Curried Chicken

From Yankee Magazine — July 2010

Poultry Recipes

Preparation Time: 1.25 minutes

Start to Finish Time: 1.25 minutes

Yield: 4 servings

Jamaicans use this basic recipe to prepare a variety of dishes, including goat, mutton, oxtail, fish, even tofu. Hazel uses bone-in chicken and cuts the thighs diagonally, right through the bone, into four pieces, a more traditional preparation (be careful of bone splinters). Seasoning here is quite elastic; add more curry powder, garlic, or herbs as you prefer.

• 1 pounds boneless chicken thighs, each cut into 4 pieces
• 1 large yellow onion, thinly sliced
• 2-3 garlic cloves, crushed (about 1-1/2 tablespoons)
• 1/4 large red bell pepper, cut into 1-inch pieces
• 1/2 large ripe tomato, cut into 1-inch pieces
• 1 large scallion, cut into 2 to 3-inch pieces
• 2 sprigs fresh thyme
• 4 leaves fresh basil
• Dash cayenne pepper
• 1/2 teaspoon dried garlic, to taste
• 1/2 teaspoon Mrs. Dash seasoning, tomato-basil-garlic flavor
• 1/2 teaspoon salt or to taste
• 1-1/2 teaspoons curry powder
• 2 tablespoons olive oil
• 1 cup water

Place cut-up chicken into a large bowl. Add vegetables, spices, and seasonings; toss well to coat. Cover and refrigerate overnight. In a large, heavy frypan, heat oil on medium setting. Remove chicken from marinade and cook, stirring often, about 20 minutes. Add vegetables and water. Cover and cook until vegetables are cooked through, about 20 minutes.

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