8 pieces of skinless chicken thighs (you can use any part of the chicken you like)
2 russet potatoes, peeled & cut into big chunks
2 tablespoons green seasoning (recipe below)
2 cloves of fresh crushed garlic
1 teaspoon freshly grated ginger
2 pimentos peppers
1 habanero pepper
1 teaspoon coriander powder
2 teaspoon kosher salt
juice of 1 lime
1 onion sliced
2 stalk of Chinese celery
4 tablespoons curry powder
2 tablespoon cooking oil
1 cup of cherry tomatoes
1 loaf of Samson bread.
chopped cilantro for garnishing
Green Seasoning Ingredients
4 leaves of cilantro or you can use cilantro if cilantro is not available
2 pimento peppers
5 cloves of garlic
1 stalk of green onion
2 sprigs of thyme
Trim any skin or hanging fat from your chicken. Squeeze the juice of the lime over your chicken and rub it in with your hands. Rinse using cold, tap water. Drain and set aside while you prepare your green seasoning.
Place all the ingredients for the green seasoning into a food processor and pulse together to a fine consistency.
Add your green seasoning to your chicken, along with salt, potatoes & coriander powder. Mix well. Set aside to marinate for about an hour.
Prepare your onions, crushed garlic, ginger, Chinese celery and peppers.
Heat a large pot or skillet on medium heat. Add the oil.
Once the oil is hot add your curry powder. Mix, let this fry for 2 minutes.
Add the onions, peppers, celery, garlic & ginger to the curry. Continue to mix it.
If it is too dry add 1/4 cup of water and let it continue to fry for a good 4 minutes. The trick is to bring out the flavor of the curry.
Add in your chicken and mix so that all the pieces of the chicken is coated with the curry. Place a lid on the pot. Do not remove lid for about 10 minutes. And keep the heat on Medium to low.
After 10 minutes remove the lid. You will see that chicken has released its own water. Mix and add in the tomatoes, re-cover. Since I used boneless thighs mine cooked for 30 minutes. This is how long it took for my potatoes to cooked fully.
If you are using bone in, you will need to add another cup of water to the pot and let it cook for 15 minutes more. You want your gravy to be semi thick. Taste for seasoning and salt.
Cut your loaf of bread about 1/4 of the way in. Remove the insides so that you can fill it with your curry. Don’t go to deep to the bottom or you will have a curry leak!
Be sure to keep the pieces of bread that you removed from the inside as you can use this to slop up your curry.
Ladle in your curry into the bread and garnish with chopped cilantro.
Enjoy quick before it starts to leak through!