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-Chicken (wings) cut in half (5lbs)
-Seasoning to taste (i.e. Sazon, Adobo, Wylers Chicken Granules)
-3 cloves Garlic, 5 stems Thyme, Allspice, 1 Green and 1 Red Bell Peppers, 1 Large Onion
-Curry Powder (Chief Indian Curry and Blue Mountain Country Curry)
-In a bowl cut up Green and Red Peppers, Onions, Garlic, Thyme.
-Add washed and drained chicken.
-Add several Allspice balls and seasoning to taste.
-Place in zip lock bag and marinate overnight.
-In a semi deep simmering pot, heat pot on high.
-Add a quarter cup of cooking oil and two table spoons of butter.
-Add 5 tablespoons of each curry to hot oil and stir until there is a bubbling simmer.
-Add chicken and stir to ensure chicken is covered with the curry mixture.
-Add 1 cup of chicken broth.
-Add 1 cup water. Bring to a boil.
-Lower heat (half way) and cover pot.
-Cook until chicken is tender.
Note: If necessary, raise heat to reduce liquid in the pot to gravy.