Grenadian Chicken Curry is a traditional Grenadian (from the Island of Grenada) recipe for a classic curry of marinated chicken and potatoes in a spiced onion and seasoning pepper base. The full recipe is presented here and I hope you enjoy this classic Grenadian version of: Grenadian Chicken Curry.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
1.75kg chicken legs and thighs
juice of 3 limes
For the Marinade:
1 tsp sea salt
1 tbsp curry powder, preferably West Indian
1 tsp ground turmeric
1 tsp ground cloves
5 garlic cloves, peeled and sliced
2 large onions, coarsely chopped
1 tbsp vinegar or lime juice
freshly-ground Black pepper, to taste
3 seasoning peppers chopped
3 tablespoons Green Seasoning
2 celery sticks (including leaves), chopped
1 tbsp garam masala
For the Curry:
1 tsp oil
1 tsp ground turmeric
1kg white potatoes, peeled and diced
500ml water
Method:
Cut the chicken pieces in two and rub with the lime juice. Set in a bowl for 10 minutes then wash with water and set aside to dry.
Transfer the chicken pieces to a large bowl then scatter over the salt, curry powder, cloves, garlic, onion, vinegar, black pepper, turmeric, seasoning peppers, green seasoning, celery and garam masala. Mix well then rub the spices and vegetables into the chicken. Cover the bowl and set aside to marinate in the refrigerator over night.
Place a large pot over medium heat and when hot add in the oil and turmeric. Layer the chicken pieces and their marinade in the pot, reduce the heat, cover with a lid and allow to steam for 15 minutes. Stir occasionally to ensure the base does not burn.
At this point add in the potatoes and water. Increase the heat to a brisk simmer, cover the pan and continue cooking for about 25 to 30 minutes until the chicken is tender and cooked through.
If required, remove the lid and continue cooking until the liquid is reduced and the chicken and potatoes are fully tender.
Click on the image, above to submit to Pinterest.