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Chicken Curry

Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Servings: 4
Author: Viella

Ingredients

  • 3 lb skinless chicken pieces
  • 1/2 bunch thyme removed from stalk
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tbsp granulated garlic
  • 1 tbsp turmeric
  • 1/4 tsp cumin
  • 1/4 tsp coriander
  • 1/4 tsp ground cloves
  • 1/4 tsp ground mustard
  • 1 tsp allspice
  • 1/2 cup vegetable oil
  • 1/2 cup flour
  • 2/3 large onion
  • 4 cloves garlic
  • 1 scotch bonnet pepper sliced and seeds removed - optional
  • 18 fl oz unsalted chicken stock warn
  • 10 fl oz water warm

Equipment & Utensils

  • Large bowl
  • Large deep fry pan with cover

Instructions

  • Place washed pieces of chicken in a large bowl.
  • Add thyme, salt, pepper, garlic, turmeric, cumin, coriander, cloves, mustard, allspice.
  • Toss ingredients until chicken pieces are completely coated in ingredients.
  • Brown chicken pieces - heat oil in fry pan on high until hot, then lower heat just a little and then carefully add chicken pieces.
  • Turn once brown on one side and then brown the other side, and then remove and set aside once brown. Do not overcrowd your pan, you will likely have to brown the chicken in two batches.
  • To the hot oil still in the fry pan, add flour in small batches to pan while continuously whisking until all of the flour and oil and remnants at the bottom of the pan are incorporated.
  • Add onions and garlic and continue to mix until onions and garlic are coated.
  • Carefully add chicken stock and then water while continuously whisking.
  • Once ingredients are incorporated and you have a sauce, add the browned chicken pieces.
  • Lower heat to a simmer, cover pan and cook until chicken begins to soften, but before the meat starts to fall from the bone - approx. 1 hour.

Notes

Substitute scotch bonnet pepper with your favorite chili pepper or 1 tsp of cayenne pepper.