Curried Chicken Surinamese Style Recipe-
- 1 whole chicken, cut into small pieces
- 6 cloves garlic, rough chopped
- 1 medium yellow onion, peeled and rough chopped
- 8 oz. Garbanzo beans, pre-steamed tender
- 1 tbsp. tomato paste
- 2 tbsp. yellow curry powder
- 1 tbsp. garam masala
- 2 Maggi cubes, crushed
- Freshly ground coarse sea salt and black peppercorns, to taste
- 24 whole pods of young tender sweet peas
- 1 Scotch Bonnet hot chili pepper, seeds left in, fine chopped
- 4 tbsp. dendé oil
- 1 cup of chicken broth (plus more if necessary)
- Rinse the chicken well and drain and pat dry.
- Heat the dendé oil in a large saucepan over medium-high heat, and add in the onion and garlic. Stir, and keep stirring, as you next add in the tomato paste, 1 cup broth, curry, masala, Maggi cubes, and chili pepper. Mix thoroughly, and cook until much of the broth has cooked down and the curry mixture is thickening.
- Now add in the chicken, stir it around in the curry, and then turn the pieces over and stir around some more, ensuring all the pieces are covered with the curry mix. Salt and pepper to taste, then stir and blend again.
- Turn the temperature down to where your Curried Chicken Surinamese Style is cooking at just a lively simmer, then cover the pan and cook for 10 to 12 minutes, then turn the chicken pieces over and keep cooking.
- Cooking the chicken this way should have the chicken producing a fair amount of its own liquid juices, however, if you check and see that the curry is getting too dry, add some more broth into the pan. Also at this point, add in the pre-steamed garbanzo beans, and stir and blend all ingredients together well.
- Continue to simmer-cook until the meat is well done (about 40 to 45 minutes), turning the chicken pieces over every so often.
- During the last 10 minutes or so of cooking, steam your whole sweet pea pods, until tender.
- To serve your Curried Chicken Surinamese Style, ladle a generous portion into each serving bowl, and garnish the top with a sprinkling of fresh herbs.