Momyanka's Chicken Curry

Serves 2

Ingredients:

6 Pack of Chicken Thighs, bone-in, skin on

2 Onions 

3-4 Cloves of Garlic 

1 Scotch Bonnet Pepper 

2 heaping tbsp. Lalah’s Madras Curry Powder*

1 tsp Roasted Ground Cumin**

½ tsp Turmeric 

¾ tbsp. salt 

1 cup Parboiled Rice 

Water to thicken

Make Curry Paste With: 

1 onion minced 

3-4 cloves of garlic minced 

1 scotch bonnet pepper, minced 

2 heaping Tablespoons of curry powder 

1 regular Teaspoon roasted ground cumin

1/2 Teaspoon turmeric 

Directions: 

1. Add oil to a big pot over medium-high heat and sprinkle in whole cumin.  Add curry paste and thicken with water.  Cook until golden brown (approx 10 minutes – be careful because you don’t want the garlic to burn).
2. Add chicken with remaining chopped-up onion on top.  Add salt (¾ tbsp).  It’ll cook itself in the water/oil.  Once all that goes away (as my dad would say “dry down”), you can add more water to make more of a gravy but at that point the chicken is already cooked (this will take 30mins-ish).  When you add the water, simmer for 5-10 minutes.
3. Serve over cooked rice.