The key to a flavourful curry dish is allowing the seasoning to set. I always season my chicken the night before and allow it to rest until I’m ready to cook the next day.
Tip: Chicken thighs are always best for curry!
- Homemade Curry Spice
- Fresh Thyme
- 2 Green onions
- Scotch Bonnet pepper when cooking (if you like spicy)
- Salt to taste
Completely cover chicken with curry powder (coat well). Add sliced peppers, chopped tomato and onions along with 4 sprigs of thyme. Cover and place in the fridge to rest. If using scotch bonnet pepper, place the pepper in whole. Do not slice or dice the pepper (it will make it very hot). Once the chicken is cooked, discard the pepper.
In a skillet, add 2 tbsps of oil and add chicken. Cook on high until both sides are browned. Turn down to medium heat and add ¼ cup of water and cover. Keep adding water to make sure there is a “gravy” in the bottom of the skillet. Simmer until chicken is fully cooked. Serve with rice and enjoy!