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CURRY CHICKEN (JAMAICAN)

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Curry Chicken
5 lbs chicken leg quarter
4 stems fresh thyme
2 stark of scallions
1 onion
4 tbsp. curry
2 cloves garlic
1 tsp. all purpose seasoning(adobo)
1 tsp. garlic powder.
1 tsp. onion powder
1 tsp. sazon
1 tsp. black pepper
1/4 tsp. salt( I prefer sea salt)
3 white potatoes (peeled, cut in cubes)
1 lemon/ or bottle of vinegar
1 tbsp. vegetable oil
2 c. water
1/2 Scotch bonnet pepper
1 plastic/latex glove
(Scotch bonnet pepper or black pepper not necessary if using the hot curry seasoning)
Use vinegar or lime juice to wash and clean the chicken and get rid of excess fat. Cut the chicken into chunks. Cut up herbs and vegetables. Add herbs and all powdered seasonings and rub on meat. (let sit and marinate in fridge for ½ hour) Add 1/3 cup of vegetable oil to the pot and pre heat your pot on medium low (use a deep pot) ( if you get the hot curry power you can skip the black pepper) Remove the seasons(herbs-do not discard) from the chicken and place in the pre heated pot. Stir immediately for 30 seconds. Then add 1 cup of water, mix, and let it cook for 25 min oh medium high. (Stir every 5 minutes) you can always add more water for the gravy if needed but not too much. Add diced potatoes and let it all simmer for about 10 minutes. Add previously removed herbs and let simmer for 5 more minutes. or until the chicken is done, Serve with rice, salad or and fried plantains.

CURRY CHICKEN (JAMAICAN)

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