Preparation

Taking cleaned cubed chicken and placing into a medium size bowl.

Adding salt and fresh ground black to taste and combining.

Adding parsley, cilantro, tomatoes, green onions and green seasoning and combining thoroughly.

Disclaimer: Dutch Pot Handles Become Very Hot Be Sure To Use A Pot Holder When Handling.

Using medium high heat to high heat add oil to Dutch pot. When oil is preheated add onions and sauté for about 30 seconds.

Adding garlic and ginger combine and sauté to release flavors.

Adding curry powder, geera, garam masala and chicken bouillon cube.

Reducing flame to medium heat and continuously stirring to combine, and prevent curry from burning.

When curry is toasted (or stick to the bottom of the pot) add seasoned chicken stir to combine, allowing chicken to deglaze the bottom of the pot.

Covering with lid, allowing chicken to release natural juices.

After about 5 minutes, removing lid and adding about a 1/2 cup of water at a time.

Stirring and covering with a lid once more after about 10 minutes check to see if water needs to be added.

When curry chicken is 3/4 way cooked adding coconut milk, stir to combine.

Covering with lid allowing chicken to become fully cooked, and sauce to thicken.

This recipe is best served with dhal puri, white rice, or rice and peas, veggies and sweet plantain.

Enjoy!!!!