Carribean Curried Chicken with Ginger

By mdyess

Ingredients

• 31 \ pound chicken, cut into small pieces
• 2 tablespoons herb seasoning paste (chives,
• thyme, garlic)
• I tablespoon wine vinegar or lime juice
• Salt and freshly ground black pepper
• 3 tablespoons curry powder
• I small onion, sliced
• 2 tablespoons vegetable oil
• I teaspoon chopped ginger
• I teaspoon chopped garlic
• I hot pepper, seeded and chopped
• y. cup water
• 2 tablespoons chopped chadon beni (cilantro)

Preparation

Step 1

Marinate chicken in herb paste, vinegar, and
salt and black pepper. Heat oil in large saute
pan or large iron pot. Add ginger, garlic, and
onion and stir. Add hot pepper and saute until
fragrant and onion is tender. Combine water
with curry powder and stir. Add curry paste to
pot and let it cook, stirring well until most of
the water has evaporated. Add the chicken
pieces one at a time, making sure to stir well to
cover the chicken with the curry. Cover pot
and let chicken release some water. Stir if
chicken appears to be sticking and add only a
small amount of water at a time to prevent
sticking. Continue cooking in this manner for
about 30 minutes. When the curry sauce
in the pot seems to be slightly separating
from the oil, the chicken is ready. Taste and
adjust seasonings. Sprinkle with chadon beni
and serve.