Curry Chicken Thighs with Butter Beans

When I was younger, I was really self-conscious about my family being different and eating “unusual” things for dinner. I would beg my mother to make mac and cheese or spaghetti for dinner like all my friends ate. As soon as I left home for college, I missed those Jamaican dishes TERRIBLY.

I would send my parents a list and they would cook huge batches of all the foods I missed, freeze it, pack it, and ship it off to me at school. I requested this dish every single time. (Though the version my Dad makes uses pig’s feet instead of chicken thighs.) Not only that, but I would ask my parents to make it for me every time I came home on a break. I am looooong out of college and my parents STILL make this for me every time I come home to visit. I know it will be warm and waiting for me on the stove no matter what time I arrive. That’s being loved your parents! 🙂

It is, quite simply, my favorite dish.

• 10 chicken thighs
• 1/4 cup oil
• 2 tbsp curry powder
• 3 stalks of scallion, minced
• 2 cans of butter beans, drained
• 1 cup of water
• Salt and Pepper

Salt and pepper your chicken thighs. I also de-bone my thighs so I can eat the chicken more quickly, using Olga from Olga’s Flavor Factory’s method, but feel free to leave the bone in or use boneless, skinless thighs.

Add oil, curry powder, and scallion to a large skillet.

Sauté on medium high heat, stirring occasionally, until all the oil is infused with curry (about 2 minutes).

Place the thighs skin side down and let them sear in the curry oil for about 5 minutes.

Flip them over and let them cook in the curry oil for another 5 minutes.

Add your water and drop the heat down to medium.

Cover and cook on medium heat for 20 minutes.

Add your butter beans and gently stir so the butter beans get down into the curry.

Leave uncovered and cook for an additional 15 minutes. The butter beans will sort of cook out partially into a nice, thick curry sauce. Season with salt and pepper to taste.

Serve.