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Jamaican curry chicken with potatoes and carrots

curry chicken

Chicken curry with potatoes and carrots  best served with cooked white rice

Watch video recipe here


Chicken, skin and visible fats removed/cut into serving sizes/washed in vinegar and water solution/drain. Watch video, 'How to clean and season chicken-Jamaican style'

Season chicken with 1 tsp. of the following:
Maggie chicken season
Maggie all-purpose
Ground black pepper
Island spice jerk seasoning (optional)
Mixed herbs, how to make mixed herbs recipe
Salt-Use salt at your discretion

Roughly chopped
1 stalk scallion
1 small Scotch bonnet-Use according to your tolerance level
1 clove garlic
1 sprig fresh thyme
1 small onion

Dice
2 Irish potatoes (you probably called it potatoes)
2 carrots

You will also need
2 tbsp. Indian curry (or the curry of your choice)
2 cups water- to cook chicken
2 tbsp. vegetable oil

In a bowl, season the chicken with all the ingredients, except for the curry and oil.  Cover and set aside for 30 minutes (optional).

Put a Dutch pot with oil over low heat. Add the curry powder to the hot oil and allow it to dissolve completely (it is called cook the curry or burn the curry). This is very important, sometimes after the meat is cooked, you taste raw curry, this is because you did not cook the curry before adding the meat. Put the seasoned chicken pieces into the pot and stir. Cover and cook the chicken on high heat until it begins to fry. Add 2 cups of water. Cover and continue cooking

By now, the water has been reduced, taste and adjust the flavour by adding more salt if needed. Continue to simmer until the water has been reduced to gravy and gravy thickens. Remove from heat and serve.

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