the seasoned skillet
full of rich, warm aromatic spices, herbs, veggies, potatoes, and tender chicken pieces...
This easy one pot meal is simmered and cooked down in a delicious savoury curry sauce with a splash of wholesome coconut milk for the perfect touch of creamy richness!
Prep Time: 15 Min
Chicken Thighs Olive Oil Curry Powder All Purpose Seasoning Black Pepper Pimento Seeds Garlic Onion Ginger Escallion Thyme Scotch Bonnet Pepper Coconut Milk, Carrots and Potatoes
Cook Time: 40 Min
Ingredients
Prep Chicken. Remove skin from chicken and trim any excess fat, then wash chicken with vinegar and/or lemon or lime and rinse with water. Pat chicken dry with paper towel and set aside.
Marinate Chicken. Add olive oil to chicken, and season well with curry powder, all purpose seasoning, black pepper, pimento seeds, garlic, onion, ginger, escallion, thyme and scotch bonnet pepper.
“Burn” the Curry. In a large skillet, heat olive oil over medium high heat and add 1 tbsp of curry. Cook the curry for about 2 to 3 minutes, taking care not to burn the curry. Add the seasoned chicken to the skillet and let the chicken cook until lightly browned on all sides.
Simmer. Stir in the potatoes and carrot (green seasoning if using) and add 2 cups of water or enough to cover the chicken and added vegetables.
Cover and leave to cook for 15 minutes, then pour in the coconut milk and allow to continue cooking for another 15 to 20 minutes or until the chicken is cooked through and the liquid reduced to a gravy.