Curry Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: (1/2) Fryer Chicken (Bone In - Skin Off), cut in 2-3" pieces
(1) Lime, Juiced
(2) Scallions, diced
(5) Garlic cloves, whole
1/2 Medium Yellow Onion, diced
(1) Russet Potato, peeled and cubed (wait until ready to cook)
(1) Habanero, Sliced long ways
(2) Tbsp, Jamaican Curry Powder. Add 1/2 Tbsp for Spicy. (Chief, Blue Mountain, Grace, etc). Set aside 1/2 of the Curry Powder to toast prior to frying.
(1/2) Tsp. Thyme
(1/2) Tsp. Jamaican Allspice
(1-1/2) Tsp. Salt
(1/2) Tsp. Black Pepper
(1) Tsp. Basil
(2/3) Cup Vegetable Oil for Frying
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Directions: |
Directions:In a large mixing bowl, combine juice of (1) lime and enough water to cover the chicken. Wash chicken until blood is removed, Drain.
Rinse chicken until water runs clear.
In the same bowl, combine cleaned chicken with the following ingredients:
(2) Scallions, diced
(5) Garlic cloves, whole
1/2 Medium Yellow Onion, diced
(1) Habanero, Sliced long ways
(2) Tbsp, Jamaican Curry Powder. Add 1/2 Tbsp for Spicy. (Chief, Blue Mountain, Grace, etc). Set aside 1/2 of the Curry Powder to toast prior to frying.
(1/2) Tsp. Thyme
(1/2) Tsp. Jamaican Allspice
(1-1/2) Tsp. Salt
(1/2) Tsp. Black Pepper
(1) Tsp. Basil
Massage chicken and ingredients above and let sit/marinade at least 2 hours.
When ready to cook:
Heat Oil in frying pan until hot (Medium-High heat)
Add curry and let toast until fragrant and brown (approx 1 minute)
Add chicken and let brown on both sides (approx 2 minutes each side)
Add water to bowl of ingredients. Enough water to cover the chicken.
Turn down heat to medium, cover and simmer for 15 minutes.
Uncover, add potato and re-cover and simmer for another 20 minutes.
Turn down heat to low and cook an additional 10 minutes.
Enjoy with Jamaican rice recipe. |
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Number Of
Servings: |
Number Of
Servings:2-4 |
Preparation
Time: |
Preparation
Time:3 hours, 15 minutes |
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