“Tonight’s Dinner” – saying that makes me smile, as I pretend to be my own haughty waiter, about to read me the special at a fancy restaurant.

But I digress, Tonight’s Dinner is my take, on a classic Curry Chicken Stew. I no longer buy curry chicken at take-out places because this is my all-time favourite way to have it. The way I make it: thick, hearty, spicy: curry chicken stew.

Curry Chicken Stew Recipe

The Ingredients

• 2 lb (1 kg) boneless chicken (bone-in is just as good)
• 1/4 cup vegetable oil
• 2 cups water
• 2 teaspoon grated ginger
• 2 onions, chopped2 clove garlic, chopped
• 1 medium-sized carrot, chopped
• 1 sweet pepper
• 1 scotch bonnet pepper (deseeded)
• salt and black pepper
• 2 tablespoon powdered chicken seasoning
• 2 tablespoon paprika
• 4 tablespoon Jamaican curry powder
• 1/2 lb. cooked broad beans or 1 can of broad beans

The Method

Wash and season chicken with all powdered seasoning, garlic, onion and scotch bonnet pepper. Indian curry powder is a great substitute or can be mixed with the Jamaican Curry Powder. Reserve 1 teaspoon of grated ginger, 2 teaspoons of Jamaican curry powder and 1 chopped clove of garlic. Optional – Let marinate for at least 2 hours.

Heat vegetable oil in a skillet over medium-high heat; cook and stir garlic, ginger, and curry powder, until garlic is golden, about 2 minutes. Stir in chicken and cook until chicken is lightly browned, about 3-5 minutes.

Add 2 cups of water and broad beans, bring to a boil, then lower the heat slightly and simmer for 10 minutes, adding more water if necessary.

Reduce the sauce to a thick gravy by increasing the heat, and then add the carrot and sweet pepper. Mix together, lower the heat further and simmer for 5-10 minutes or until the water evaporates leaving a thick gravy. Add a teaspoon of corn starch if the sauce does not thicken sufficiently after 10 minutes. Serve with white rice. Enough for 4 servings.

Filed under: My Life