Only a few dishes reaaally hit the spot in the dead of winter –
chicken curry is for sure one of them! If you’re craving that comforting curry flavor that keeps you coming back for seconds and want to punch up the heat, this recipe is for you.
The best part? It’s super hands off once you get it going. Throw the quick marinade together at the start of your day, and it’ll be ready to go by dinner. Sauté some aromatics in a pot, and then let it simmer for 30 to 40 minutes while you prep other things (or just relax, you deserve it). Serve with some easy white or coconut rice, and wham, you’ll have a whole new spice for life.
This dish isn’t for the faint of heart, thanks to the Scotch bonnet peppers, one of our favorites given their fruity/seriously spicy profile. If you can’t find Scotch bonnets, habaneros can play the part. Whichever hot peppers you go with, we definitely recommend wearing disposable gloves when you handle them to avoid capsaicin burn. If you do get burned, try mixing up a paste of baking soda and water and submerging your hands or fingers in it. Rinse and repeat until the burning subsides.
Ginger beer should be no problem to find, but in its place, you can add a few more slices of fresh ginger to the marinade along with 1 tablespoon sugar. The coconut milk is optional, but helps temper the spiciness and adds a creamy depth we highly recommend.
Ingredients
For the marinade:
- 10green onions, roughly chopped
- 5cloves garlic, roughly chopped
- 1small white onion, quartered
- 1Scotch bonnet (or habanero) chili, deseeded
- 3″ piece of ginger, peeled and thinly sliced
- 3 1/2 tsp.curry powder
- 1 tsp.black peppercorns
- 1 tbsp.ground allspice
- 1 tbsp.kosher salt
- 1 c.ginger beer
- 1/2water (as needed)
- 2 lb.boneless, skinless chicken thighs, cut into 2″ pieces
For the curry:
- 2 tbsp.vegetable or other neutral oil, divided
- 1white onion, diced
- 1 tbsp.fresh thyme, chopped
- 2 tbsp.curry powder
- Kosher salt
- 7green onions, chopped
- 2russet potatoes, peeled and cut into 1″ cubes
- 1Scotch bonnet chili, deseeded (optional)
- 2 tbsp.Worcestershire sauce
- 1 c.water
- 1/2 c.coconut milk (optional)
Directions
Make the marinade:
- Step 1
In a blender, add scallions, garlic, onion, Scotch bonnet, ginger, curry powder, peppercorns, allspice, salt, and ginger beer. Blend until combined. Add up to 1/2 cup water if needed, but keep in mind you’re looking for a thicker marinade.
- Step 2Place chicken into a large bowl and pat dry with a paper towel. Add marinade and toss to coat. Cover and refrigerate for at least 4 hours and up to overnight.
Make the curry:
- Step 1In a large Dutch oven heat, heat oil over medium heat. Add onion and a pinch of salt and cook until soft, about 5 minutes. Add thyme and curry powder, and cook until aromatic, about 1 minute. Add the chicken (discarding any additional marinade), stir once or twice, cover and cook for about 5 minutes. After 5 minutes, stir, then cover and cook for another 5 minutes.
- Step 2Add the onion, scallions, potatoes, Scotch bonnet (if using), Worcestershire, water, and coconut milk (if using). Bring to a simmer, cover and cook for about 30-45 minutes, or until the potatoes are cooked. Season to taste with salt.
- Step 3Ladle the hot curry into bowls and serve with steamed rice.
