Ingredients
- ¼ cup curry powder
½ tbsp turmeric
1 tsp allspice
½ tbsp cinnamon
1 tsp onion powder
1 tsp garlic powder
1 tsp thyme
1 tsp salt
½ tsp black pepper
¼ Vidalia onion, sliced thinly
3 lbs bone-in stewing hen(s), cut into small pieces
Juice of 2 limes
2 tbsp coconut (or canola) oil, divided
1 red onion, diced
1 tbsp fresh-grated ginger
1 sweet bell pepper, chopped
3 stalks celery, diced
3 medium carrots, roughly chopped
3 cups chicken stock
1 habanero pepper, pricked with a fork but left whole
1 (14-oz) can coconut milk
1 large sweet potato, peeled and chopped
4 red potatoes, quartered
½ cup converted rice, uncooked
½ cup cooked soybeans, drained (about 3 oz dried, see recipe for using dried/soaked beans)
Description
A Three-hour Long Simmer Brings All The Great Elements Of My West Indian Inspired Curry Chicken That I Made For My Dad. Soybeans, Carrots, Two Kinds Of Onions, Bell Pepper, Celery, And Even A Habanero Add The Supporting Roles, While Coconut Milk And Chick
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