West Indian Chicken
From simonjones 15 years ago
- 40 to make
- Serves 4
This wonderful chicken recipe came from my lovely friend Janet who cooks West Indian food for her family everyday, i tasted this chicken and just had to have the recipe. It also goes wonderfully with goat meat.
Ingredients
- chicken pieces (thighs & legs preferably as the meat stays juicier) shopping list
- 2 Tablespoons of medium curry powder shopping list
- chicken stock ( i use 2 knorr stock cubes as they are tastier, unless you have fresh stock which is obviously better) shopping list
- 1 Tbsp of Encona hot pepper sauce shopping list
- 1 Tbsp dried thyme shopping list
- 1 Tbsp vegetable oil shopping list
- 6 cloves of garlic finely chopped shopping list
- 4 large carrots cut in circles shopping list
- salt to taste shopping list
How to make it
- Method: Place the chicken pieces in a large bowl, add the oil curry powder, hot pepper sauce, thyme , stock cubes garlic and season with salt, leave to marinade (overnight preferably)
- Get a frying pan hot and seal the chicken ..... Mmmmm the smell is wonderful, when the chicken is sealed transfer to a large stock pot and cover with water and any remaining juice from the marinade plus all the loose bits of garlic add the chopped carrots
- Simmer on the top until the chicken is tender adding water as necessary.
- Your chicken can be served straight away or reheated and served later with rice and peas.
- This is such a simple and tasty recipe
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