Login to Save Like

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

Group Recipes