hours would be perfect .

In , goes the salt first .

It may look like a lot of salt .

But trust me , it technically isn't in goes that masala a squirt of ketchup .

You're probably watching this and thinking , hey , that's probably the same , pretty similar to the way I season the chicken for the stewed chicken that I made .

And you're quite correct .

Um , it is pretty much the same sort of seasoning for marinating except in this case , we added that a masala and I have everything else all chopped up here except for the time .

I'm just gonna break that up a bit of my hand and let's dump it in there .

The stems and everything is quite cool in goes the scallion , the shadow Benny , the hot pepper , half of that onion and the tomato and all I'm gonna do now .

And this is totally optional too for you guys .

You can hit him some black pepper if you want here .

So all I'm gonna do now is get a spoon .

Well , I'm gonna use my hands , I'm gonna use my hands , but you can use a spoon because I mean to say you're dealing with hot peppers and everything else here .

You're gonna give this a good once over cause you want all those flavors to marry together .

All those things to connect with each piece of meat .

Let them be friendly with each other .

Just think about it all these oh And it's gonna smell wicked to the smell of all these herbs and everything else .

I'm just gonna go ahead , mix this up some more .

Give it the black pepper and then we're gonna allow it to marinate for at least one hour .

Don't look now .

But I got my dutchy pot here .

I got my pot and a high heat .

Nice and hot now .

So what we're gonna do is to add that vegetable oil to it .

And then since the pot is hot , that oil , it's gonna be at the right temperature for me to add the other half of that onion .

Get them all in there as well as the garlic just gonna give that a quick stir .

Now , I have my heat on high .

So what I'm gonna do is cause I want this to sweat down and release all those flavors of the garlic and the onion without burning it .

So I'm gonna re reduce the heat down to like a medium heat or so give that a quick stir .

You're gonna get that rich scent of that cooked fried garlic going on here .

We're making the base for this curry at this point .

Now , here's the thing , the way I'm about to curry .

This chicken is gonna be different than the way your mom , your grandma , your auntie , your uncle , your nene , whoever used to do it .

But trust me , it is gonna be just as delicious or dare I say even better .

Shut up than there's .

It's been about three minutes .

So I'm gonna to cook in this onion garlic on lou I'm just gonna turn up the heat a little bit more .

Give that one more stir a quick stir and then I'm gonna add the curry powder .

Yes .

You see me add that curry powder directly to the pot here .

Give that a quick stir because you wanna sort of patch it or , or toast it on the bottom of the pot here to release all those flavors of that mixed curry powder .

Your house is gonna be smelling beautiful at this point .

That curry , the garlic , the onion oh Smelling nice .

It's nice and toasted now .

So all I'm gonna do is to add some water to the pot and this is gonna be about quarter cup of water .

I'm adding to the past here .

I have my heat set in medium heat and you're gonna notice we're gonna form a sort of a thick slurry on the bottom .

This is exactly what we're doing .

We're creating a piece .

Now we wanna cook this .

So I'm gonna turn it down to low cause I want this curry to cook for about 34 minutes .

So you don't get that sort of raw curry taste when the dish is all done .

So I'm gonna let this cook now on a very low heat for about 34 minutes and it's gonna , until it all dries up .

All that liquid .

Basically , the curry liquid here has been cooking now for about four minutes or so .

It's nice and thick .

The bottom of my Dutchy pan here is coated r all the way through with that curry um paste that we created .

I just turned my heat up because we're gonna be adding the seasoned chicken to this at this 0.1 more stir .

But I want to pop nice and hot when , as the chicken goes in there .

So in goes the pieces of chicken with the marinated everything .

Now you'll notice I didn't use a lot of oil .

A lot of curry dishes , curry chicken and stuff like that .

They tend to use a lot of oil in cooking , but I'm trying to cut back on all that stuff .

So all I'm doing is coating each piece of chicken with that lovely curry base we created and I'm just gonna continue doing that until just about everything is in there .

Just gonna strip all that down , can leave back some of the marina in the bowl .

Here , we are gonna be using that in a second .

I'm gonna show you guys what we'll be doing .

So , all I'm doing is pretty much stirring this because I want to pick up all that curry flavor , all that curry goodness on the bottom of the pot .

