Tanya's Jamaican Curry Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3-4 boneless chicken breasts, cut into pieces a little larger than bite size
1/4 cup curry powder Brand- Jamaican Chinese
2 tablespoons garlic powder
2 Fresh garlic cloves -crushed
1 tablespoon seasoned salt (optional)
1 tablespoon onion powder
2 large onions peeled and cut into rings- medium sized slices
3-4 sprigs fresh thyme, take out the sprigs before serving dish
1 pinch ground allspice, or more to taste
1 table spoon of paprika
salt and ground black pepper to taste
4 tablespoons vegetable oil
3 cups water
4-5 potatoes, diced larger then bite size
2 scallions (or green onions), chopped
1 (2.5 inch) piece fresh ginger root, minced
2 Scotch bonnet pepper, chopped, or to taste
Secret Special Ingredients
Squeeze of Ketchup- Brand- Heinz
Table spoon of honey
Tea spoon of Jerk Seasoning-add more or less depending on how spicy you want the dish-
Brand- Grace
2-3 pinches of flour- this is to thicken the gravy
Table spoon of sugar
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Directions: |
Directions:Preparation:
Wash and slightly dry chicken breasts, cut into pieces- a little larger than bite size
Crush 2 Fresh garlic cloves
Peel 2 large onions and cut into rings- medium sized slices
Dice 4-5 potatoes- larger than bite size
Chop 2 scallions (or green onions)
Mince- 1 (2.5 inch) piece fresh ginger root, minced
OPTIONAL Chop 1 scotch bonnet pepper
In a mixing bowl add:
Chicken Breasts pieces
Curry powder
Garlic powder
Fresh garlic cloves -crushed
Onion powder
Large onions
Sprigs fresh thyme
ground allspice, or more to taste
scallions (green onions), chopped
piece fresh ginger root, minced
1. Coat chicken with curry mixture until curry mixture is wet and sticks to chicken.Use a wooden spoon
SPECIAL NOTE: For added flavor-this mixture can be marinated overnight in the fridge covered with plastic wrap/aluminum foil OR even 1-2 hours before cooking
Cooking Time
1. Heat a large deep skillet with a handle with the cooking oil-
A. When oil is hot
2. Add the chicken curry mixture- stir chicken mixture with a wooden spoon until the chicken is brown- do not burn the chicken.
3. Add 2 cups or water. Ensure the chicken is covered by the water
4. Bring to a boil for about 5 minutes
5. Turn down the heat to medium
6. Add potatoes to the mixture
7. Another ½ cup to a cup of water will probably be needed to cover the potatoes and chicken
8. Add Salt and black pepper to taste
9. Add Secret Special Ingredients:
Squeeze of Ketchup
Table spoon of honey
Tea spoon of Jerk Seasoning-add more or less depending on how spicy you want it
2-3 pinches of flour- this is to thicken the gravy
Table spoon of sugar
10. Add a whole scotch bonnet pepper Have it sit slightly on top of the mixture in the skillet
SPECIAL NOTE: scotch bonnet pepper can also be chopped up into finer pieces and added to the curry mixture oulined above. Be careful- the seeds release a lot of heat. Removing the membrane and seeds inside the scotch bonnet pepper can help reduce the heat.
Wash your hands, chopping board, knife and any other utensils that come into contact with the pepper or seeds.
11. Cover the skillet and cook until the chicken is no longer pink in the center, the gravy has thickened, the potatoes are cooked
12. Allow the chicken to cook undisturbed for the last 15 minutes of cooking- 30 to 40 minutes
13. Try not to overcook the chicken and potatoes
Serving options:
White rice
Fried Plantain or Yellow Banana
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:1 hour and 15 min |
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