Curry Chicken

Marinade Ingredients:

2 pounds boneless skinless chicken thighs

1.5 tablespoons jamaican curry seasoning

⅓ cup melted clarified butter (regular butter is okay)

1 tablespoon tomato paste

½ of a lime’s juice

2 teaspoons garlic, minced

1 teaspoon smoked paprika

½ teaspoon ground ginger

½ teaspoon ground coriander

1 teaspoon salt

¼ teaspoon pepper

Curry Ingredients:

1 ½ tablespoons extra virgin olive oil, SKW infused EVOO preferred

1 tablespoon jamican curry seasoning

10 sweet mini peppers

1 onion, diced

1 jalapeno, finely diced

½ teaspoon garlic, minced

Dash of allspice

1 cup chicken broth, low sodium

½ cup water

¾ cup coconut milk

2 tablespoons flour

Cayenne or habanero paste for heat, optional

Preparing the marinade:

1. Thoroughly rinse off chicken thighs and pat dry. Dice chicken thighs into bite sized pieces and place into a mixing bowl.

2. Into the bowl with the chicken, add in jamaican curry seasoning, butter, garlic, paprika, ginger, coriander, salt and pepper. Mix all the contents in the bowl together until well combined; Cover and refrigerate for two hours up to overnight until ready to cook.

Cooking the curry chicken:

1. Add EVOO into a dutch oven or pot. Heat on medium and coat the bottom of the pan. Once the oil is heated and pan is coated, add in curry. Mix well and continue cooking until curry begins to slightly brown.

2. Into the same pan, add in peppers, jalapeno, onion and garlic and cook for one minute. Add in all contents from the marinade and cook for an additional two minutes.  

3. Add in tomato paste, chicken broth, water and coconut milk. Cover and cook on medium heat for 30 minutes, stirring occasionally.

4. Remove lid and measure out 2 tablespoons of liquid from the pot and place into a small bowl. Into the same bowl, add in 2 tablespoons of flour, one tablespoon at a time, until well combined and a paste like substance is formed. 

5. Add paste into the pot with the chicken and stir until dissolved and completely mixed in. Cover and continue to cook for an additional 30 minutes, stirring occasionally. 

6. After 30 minutes, remove lid, stir and reduce the heat to medium- low. Continue cooking until sauce begins to thicken, about 20 minutes. Add in additional salt, pepper and lime juice to taste. If you like a little heat, add in cayenne or habanero paste in small increments until your desired heat level is reached. 

7. Serve hot over your favorite rice and enjoy! 

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