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INGREDIENTS:
- Chicken thigh fillets and/ Chicken drumsticks (I used both)
- Lemon juice
- Scotch bonnet
- Potatoes
- Coconut Milk ( The cans of coconut milk you use depends on how much sauce you’d like to make. I used 4 cans)
- Soya Sauce
- Olive Oil
- Chickpeas
- Spring Onion
- Onion
- Green seasoning
- Curry Powder
- Ground Ginger
- Aromat
- Garlic Granules/ Crushed fresh Garlic
- Maggi Cubes
- Black Pepper
- Thyme
METHOD:
1- Wash Chicken with lemon juice and water.
2- Season Chicken with chopped spring onions , onions, green seasoning, curry powder, ground ginger, Aromat, garlic, Black pepper, thyme, soya sauce and olive oil. Once seasoned leave in fridge to marinate overnight.
3- In a pot of oil and onions add the seasoned chicken and let it cook until lightly brown. Add water to the pot to prevent the pot from burning.
4- Pour coconut milk into pot and allow chicken to cook in it for about 5 minutes. Take all the chicken out and put aside. Add some more curry powder, thyme, spring onions, garlic, scotch bonnet and a few maggi cubes to the sauce. (Don’t forget to taste as you go)
5- Add the peeled chopped potatoes to the curry and let it cook for about 15min. This allows the sauce to thicken and darken. (Eventually take out the scotch bonnet when the sauce is to your likened spice level)
6- Add the chicken set aside back into the pot and then add chickpeas. Taste and season with additional seasoning as desired. Leave the curry to simmer for some minutes.