Island Heat Curry Chicken

Ingredients

• 2 lbs bone-in, skinless chicken thighs (or sub with chicken wings)
• 3 tbsp Osage Foods Island Heat Curry Powder
• 3 tbsp Osage Foods Island Flavor All-Purpose seasoning
• 1/2 tsp ground black pepper
• 1/2 tsp thyme
• 1 tbsp salt (adjust to taste)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium habanero pepper, whole (optional for heat)
• 2 medium potatoes, peeled and diced
• 2 medium carrots, sliced
• 1/4 cup scallions, chopped
• 4-5 whole allspice berries
• 2 tbsp vegetable oil
• 2 cups water or chicken broth

Directions

• In a large bowl, mix the chicken with 1 tbsp of the curry powder, 1 tbsp all-purpose seasoning, black pepper, 1/2 tbsp salt. Let marinate for at least 30 minutes or overnight for deeper flavor.
• Heat the vegetable oil in a large pot over medium heat. Add the remaining 2 tbsp of curry powder and toast it in the oil for 1 minute until fragrant.
• Add the onion, garlic, and scallions to the pot. Sauté until softened and golden.
• Add the marinated chicken to the pot. Sear for about 3 minutes per side until lightly browned.
• Add the carrot, potato, habanero pepper (whole), thyme, and water (or chicken broth). Stir well.
• Reduce the heat to low, cover, and let simmer for 30-35 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
• Taste the curry and adjust the seasoning if needed. Remove the habanero pepper.
• Serve and Enjoy!

Tip: For a more robust flavor, slightly crush the pimento seeds before adding them to release their aroma.

Serving Suggestion

Serve the curry chicken with potatoes and carrots over a bed of white rice. Garnish with fresh scallions or parsley if desired.