Curry Chicken Stew

• All the stuff you hate on a strangers food blog

  I made this at Sonoma’s one night and Pat wanted the recipe.

• Ingredients

  • 1 lb Chicken Drumsticks

  • 1 carrot diced

  • 1 spanish onion diced

  • 1 whole celery (like 5 stalks) diced

  • 1 red bell pepper diced

  • 1 sweet potato diced

  • 2 tbsp minced fresh ginger

  • 1 bunch of cilantro chopped

  • 2 bunches green onions sliced

  • 1 can coconut milk (with cream)

  • ¼ cup jerk seasoning

  • ½ cup Grace Jamaican Curry

  • 1 tbsp crushed red peppers

  • 2 tbsp dried thyme

  • 2 tsp ground allspice

  • 1 tsp ground clove

  • 1 tbsp granulated garlic

  • 3 bay leaves (1 if they’re not from 2023 and its 2026)

  • enough water to cover

• Process

  1. In your dutch oven or spagetti makin’ pot. with oil, butter brown chicken drumsticks - like 15 minutes on medium heat. Don’t rush it. gettem brownnnn

  2. pull out the chicken, and leave as many of the juices in the pot as possible, but the chicken in a bowl to collect any of the flavor that’s still coming out.

  3. Add all the chopped vegetables - sweat them until they start to soften a bit.

  4. Add all the dry spices and the ginger. stir to incorporate and cook until its fragrant. About 3 minutes.

  5. Add enough water to cover.

  6. Put the chicken back in the pot

  7. Cook for 3 hours - stirring occasionally. Until the chicken completely falls off the bone. Fish out the bones and bay leaves and discard.

  8. Turn down the heat and add the coconut milk, green onions, and cilantro.

  9. Simmer for 15 more minutes.

  10. Enjoy with rice (especially basmati)