Spicy Grilled Chicken and Potato Curry! Yes!
First things first, I sincerely apologize for the hiatus, i have been very busy and absolutely swamped with “other” things. I had to repent this week cos there’s no way I’m going into 2018 way too withdrawn from blogging, ko le werk. So, here I am, back to my one true love, Sisi Jemimah.
So, Spicy Grilled Chicken and Potato Curry! I had a hard time trying to figure out a suitable name for this recipe as it’s not the Asian inspired Curry recipe. It’s kinda like a gravy style chicken recipe but it falls short cos I decided to grill the chicken rather than boil it. It’s not entirely curry cos compared with my Chicken Curry recipe, the method is far different and I used very minimal amount of Curry. Anyway, the elders voted and Grilled Chicken and Potato Curry it is!
Now, this recipe can be replicated with Yam instead of Potatoes, you can also use Turkey instead of Chicken. You may also choose to boil your chicken rather than grill. I would just have boiled my chicken if i had used “Hard chicken” but cos soft chicken is quite bland, I had to find a way to introduce more flavor to the recipe. You can use just about any vegetable you like for this recipe, I wanted mine with just bell peppers and carrots.
This recipe can be enjoyed on its own or paired with boiled rice, Pasta, Couscous, Bulgur or any other solid of your choosing.
4-5 Whole Potatoes (Irish)
Chicken ( As much as you like)
2-3 Cups Rich Chicken Stock
3 Coloured Bell Peppers
1-2 Scotch Bonnet Peppers
2 Big Carrots
1 Teaspoon Ginger Paste
1 Teaspoon Garlic Paste
2 Tablespoons Corn flour or Cornstarch
To Season The Chicken (5 Chicken Thighs/ Drumstick:
1 Teaspoon Garlic Powder
1 Teaspon Ginger Powder
Tablespoon Curry Powder
1 Teaspoon Thyme
2 Knorr Chicken Cubes
1/2 Teaspoon Cumin Powder
Chop the Potatoes, Peppers and Carrots into smaller sizes, set aside…
Clean the chicken then combine the ingredients for the seasoning the chicken. Season the Chicken with the seasoning, then leave to marinate for at least an hour, overnight preferably.
When the chicken is seasoned, toss in the oven then grill for 40 minutes at 180 degrees.
When the Chicken is well grilled, chop into smaller sizes then set aside..
Pour the Chicken stock into a a pan on medium heat. When the stock begins to boil, add the chopped potatoes. Cook until the potatoes are half cooked. Set aside..
Now, place another pan on medium heat, when it heats up, add the coconut oil. When the oil heats up, add the chopped onions, fry for a minute. Then add the Ginger and Garlic Paste, fry for another minute..
Then add the chopped Peppers, Carrots and Scotch Bonnet. Turn the heat down to low, then fry for 7-8 minutes or until they soften up a bit..
You may choose to season your veggies if your chicken stock isn’t rich enough or not as seasoned as you’d like. Mine didn’t need any more seasoning, my home made chicken broth is usually very welled seasoned.
Now, add the fried veggies into the Potato broth..
Combine then leave to cook for 2 minutes
Then, add the chopped Chicken, combine then leave to cook for a another 2-3 minutes and it’s done!
Now, I don’t like my Curry with too much sauce/broth so I didn’t need to thicken it up. I wanted to eat it on its own rather than pair with rice, the inclusion of rice in the photo is just for food styling reasons.
If you’d prefer yours with more sauce, simply add 1-2 tablespoons of cornflour into 1/2 a cup of water. Mix thoroughly then add as much as desired into your curry, this will thicken up the broth considerably.
Try not to add too much salt or seasoning to your broth, remember the Chicken Stock already contains salt and seasoning.
So, will you be replicating this easy Spicy Grilled Chicken and Potato Curry recipe? If you do,please remember to leave us a feedback, it’s always a pleasure reading form you. See you in my next recipe!