Bahamian Curry Chicken

This island dish is a staple in almost every Bahamian home, while everyone makes it a little differently, this is an example of how it is made.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Start by adding the chicken to a large bowl. Add all the marinade ingredients and set aside for 30 minutes to overnight.

Step 2

In a large Cast Iron Pan or Pot over medium heat, using the canola oil, saute the onion and garlic. Cook until the onion becomes translucent. Stir constantly to ensure that the onion and garlic do not burn. Add the curry powder thyme and ¼ of the scoth bonnet(goat pepper) and stir letting the spices toast.

Step 3

If the oil has disappated add another tablespoon. Add the chicken and let them sear well. Make sure to stir the pot often to keep the onions from burning.

Step 4

After the chicken is seared, add the tomato paste, making sure to stir well so that the onions and the chicken are well coated. Cook for 2 minutes

Step 5

Add the chicken stock, Just enough to cover the chicken. Add the carrots and potatoes and bring to a boil. Once the liquid has come to a boil, lower the heat and bring the liquid to a simmer. Allow to cook for about 20-30 minutes or until the chicken is done and the potatoes and carrots are to your desired softness.

Step 6

Season your curry chicken with salt and pepper, making sure to taste as you go so that you do not add to much. If you feel like your dish could be spicier (like I always do) add some more of the scotch bonnet. Now Enjoy!

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