I’m all about flavorful spices and this Curry Chicken is all about a blend of unique spices from (Jamaica, Guyana, Trinidad, and Tobago), yellow, brown, or greenish hue. In my house, it wasn’t a party unless there was curry on the table! So this is one of those staples.
- Mix all spices in an airtight food container and shake well. Set aside.
- Rinse chicken in a large bowl with cold water and 1 Tbsp (15 mL) white vinegar, drain.
- Add ¼ cup (60 mL) red vinegar and season parts with seasoned salt on both sides.
- In a large non-stick skillet, heat 3 Tbsp (45 mL) oil over medium heat, add 1 Tbsp (15 mL) of curry powder and cook for 1 minute to release the oils. Add chicken parts skin side down and brown on both sides, for approximately 2-3 minutes. Set aside on a plate lined with paper towels.
- In an 8-quart (8 L) pot, heat 3 Tbsp (45 mL) oil over medium heat. Add 1 Tbsp (15 mL) curry powder and cook until fragrant for 1-2 minutes.
- Add onion, potatoes, and cook for 3 minutes while stirring occasionally. Add garlic and cook for 1 minute.
- Add tomatoes cover with lid and cook for 5 minutes. Add the chicken, bay leaf, thyme, hot stock, remaining red wine vinegar bring to a boil, lower to simmer, cover with lid and let cook 25-30 minutes.
- Add ketchup for a thicker curry sauce, pepper (optional), and cook for an additional 5 minutes.
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