Curry is a staple on the island of Saint Helena and is seen at most gatherings. It’s easy to make and incredibly versatile. This version uses chicken but tastes just as good as the meat, fish, egg or vegetarian version. During the cultivation phase, the curry was served for dinner at least two to three times a week and traditionally accompanied a full Sunday roast in a broth setting.
– 4-6 chicken pieces (use your preferred cuts, drumsticks, chicken drumsticks and wings all work).
– 3 medium potatoes
– 1 medium onion
– 2 large carrots
– 1 1/2 tablespoons medium curry powder
– 2 slices of bacon
– 1 tomato ketchup
– 1-2 teaspoons of cornmeal
– pinch of sugar
1: Chop the onion and bacon into cubes and fry in a large pan with a little oil.
2: Mix curry powder with a pinch of sugar and sauté for a few minutes over low/medium heat before adding some tomato sauce to make a quick and easy curry paste.
3: Add the chicken pieces and stir to completely coat the curry paste. Cover with water, bring to a boil and cook for 15 minutes
4: Add the diced potatoes and carrots and cover with just enough water to cover the additional ingredients. Continue boiling for another 15 minutes until the meat and vegetables are fully cooked.
5: When the curry is almost cooked, prepare the cornmeal to help thicken the curry and make it into a creamy, velvety sauce. Using a glass, mix the cornmeal with a little water to make a paste. Stir the curry over low heat and stir until the cornmeal thickens.
6: Season with salt and pepper. Your curry is finished! Served with freshly cooked rice and steamed vegetables.