Kingston Chicken Curry

Ingredients 

• 4lbs  Boneless skinless chicken thighs cut in to 1.5 inch pieces 
• 1/4 cup fresh lime juice
• 2 tbsp curry powder 
• 1/4 cup coconut oil ( sub veggie oil if u wish)
• 1 tsp ground allspice
• 3 cloves garlic 
• 3 scallions finely chopped 
• 3 sprigs fresh thyme 
• 2 carrots thinly sliced 
• 1 chayote squash (sub butternut squash)
• 1 russet potato cubed and peeled 
• 1 inch piece of ginger minced 
• 1 cup coconut milk
• 1 scotch bonnet or habanero pepper
• cooked white rice 

Instructions 

Combine chicken lime juice and 1 tbsp curry powder in large bowl toss to combine; refrigerate for at least 4 hours, over night is best.

heat oil in pan at medium high heat cook chicken until brown on both sides about 8 min remove form the pan and set aside 

add remaining curry powder, potato, allspice, garlic, scallions, thyme, carrots, squash, ginger and cook about 6 minuets

add chicken back to the pan with the veg add coconut milk and hot pepper

transfer to crock pot and cook on high until chicken is done 

serve over rice and enjoy!!!

Dal Makhani

This recipe is a pain in the ass. For best results, start it early in the morning and cook it slowly over the entire day. 8 hours or more is recommended. If you can wait, eat it the next day. It gets better with age.

• 2 Tbsp ghee
• 2 Tsp cumin seed
• 2 Tbsp ginger-garlic paste
• 1 Tsp turmeric
• 1 Tsp coriander powder
• 1 Tsp paprika
• 1 Tsp red chili powder
• 1 Tsp garam masala
• 300g (about 1 ¾ cup) urad dal (black lentils), whole
• 100g (about ½ cup) red kidney beans
• 1 Tbsp ghee
• 2 Cloves garlic, grated
• 10 oz. can tomato puree
• 2 Tbsp tomato paste
• 1 Stick (4 oz.) unsalted butter (Yep, the whole thing.)
• ½ Tsp fenugreek leaves, toasted
• ½ Cup heavy cream (No, low fat won’t taste right.)
• Salt to taste
• Soak lentils and kidney beans overnight. For best results, make sure your dried beans are fresh or they won’t cook uniformly.

In a heavy pan, melt ghee over a medium-high heat. Add cumin seed and move around until sputtering. Add ginger-garlic paste and simmer for a minute or two. Add all dry spice powders and cook until the raw smell mellows. Add lentils and kidney beans to a large pot over a medium heat and cover with an inch or so of water. Add cooked spices, adding water to help remove them from the pan if necessary. Once they boil, turn down to a low simmer, cover, and cook the lentils and spices until they reach the consistency of a loose porridge. You may need to add water to ensure they do not burn.

While the lentils are cooking, add second amount of ghee to a medium saucepan over a medium heat. Add garlic and cook until it’s lightly browned. Add tomato puree (fresh or canned) and tomato paste and cook until well combined and heated. Add to main pot.

Cook the lentils until completely done. (They will break down and thicken, losing almost all of their texture. The kidney beans will help retain some bite.) Add the butter and stir until completely melted and combined. Toast the fenugreek leaves in a small, dry frying pan, using a folded paper towel instead of a spatula or other implement to break them up and keep them from burning. If you can’t find fenugreek leaves, they’re not going to make or break this dish, but they do add a nice flavor if you have them. Finally, add the cream and stir through. Salt to taste. (I don’t generally add any salt, but you may like to.)

Eat half the pot with some basmati rice, have a massive coronary, and die happy.