Trinidadian Curry Chicken

• 8 whole Chicken Thighs (doesnt Have To Be Thighs, Just Not The Breast)
• 1/2 whole Medium Onion, Diced
• 1 whole Large Tomato, Diced
• 2 Tablespoons Green Seasoning (see Note Below)
• 1 whole Scotch Bonnet Pepper, Cut In Half With Seeds Removed
• 2 whole Green Onions, diced
• 1 Tablespoon Coconut Oil
• 2 Tablespoons Curry Powder ( I Used Chiefs Brand From Trinidad)
• 1/4 teaspoons Ground Cumin
• 1 cup Water ( You Will Likely More; Up To Double This Amount)
• Salt And Pepper, to taste

1. 1.
2. Put the chicken into a large non-reactive dish.
3. Add the onion, tomato, green seasoning, scotch bonnet pepper (just throw the two halves in), green onions and salt and pepper.
4. Toss to coat the chicken in the mixture.
5. Cover and put it into the refrigerator to marinate overnight if possible, but for at least 2 hours.
6. 2.
7. When you are ready to cook the chicken, heat the coconut oil in a large skillet on medium high heat.
8. Add the curry powder and cumin to the oil and fry for a couple minutes.
9. It will get a bit dry.
10. Add 1/2 cup of water and cook for a couple minutes more, stirring as it cooks.
11. Take one of the scotch bonnet halves out of the marinade and add it into the spices.
12. You can use both halves if you like but with only one half, my daughter can eat it with no problem and it still has a little kick.
13. 3.
14. Pull the chicken out of the marinade and shake off any veggies that stick.
15. Set chicken set aside.
16. 4.
17. Drain the liquid off of the leftover veggies in the bag of marinade; otherwise it gets weird when you cook it.
18. Add the veggies into the spices and continue to cook.
19. Cover and turn the heat down to medium.
20. 5.
21. Keep cooking the onions and tomatoes until they start to melt into a sauce.
22. Keep adding a bit of water here and there if you need to.
23. It can take a while for the tomatoes to melt into a sauce.
24. You want this to turn into your gravy and its best if its not really chunky.
25. When its thick and smooth, you are ready to move to the next step.
26. 6.
27. Add the chicken to the skillet and stir to coat it with the gravy.
28. Cover the skillet and let it cook for about 20 minutes.
29. Check it every once in a while to stir and add water if needed.
30. The chicken will release its juices so you shouldnt need too much water.
31. 7.
32. After 20 minutes, check the chicken.
33. If there is no pink in the middle, you are done!
34. If its still pink in the middle, cook for a few minutes longer.
35. 8.
36. Scoop out the curry chicken and serve it with rice or a roti or both.
37. Enjoy!
38. Note: You can find green seasoning and Caribbean curry powder at a Caribbean market, but if you dont have one of those nearby you can use regular curry powder and combine a tablespoon each of thyme, cilantro and shallots for the green seasoning.

chicken, onion, tomato, green seasoning, scotch, green onions, coconut oil, curry, ground cumin, water, salt

Taken from tastykitchen.com/recipes/main-courses/trinidadian-curry-chicken/ (may not work)