Notes: Abby’s chicken curry was always something that Adam and I looked forward to having every time we returned to Antigua to visit my parents. It was made by a friend of ours from Guyana. This is my version of Abby’s West Indian chicken curry recipe… Follow this link if you want to make roti to go along side your chicken curry. For West Indians, Roti goes with chicken curry like hot dogs and buns, fish and chips… you get the point.
Ingredients
1 Bulb garlic
1 Medium onion
10 Seasoned peppers
3 Pounds chicken
2 Tablespoons curry
½ Tablespoon cumin
2 Tablespoon water
2 Tablespoons oil
2 Spring onions, chopped
Salt to taste
Juice of 1 lime
Grate garlic, onion and season pepper. Cut chicken into small pieces and season using grated spices salt and lime juice. Let chicken marinate for 30 minutes or more.
Using water make a smooth paste with the curry powder and cumin and water, adding more water if needed. In a large pot on a high heat oil, roast curry paste until it turns color, about 2 to 3 minutes.
Add chicken to roasted curry paste stirring to coat meat with curry. Cover and cook on a medium low heat for about 20 minutes until chicken is tender.
Remove from heat and add salt and pepper to taste and sprinkle with spring onions.
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