CURRY CHICKEN RECIPE || TERRI-ANN’S KITCHEN

Wash and clean 2 kilograms of chicken wings with lemon and vinegar.

Season chicken wings with 1 teaspoon sea salt, 1/2 teaspoon black pepper, 1 broad leaf thyme, 1 tablespoon green seasoning, 1/4 medium onion, 2 garlic cloves, and 1/4 teaspoon turmeric powder. Mix well using gloves.

Let the seasoned chicken wings marinate for 4-5 minutes.

In a cup, mix 1.5 tablespoons Baron's curry powder with 2 cups of water and stir until well combined.

Heat 2 tablespoons of vegetable oil in a pot over medium heat for about 1 minute.

Add the curry powder and water mixture to the pot and stir for 1-2 minutes to cook the curry powder.

Add the marinated chicken wings to the pot and mix well to coat them in the curry.

Reduce heat to low, cover the pot, and cook for 45 minutes without adding any extra liquid.

After 20 minutes, add the scotch bonnet pepper to the pot.

After 40 minutes, stir the chicken and add 2 small chopped potatoes and 1 small chopped carrot. Mix well.

Cook for an additional 10 minutes until the potatoes are soft and the chicken is cooked through.

Garnish with parsley before serving.

Equipment Needed

Allergens