Jamaican Curried Chicken
- Prep Time30 min
- Cook Time1 hr 20 min
- Perform Time15 min
- Total Time2 hr 5 min
- Serving Size6
Ingredients
Curry Chicken
- 3 1/2 pound(s) chicken
- 1/4 cup(s) Grace White Vinegar
- 3 stalk(s) escallion, chopped
- 1 medium onion, chopped
- 4 clove(s) garlic, chopped
- 1 teaspoon(s) black pepper
- 1 teaspoon(s) scotch bonnet pepper, chopped
- 4 tablespoon(s) curry powder
- 3 tablespoon(s) Grace Vegetable Oil
- 1 teaspoon(s) ginger, grated
- 3 1/2 cup(s) water
- 2 teaspoon(s) cornstarch
Method
Preparing the Chicken
1
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Cut chicken into bite-size pieces and wash in a mixture of Grace White Vinegar and water.
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Season chicken with chopped escallion, onion, garlic, black pepper, chopped scotch bonnet pepper and 2 Tbsps. curry powder. Cover and allow to marinate in the refrigerator for about 1 hour or overnight.
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Heat Grace Vegetable Oil in a heavy skillet, add remaining curry powder and the grated ginger and allow to “burn” for about 2 minutes.
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Add the seasoned chicken and cook stirring for about 5-10 minutes.
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Pour in 3 cups hot water or chicken stock, stir then cover and allow to cook for about 40 minutes.
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Dissolve cornstarch in remaining half cup water and add to the curried chicken and stir well. Simmer for a further 5 minutes.
TO SERVE: Serve with steamed rice.
NOTE: Diced carrots and Irish potatoes may be added following the 3 cups hot water or chicken stock.
Chicken stock: may be made by boiling 1 packet Grace Cock Soup Mix with 4 cups water. Strain and use as desired.
- 0 servings per container
- Serving Size6
- Amount per serving
- Calories0
- % Daily Value*
