“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
- 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
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.