Exotic Eats Premiere: Hawaii Mike's Ultimate Infused Curry Chicken

Dive into the "Exotic Eats" series with its thrilling first episode: "Hawaii Mike's Ultimate Infused Curry Chicken." Hosted by Rob of BK Exotic, this episode unveils the art of crafting exquisite, cannabis-infused dishes. Featuring the culinary wizardry of Hawaii Mike, viewers will learn to elevate their cooking with cannabis.

Each episode is packed with innovative flavors and techniques, perfect for food lovers seeking to add an extra layer of delight to their meals. Join us for a journey into gourmet infused cooking!

IG/TikTok: @Bkexoticnyc
www.brooklynexotic.com

Hawaii Mike
IG: @chefforhigher @hwmk
www.chefforhigher.com

Created by ‪@aesthetichausmedia‬

RECIPE:
FOR THE CHICKEN:

3 pounds boneless & skinless chicken thighs
2 tablespoons Jamaican curry powder
1 tablespoon adobo seasoning
1 teaspoon allspice
1 teaspoon turmeric
1 teaspoon dried thyme
Salt and black pepper to taste


FOR THE CURRY:

2 tablespoons olive oil + Chef for Higher EVOO (1-2 Tablespoons suggested)
1 medium onion chopped
1 large bell pepper chopped
1 Scotch Bonnet pepper chopped
1/4 cup chopped green onion
4 cloves garlic chopped
2 tablespoons chopped ginger
2 tablespoons Jamaican curry powder
1 cup coconut milk
1 pound yellow potatoes peeled and diced
1 large carrot peeled and chopped
Salt and pepper to taste

INSTRUCTIONS:
Cut chicken into bite size pieces and add them to a mixing bowl. Mix the curry powder, adobo seasonings, allspice, dried thyme and salt & pepper, then rub all over to coat the chicken.
Heat non-infused oil in a large pot or Dutch oven over medium-high heat and brown the chicken (don’t cook all the way). Remove from with tongs leaving oil and brown bits.
Add the onion and peppers to the pot and stir. Cook for 5 minutes to soften.
Add the CHEF FOR HIGHER EVOO (1-2 TABLESPOONS DEPENDING ON YOUR DESIRED DOSAGE)
Add the green onion, garlic, ginger and 2 tablespoons Jamaican curry powder. Cook 2-3 minutes, to let the curry powder bloom. This is called "burning the curry", DON’T actually burn it!
Stir in the coconut milk, potatoes and carrots. Taste and adjust with salt, pepper.
Bring to a low boil, then cover and reduce the heat. Simmer for 20 minutes, or until the vegetables are softened and the chicken is tender and cooked through. (Chicken thighs should be 165 degrees F internal when measured with a meat thermometer)
If it’s water, give it a few minutes to thicken up.

COCONUT RICE:
380 grams (just under 2 cups) jasmine rice
14 oz coconut milk (full fat)
1 cup (250 ML) water
5 tsp white sugar
1 Tablespoon Chef For Higher COCO oil (OPTIONAL)
1/2 kosher salt


INSTRUCTIONS:
Rinse rice in cold water until the water runs clear.
Drain rice then soak in water for 1 hour. Then drain in a colander for 5 minutes.
Preheat oven to 400°F
Place the washed rice in a 8" square pan.
Put coconut milk, water, sugar and salt in a saucepan over high heat. Bring to a boil and stir to dissolve the sugar.
Work quickly to pour hot liquid over the rice. Stir to spread rice evenly. Cover with foil then bake in the oven for 40 minutes.
Remove the pan from the oven. Take a quick peek to make sure the liquid is all absorbed. There will be a little coconut cream on top, all good. Leave rice covered to rest for 15 minutes. DO NOT OPEN, LEAVE IT ALONE!
Fluff gently with rubber or wooden spatula. Ready to serve!