Directions

• Marinate the chicken
• Combine the chicken with 1½ tablespoons Island Curry Base and 1 tablespoon water. Mix until evenly coated. Cover and refrigerate for at least 1 hour or up to overnight.
• Make the curry
• Heat 1 tablespoon oil in a medium heavy-bottomed pot or deep skillet over medium heat. Add the remaining 1 tablespoon Island Curry Base. Fry for 30–60 seconds, stirring continuously, until fragrant. Do not allow it to burn.
• Add the marinated chicken and any marinade remaining in the bowl. Sauté for 4–6 minutes, turning the pieces so they become lightly browned and coated with the fried curry mixture.
• Add the diced potato, carrot and ½ cup water. Stir well and bring to a vigorous boil.
• Continue cooking at a steady, active boil, partially covered, until the vegetables are tender and the chicken reaches an internal temperature of 165°F. Allow approximately 20 minutes for boneless thighs or 25–30 minutes for bone-in thighs.
• Check the pot periodically and add water, 2 tablespoons at a time, whenever the sauce becomes too thick before the chicken and vegetables are tender.
• Finish & serve
• When the chicken is cooked and the vegetables are tender, uncover the pot and boil for a few additional minutes, if necessary, until the gravy reaches your preferred consistency. Taste before adding any salt. Serve with rice or roti.