Listen to that sound .

So all I'm gonna do here now guys , I'm gonna put the lid on this and I'm gonna turn my heat down to medium and allow that to do its thing .

What's gonna happen is it's gonna release its own liquids and that's exactly what we're looking for because we need to cook this for about 15 minutes in its own juices .

It's been about sink six minutes since we added that chicken .

I just wanna give you guys a peek and to show you what I meant about releasing its own juices .

As you can see on the bottom here , maybe I should take some out notice all those juices that was released by the chicken itself .

So what I've been doing is every three or four minutes .

I've been giving it a good stir .

I want this to cook for 15 minutes .

Uh , like I said earlier before we do anything else .

One more thing I wanted to mention to you guys in the same bowl that we marinated the chicken in .

I put a cup and a quarter of water in there .

We're gonna be using that .

No , I put it in that bowl because I wanna pick up any sort of marinade or herbs or seasonings or anything that was left back in the bowl because we really want to get all the flavors from everything that we're using , I'm just gonna put the lid back on here and let that cook until it's 15 minutes .

15 minutes .

It's been 15 minutes now , since we chunk chicken in here .

So , what I'm gonna do is give it another stir .

There's still quite a bit of liquid here .

So what do we need to do ?

Because we want that rich curry flavor to infuse this chicken .

So we're gonna burn off all that water , all that liquid and force those flavors into the chicken .

So I , I just turn up my heat to high .

Now this is gonna start bubbling rapidly and like I said , all we're doing , we're gonna add some color to this and we're gonna infuse that chicken with this curry .

It took about five minutes , but most of that liquid is now gone .

What you see on the bottom here ?

Actually , what I'm gonna show you guys right now is remember that time that I put in there with a spring and everything now is when I'm gonna fish that out , get rid of that .

But most of that liquid is gone .

What you see on the bottom here is a thick sort of slurry kind of niceness going on .

So what we gonna do now , we're gonna add that liquid that we added to the , the bowl that rem marinated the chicken .

Give that a good stir .

My pot is still on high heat .

I'm gonna give that a good stir .

Try and scrape the bottom of the pot a bit because you want to pick up all those flavors on the cooking network .

They usually say we're deglazing the pan .

So I just deglaze the pan there with that liquid .

I'm gonna bring that up to a boil and then we're gonna keep it at a rolling boil with the lid halfway on like this .

The reason for that is we want to burn off that liquid .

Create a nice thick gravy to go with .

I'm boiling some rice .

So I need the gravy for my rice .

I'm gonna let this go .

Now , once it comes up to a boil , I'm gonna let it go for another 10 minutes and then it should be perfectly cooked .

The curry chicken is done .

I'm just gonna turn up my stove here .

The gravy is nice and thick to the consistency I want , I tasted it for salt .

So remember do a couple of things for me , taste for salt .

Add some more if you need to and also check to see if the consistency of it as far as the gravy goes is what you like .

I need mine a little bit runny and a little bit .

Well , it's fairly thick as you can see some beautiful pieces of chicken .

You can see some of that marinade still on there like the , the scallions as well as the shadow Benny .

Little pieces of it .

It's still in there .

It's a nice thick , lovely curry sauce as well .

You're gonna love this Shaba .

And by the way , if you guys are wondering why I have been bawling out Shaba all a while , Mr The lover man himself .

What I did was yesterday I was chatting with my sister and she , I mentioned she was playing some Shaba ranks for my niece to listen to .

I guess that's probably considered old school now .

So I had it stuck in my head .

I do apologize for blurting that out every so often .

Caribbean pod dot com .

Thanks again guys for joining me in the kitchen .

As usual , I'm liking myself because I'm gonna have me a nice dose of curry chicken with some rice .

I've got some avocado .

Let me show you guys .

I've got my avocado already ripe .

I'm good to go .

I've got some sliced cucumbers .

All that's missing to make this .

The perfect meal for me is some Water Crest .

Maybe I'll hit the grocery store and get some Water Crest , but this is good to go .

Give it a try .

You guys are gonna like it .

I use dark meat because I like the flavor from dark meat .

But if you wanna mix it up and use white and dark meat , you do your thing at carbon pod dot com .

Don't forget to tell your friends about the channel and do give this recipe a try