ACTUAL Curry chicken not that fake Americanized stuff :)
Cut leg quarters into smaller pieces
Season leg quarters with salt, black pepper, allspice, cumin, old bay and a little curry powder.
Chop onions, garlic, scallion, and scotch bonnet
Place seasoned chicken and vegetables (and thyme) aside to marinate overnight.
Cut up potatoes and carrots
In a Dutch oven heat oil and butter on medium-high.
Mix curry powder with oil and butter until it is bright yellow and liquified.
Add 1/2 teaspoon of turmeric
Add white rum and allow alcohol to evaporate.
Pour in chicken (with all vegetables) and allow to brown for 20 minutes.
Turn heat down to a low simmer, add coconut milk and water.
Add salt, black pepper, carrots and allspice to the pot.
Let simmer for 20 minutes then add potatoes and brown sugar.
Let simmer for 20 minutes on low.
Serve over white rice.
Do not burn curry
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (190g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 68 (47%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 47.5mg||15 %|
|Sodium 73mg||3 %|
|Potassium 309.4mg||8 %|
|Total Carbohydrate 8.4g||2 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 6.6g|
|Protein 11.3g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 146
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