So this happened last night. Never mind the rice and beans. That’s not made by me but if you’re in the West Tampa area and want some homestyle Cuban food for lunch, check out La Bamba on this little side street called Laurel right off of Spruce. Get the baked chicken and yellow rice. You won’t regret it.
The curry counts people! I have experimented with this dish since college and it has taken me years to figure out what I am doing wrong. My technique was right but the MAJOR difference was the CURRY! Please if you want authentic curry chicken, you must get the authetic curry powder or a Jamaican friend. Luckily I have both. =) Shout out to my dear friend and A.C. Supporter, Britani for the tip. Fortunately she was kind enough to give me some of her curry from Jamaica but if you can find an authentic Carribean or Indian curry, you’re good.
8 boneless skinless chicken thighs
1 medium onion
Red pepper flakes
- Clean chicken and towel dry. Dice onions and potatoes and set aside
- Add chopped potatoes to boiling water for a few minutes to soften up a bit. (Skip this step if you’re not in a rush. Your potatoes can stew at the end).
- Remove and strain potatoes
- Chop chicken into medium sized cubes. Season chicken with garlic powder, adobo, Indian curry powder, black pepper, Italian seasoning.
- Heat oil with red pepper flakes, add minced garlic and curry powder to oil and give it a shake.
- Add chicken to pan and brown. Flip chicken as needed and transfer to a plate.
- Take the excess oil and put in a clean pot, large enough to stew the chicken and coat every piece.
- Add chicken to pot with some water and stew with cover on pot
- Add onions and potatoes and any remaining seasoning. Cover with pot and let stew on medium setting
- Stir, stew and add water as needed until you reach your desired consistency.
- Top off with your homegrown scallions and you know the rest.
Bon appétit! 😉