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Jamaican curry stew chicken recipe

curry stew chicken

Curry stew chicken is a dish combined with both stewed and chicken curry. It is an easy to prepared dish and equally delicious


3 lbs. chicken, cut into medium or small pieces, washed with vinegar and water solution, drain

1 tsp. each of the following

Badia complete seasoning

Maggie all-purpose

Maggie chicken seasoning

Ground black pepper


Island Spice Jerk seasoning

Soy sauce

1 1/2  tsp. food browning (use brown sugar if food browning is not available to you or use enough soy sauce)

2 stalks scallion, roughly chopped

2 small ripe tomatoes, sliced

Hot pepper, sliced

1 small onion, sliced

2 cloves garlic, crushed

1 green sweet pepper (bell pepper) sliced

2 tsp. Indian curry

2 cups water

2 tsp. vegetable oil


1. In a bowl, season chicken with all the condiments, herbs and spices, except for the curry powder

2. Heat hot in a Dutch pot on high heat. Add the curry powder. Fry the curry powder in the hot for about 2 minutes

3. Add the chicken and stir, using a fork. Cover pot and allow chicken to cook in its own juice until it start frying.

4. Add the water and cook chicken on high heat until water reduced to gravy

5. Taste and add more salt if needed. Simmer on low heat until gravy reaches the consistency that you want. Remove from heat and serve


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