How to make it

  • Combine curry powder, turmeric, allspice, cinnamon, onion powder, garlic powder, thyme, salt and pepper in a small bowl set aside.
  • In a large mixing bowl, combine Vidalia onion, chicken and spice mixture. Pour the lime juice overtop and toss well. See Photo
  • Cover and refrigerate 4 hours, up to overnight (make ahead – place mixture into freezer bags and freeze up to 1 month, thaw before continuing).
  • Heat 1 tbsp oil in a large pot over medium-high heat.
  • Add marinated chicken mixture and cook 3 minutes, stirring.
  • Add remaining oil, red onion, ginger, bell pepper, celery and carrots. Cook 6-7 minutes, stirring occasionally, until mixture is beginning to soften and chicken is browned evenly.
  • Pour in half the chicken stock, scraping the pot bottom to dislodge caramelized bits, then add the remaining stock and habanero pepper (and if using soaked soybeans, those as well). See Photo
  • Bring pot to a boil, then reduce to a simmer and add the coconut milk.
  • Partially cover and cook over medium-low for 3 hours, stirring occasionally, until mixture is partially thickened and chicken is beginning to fall apart.
  • Uncover, add sweet potato, red potatoes, rice and cooked soybeans (if not using the dried).
  • Increase heat to medium high and simmer briskly for 35 minutes, until the potatoes are cooked.

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  • chuckieb 8 years ago
    I am so trying this. I love curries! And I love's perfect.
    Was this review helpful? Yes Flag
  • jo_jo_ba 8 years ago
    Amount Per Serving
    Calories: 487.7
    Total Fat: 24.9 g
    Cholesterol: 70.4 mg
    Sodium: 631.8 mg
    Total Carbs: 38.1 g
    Dietary Fiber: 5.7 g
    Protein: 31.6 g
    Was this review helpful? Yes Flag

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