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Caribbean Curried Chicken Recipe

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Caribbean Curried Chicken image


This recipe for Caribbean Curried Chicken, by , is from The Best Cookbook Ever for Jovanna and Tyler, 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!

Blossom Brooks


3 1/2 pound(s) chicken
1/4 cup(s) White Vinegar or lime juice
3 stalk(s) escallion, chopped
1 medium onion, chopped
4 clove(s) garlic, chopped
1/2 teaspoon seasoned salt
1 teaspoon(s) black pepper
1 teaspoon(s) hot pepper, chopped (optional)
4 tablespoon(s) curry powder
2 tablespoon(s) Vegetable Oil
1 teaspoon(s) ginger, grated
3 1/2 cup(s) water
2 teaspoon(s) cornstarch

Cut chicken into bite-size pieces and wash in a mixture of White Vinegar and water or lime juice
Season chicken with chopped escallion, onion, garlic, black pepper, hot pepper, seasoned salt and 2 Tbsps. curry powder.
Cover and allow to marinate in the refrigerator for about 1 hour or overnight.
Heat Vegetable Oil in a heavy skillet, add remaining curry powder and the grated ginger and allow to "burn" for about 2 minutes.
Add the seasoned chicken and cook stirring for about 5-10 minutes.
Pour in 2 cups hot water or chicken broth, stir then cover and allow to cook on low heat for about 40 minutes.
Dissolve cornstarch in remaining half cup water and add to the curried chicken and stir well. Simmer for a further 5 minutes.

Serve over steamed rice.
NOTE: Diced carrots and Irish potatoes or butter beans may be added following 2 cups of water or chicken stock/broth.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hr 20 minutes




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