West Indian Curried Chicken

Prep Time: 0 Minutes

Cook Time: 60 Minutes

Ready In: 60 Minutes

Servings: 4

Subtly spicy with zesty curry

Ingredients:

2 limes (or juice)

2-3 pounds chicken (thighs work excellent) but breast do too

4 tablespoons olive oil

1 large onion chopped finely

2 cloves garlic chopped finely

hot peppers to taste (remember they increase in intensity as they cook)

4 tablespoons curry (home made paste is very nice)

1 tablespoon fresh thyme chopped

2 tomatoes coarsely chopped (do not add until later-you know why)

1 christophene peeled and cut into cubes (chayote, chocho, chuchu, xuxu)-tropical squash from south america

1 large eggplant cut into cubes

1 pound pumpkin or squash peeled and cut into cubes

1 cup coconut milk

salt and freshly ground peppercorns to taste

1 tablespoon rum (or to taste)

Directions:

1. Cut 1 lime in 1/2. squeeze juice over chicken pieces and rub juice into chicken with cut lime
2. heat 3 tablespoons of oil in large pot over medium heat
3. pat chicken dry and brown in workable amounts until golden on each side-remove chicken and retain cooking remnants in pot
4. gently saute onion, garlic and hot pepper until golden (no more than a few minutes)-add curry powder and thyme cooking for another minute while stirring constantly
5. add all vegetables to curry mixture and stir until evenly coated
6. add coconut milk and return chicken to pot-season with salt and pepper
7. bring to boil, reduce heat and simmer covered for 30 minutes stirring occasionally-squeeze in lime juice remaining from cut lime-add rum-add more lime juice and rum if necessary
8. taste for further adjustments

By RecipeOfHealth.com