Eloise's Curry
Eloise Foley loves a party. Growing up on the island of Montserrat, a British territory in the Caribbean, instilled a love of fun and bon vivant to the young girl with five brothers. As a young woman,...
This curry is a compilation of Eloise Foley's influences from Trinidad and Grenada, but very much her childhood home of Montserrat. It uses fairly simple ingredients and Spice Islands curry powder as the main spice - no curry paste or other spices. Eloise cooks chicken bones in the curry for the flavor they impart and discards them before serving. Hearty and satisfying, serve with a pot of rice and plenty of wine.
Ingredients
SERVINGS: 4-6 Serving(s)
- 6 skinless, bone-in chicken thighs
- 4 teaspoons fresh rosemary, divided
- 4 teaspoons fresh thyme, divided
- 4 cloves garlic, chopped, divided
- salt and pepper
- 3 tablespoons vegetable oil
- 2 tablespoons Spice Islands curry powder
- 1 medium onion, chopped
- 1/2 red bell pepper, chopped
- 1 cup chopped tomatoes
- 4-5 drops Yukon gold or small red potatoes, quartered
- 1-2 cups chicken stock
- salt
Preparation
1. Cut chicken off bones and reserve bones. Combine chicken, bones, 2 teaspoons each rosemary and thyme, ½ of the garlic, and salt and pepper in a zip-top plastic bag. Massage bag and place in refrigerator 4 - 8 hours.
2. Heat oil in large pot or Dutch oven. Add curry powder, take pot off heat, and QUICKLY swirl until aromatic and browned, about 1 minute. Don’t let curry burn.
3. Return pot to heat, add chicken and bones, cover, and cook 5 minutes. Stir and continue to cook until browned, another 5 minutes. Add onion, remaining garlic, remaining rosemary and thyme, bell pepper and tomatoes. Stir, cook 5 minutes. Add potatoes, chicken stock, and salt. Bring to a boil, reduce heat, cover, and cook about 40 minutes.
4. Remove bones and serve with jasmine rice.
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