I felt a need for some food porn and we did an extensive run of photos on some caribbean curry chicken. This recipe comes from Pat, a really cool friend that is from Guyana. This guy is spice central, he has all the love for curry's and other island adventures. This is kinda how we named him Island Bear for the curing club. 

Simple ingredient list

Chicken, curry, onion, garlic, salt, President's Choice Indian Tikka Masala Cooking Sauce, Club House Lemon and Herbs and Matou's Hot sauce for taste (option for potatoes)
 
Do not be afraid of this curry, it is full of taste but low in heat, we can boost the heat many different ways but can not take it out. That is why were are leaving the hot sauce to the end, so the kids can partake, actually they can help with the chopping and mixing. 

This is better represented in a photo diary because it is very simple, cut the onions, potatoes, chicken and garlic. After you cut them coat them in 2 tablespoons of curry and a teaspoon of kosher salt, keep them all separate so the curry can season the ingredients independently. Marinate an hour or so, remember to refrigerate the chicken,

 

Brown the garlic is a few tablespoons of oil and add the potatoes to slightly brown,

 

Add the remaining ingredients, you should have added curry to the three individual ingredients (Chicken, onions, potatoes) Add two more tablespoons for the pot. Add about two tablespoons of the Lemon Herb (or to taste). This recipe is best when you taste along the way to get you own personal preference. DON"T TASTE THE RAW CHICKEN, I had to say it, cause somebody will do it. 

Cover with water and simmer. If your looking for something a little thicker then make a rue, but be careful the potatoes will thicken the sauce as you move along.

 

Serve on some rice with some hot sauce to taste . Very simple, mucho taste.