This dish is simply mouth watering, the smells itself will drive you insane. Its one of my favourite dishes and I'm always longing for more...
Ingredients:
1kg chicken, chopped into medium pieces
4-5 sprigs of fresh thyme
8-10 pimento seeds (All spice)
2 scotch bonnet peppers, chopped finely
3 tbps of mild curry powder
1 tbps of ginger/garlic paste
4 large tomatoes, chopped
2 large onions, chopped
4 tbsps butter
Method:
1. Marinate the chicken with salt, ginger garlic paste, curry powder, scotch bonnet and thyme. Leave for minimum 30 minutes to marinate.
2. In a deep pan heat the butter, add onions and tomatoes. Cook till a the onions and tomatoes dissolve into a thick gravy. Add more butter if needed.
3. Add marinated chicken and mix till chicken is well coated with the gravy. Add water till chicken is covered, just above.
4. Cook on slow fire for 90 minutes or until the gravy has thickened.
5. Serve hot with bread or pitta.
Tips:
Steve used SUN TROPICAL mild curry powder.
Potatoes can be added to the gravy.
Make sure you wash your hand after chopping the scotch bonnet.
Ingredients:
1kg chicken, chopped into medium pieces
4-5 sprigs of fresh thyme
8-10 pimento seeds (All spice)
2 scotch bonnet peppers, chopped finely
3 tbps of mild curry powder
1 tbps of ginger/garlic paste
4 large tomatoes, chopped
2 large onions, chopped
4 tbsps butter
Method:
1. Marinate the chicken with salt, ginger garlic paste, curry powder, scotch bonnet and thyme. Leave for minimum 30 minutes to marinate.
2. In a deep pan heat the butter, add onions and tomatoes. Cook till a the onions and tomatoes dissolve into a thick gravy. Add more butter if needed.
3. Add marinated chicken and mix till chicken is well coated with the gravy. Add water till chicken is covered, just above.
4. Cook on slow fire for 90 minutes or until the gravy has thickened.
5. Serve hot with bread or pitta.
Tips:
Steve used SUN TROPICAL mild curry powder.
Potatoes can be added to the gravy.
Make sure you wash your hand after chopping the scotch bonnet.
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