Hey Guys! Your boy has been gone for about a month because of exams but it’s summertime now and I’m on holiday so the recipes will keep flowing. Today’s recipe takes quite a while and contains some technicalities but I’ll walk you through it and make it as easy and exciting as possible. Get your aprons!

Firstly we’ll start with the chicken, it has to be marinated overnight to get the maximum amount of flavour into the chicken. Then we’ll grill it before proceeding to make the curry.

Ingredients for the chicken:

• 1 tablespoon of smoked paprika
• 1 teaspoon of dried basil
• 1 teaspoon of black pepper
• 1 knorr seasoning cube
• 1 teaspoon of salt
• 10 Chicken thighs

Bake the chicken thighs in a 190 degrees celsius oven for about 45 to 50 minutes or until completely cooked through.

Ingredients for the curry:

• 1 medium-sized onion (finely chopped)
• 3 tablespoons of vegetable oil
• 1 scotch bonnet pepper (seeds removed) finely chopped
• One can of chopped tomatoes
• One red bell pepper (sliced)
• 1 teaspoon of black pepper
• 1 knorr seasoning cube
• 1 teaspoon of white pepper
• 1/2 a teaspoon of dried thyme
• One can of coconut milk
• 1/2 cup of water
• Salt to taste
• Spring onions or parsley for garnish (optional)

Method:

Heat up a saucepan on medium heat and add the vegetable oil, when hot add the onion and scotch bonnet pepper and fry till the onions become translucent.

Add the chopped tomatoes, stir to combine everything together and leave to fry covered for about 8 minutes stirring once in that time.

Add all the spices and half a cup of water, stir the contents of the pot and leave to cook for about 2 minutes.

Stir the coconut milk into the mixture and leave to cook covered for about 5 minutes or until the sauce has thickened to a consistency that coats the back of a spoon.

Reduce to medium-low heat and add in the grilled chicken pieces along with the bell pepper and cook for about 2 minutes to allow all the flavours to come together. If too thick add a little bit of water to loosen the consistency of the sauce. Check for seasoning to your taste.

Garnish with chopped parsley or spring onions and enjoy!

The beautiful thing about this curry is that it tastes so much better the next day, so you might want to take that into consideration. I had this with some boiled white rice and it was absolutely wonderful.

Thank you for taking out time to read this blog post I will try to be back as soon as possible with another recipe.

Catch me on Instagram @foodfelonies where I post amazing food videos and pictures.

Until next time, love and light.