Chicken: Jamaican Chicken Curry
Source of Recipe
Jordee
Cut up your chicken (1-2 pounds) in small pieces including the poultry bones , and rinse it and put it in a bowl. Add a least a tablespoon of curry powder per pound, a chopped onion, 4-6 minced garlic cloves or a tsp of garlic powder, fresh ground black pepper. Season to taste with other no salt chicken seasonings. Optional, if you want it thickened, throw in 1/2 c potato cubes, like the frozen cubed hash browns you can buy. Marinate overnight or for several hours.
To cook remove chicken from bowl (save juices) and brown the marinated mixture (chicken/onions/garlic/and optional potato). Add 1 cup of chicken broth, a cut up tomato, 1 cut up green pepper, 1 tsp of sage, 1-2 tablespoons of low sodium soy sauce, additional curry powder to taste. Bring to a boil and then simmer over medium low heat for 1/2 to 45 minutes (time depends on how much chicken and type of pieces). Mash potatoe cubes while cooking to help thicken the liquid. Check seasonings and serve over rice.
If I was not on the 6WBMO, I would melt two tsp of sugar in a hot pan (it gets carmelized) brown the chicken. Gives it a nice color and flavor
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