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Jamaican Curry Chicken Recipe

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This recipe for Jamaican Curry Chicken, by , is from RO COVID COOKBOOK , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ian and Cathy Kelly


6 chicken thighs or 3 chicken breasts – chopped roughly one or two bite size
1 tbsp oil
1 medium onion, chopped
3 tbsp curry powder
2 cloves garlic, minced
6 large mushrooms, chopped
1 scotch bonnet pepper, chopped small, including seeds*
3 medium potatoes
Salt & pepper to taste

Wimpy Cathy’s Curry Chicken (Ian makes this version for me!)

*Substitute boneless chicken
*Leave out any trace of scotch bonnet pepper

1. In large, deep skillet heat oil (medium heat). Saute onion until tender; add garlic. After 30 or 40 seconds, add curry powder and heat for couple of minutes.

2. Chop potatoes into bite-size pieces. Take about half of one potato and further chop until finely diced. These small pieces of potato will cook out and help to thicken the dish.

3. Add all remaining ingredients to the skillet, and simmer over low heat until potatoes and chicken are cooked through. This will take about 35-45 minutes, but will depend on the size of your pieces! Note that the later in the process you add the scotch bonnet pepper, the more heat it will have! Adding the seeds as well also adds to the heat.




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