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Curry Chicken


-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)

-Cooking oil




-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.