Just like you I’m sure, I have friends from all over the world and many different cultures. Besides the fact that that makes great conversation, it also makes for great food!

I’ve known “the twins” since I was little. Their mom is from Barbados and their dad is from Montserrat, so I was always being introduced to new foods at their house. One dish I always made an excuse to go over to their house for was curry chicken! I was so greedy that they taught me to make my own. So enjoy the Twins Curry Chicken I do from time to time. (And nah, we don’t overdo it with the curry. That’s for fakers!)

Ingredients:
Chicken
Onion powder
Garlic powder
Curry powder
Cloves
Bay leaves
Thyme
Pepper
Salt
Adobo
Bajan pepper sauce
Onions
Tomatoes
Green peppers
Potatoes
Carrots
Garlic
Pigeon peas
Rice

Directions:
First, season the chicken parts with onion powder, garlic powder, cloves, pepper, adobo, curry powder, and a little bit of salt. If you have enough time, put the seasoned chicken parts in the fridge to marinate.

Next, in a frying pan, brown the seasoned chicken parts. When the chicken is done, set it aside.

Then cut up some onions, tomatoes, green peppers, and garlic.

In a little bit of the oil used to fry the chicken, quail up these ingredients with a spoonful of curry powder, and a teaspoon of thyme.

When the onions are translucent, add the browned chicken to the mix.

Add carrots, Bajan pepper sauce, and some boiling water – enough to cover the chicken (optional-add raisins and apple slices).

Stir up the mix and taste the broth. Add more seasonings and spices to taste. On a medium to low fire, cover the pot and allow it to boil down to a low gravy.

When it’s just about done, add a little more thyme and a few bay leaves. Let it boil for another 10 mins.

When the carrots are tender, and the gravy has thickened a bit, your curry chicken should be done!

Peas and rice
First, halfway cook the pigeon peas by boiling them with a little oil, salt to taste, and some thinly sliced onions (10-15 mins).

Next, add the rice and more boiling water. Allow the rice to cook as you normally would (optional: add some thyme to the pot), boiling it under a medium fire while it’s covered. Uncover the pot for the last 5-8 mins to allow the remaining water to evaporate.

If you try this recipe, send me a picture of your final dish to SundayEats@FreesWorld.com!

Previously: Sunday Eats: Tropical Salmon With Crisp Veggies