"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Curried Chicken Recipe

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This recipe for Curried Chicken, by , is from The Down Home Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Miriam Stokes

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs Chicken, chopped in small pieces (remove skin)
2 Tbsp Lemon juice (for washing chicken)
3 tsp Salt
3/4 tsp Black pepper
6 tbsp Curry Powder
4 Cloves garlic, chopped finely
1/4 Small red bell pepper, finely chopped
1/4 Small green bell pepper, finely chopped
1 Large cooking onion, chopped
2 Tbsp Cooking oil
1 tsp Cumin seeds, not powder (optional)
1 tsp Dried thyme or 1 sprig fresh thyme
1 Tbsp Tomato ketchup
1 Tbsp West Indian hot pepper sauce (optional)
3 cups Water
2 Medium potatoes, cut in 6 pieces each

Directions:
Directions:
Cut and wash chicken: Cut chicken into serving pieces (approx. 1 1/2" to 2" cubes) and remove and discard skin. Pour lemon juice over chicken, wash in cold water, drain and pat dry with paper towel.

Season chicken with 2 tsp salt, black pepper, 3 Tbsp of curry powder and chopped garlic; put chicken in the refrigerator for 1 hour to marinate.

Add cooking oil to saucepan and heat on High; saute cumin seeds for about 30 seconds, then add chopped onion, green and red bell peppers.

Add thyme, pepper sauce, 3 Tbsp curry powder, 1 tsp salt and ketchup; sauté onion and peppers until tender.

Add 1 cup of boiling water and, when sauce is boiling, add chicken. Fold in chicken until it is well covered with sauce and seasonings; add 1 1/2 cups of boiling water; cover and bring to a boil.

Lower heat to medium, add potatoes and add 1/2 cup water, cover and simmer (slow boil) until chicken is tender and sauce thickens (about 1/2 hour)

Taste and adjust with salt, as desired.

Serve with rice & peas and cabbage.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Approx. 3 hours
Personal Notes:
Personal Notes:
This is my all-time favorite Jamaican dish. After visiting Jamaica, it has also become one of my favorites to prepare!! Mine is not as good as the curry chicken we had in Lucea (in a little hole in the wall spot), but it comes close!!!

 

 

 

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