A great West Indian curry chicken recipe. Chicken with curry paste made from onions, garlic, ginger, cilantro scotch bonnet and curry powder.
Prep Time: 20minutes
Cook Time: 1hour
Total Time: 1hour20minutes
1hot pepper(scotch bonnet or habanero)
Wash the chicken drumsticks and peel the skin up to the knob.
Using a cleaver, or any good solid knife, chop the top part off the drumstick. Check to see if there are any little chipped pieces of bone hanging around. Remove them, if there are, and wash them one more time.
Pulse the onion, garlic, ginger, 1/2 cup cilantro and hot pepper in the food processor until finely chopped. Remove the seeds of the pepper if you do not like it really hot.
Add the curry powder and pulse it again until a curry paste is formed.
Rub the curry paste all over the chicken drumsticks and place in the fridge for at least an hour to marinate. Heat the oil in a skillet and add the marinated chicken. Brown on all sides and then add the water to create a sauce. Let the chicken simmer about 45 minutes longer. Add a little more water if the sauce gets too dry.
Remove from the heat and stir in the chopped cilantro. Serve with rice or roti (if you can get them).