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Name: Jamaican Curry Chicken
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6
Cuisine: Caribbean
Ingredients: 2 kg Chicken Thighs with Bone, skin removed; 2 tablespoon Lemon Juice for washing chicken; 3 teaspoon Salt; 3/4 teaspoon Black pepper; 6 tablespoon Curry powder preferably Jamaican; 4 cloves Fresh garlic, peeled finely chopped; 1/4 Red bell pepper finely chopped; 1/4 Green bell pepper finely chopped; 1 Large Onion finely chopped; 2 tablespoon Vegetable oil; 1 teaspoon Cumin Seeds; 1 sprig Thyme or 1 tsp dried thyme; 1 tablespoon Tomato Ketchup; 1 Scotch Bonnet deseeded and finely chopped or 1 tsp hot pepper sauce; 3 cups Water; 2 medium Potato Each cut into 6 pieces

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INGREDIENTS

2 kg Chicken Thighs ; with Bone, skin removed
2 tablespoon Lemon Juice ; for washing chicken
3 teaspoon Salt
3/4 teaspoon Black pepper
6 tablespoon Curry powder ; preferably Jamaican
4 cloves Fresh garlic, peeled ; finely chopped
1/4 Red bell pepper ; finely chopped
1/4 Green bell pepper ; finely chopped
1 Large Onion ; finely chopped
2 tablespoon Vegetable oil
1 teaspoon Cumin Seeds
1 sprig Thyme ; or 1 tsp dried thyme
1 tablespoon Tomato Ketchup
1 Scotch Bonnet ; deseeded and finely chopped or 1 tsp hot pepper sauce
3 cups Water
2 medium Potato ; Each cut into 6 pieces

INSTRUCTIONS

1) Pour lemon juice over chicken, wash in cold water, drain well and dry with paper towel.

2) Season chicken with 2tsp salt, black pepper, 3 Tbsp of curry powder and chopped garlic; put chicken in fridge for 1 hour to absorb spices.

3) Add cooking oil to saucepan and heat on High; saute cumin seeds for 1/2 minute, then add chopped onion, green and red bell peppers,

4) Add thyme, Scotch Bonnet (or pepper sauce), 3 Tbsp curry powder, 1 tsp salt and tomato ketchup; saute onion and peppers until just tender.

5) Add 1 cup of boiling water and, when sauce is boiling, add chicken. Fold in chicken until it is well covered with sauce and seasonings;

6) Add 1 1/2 cups of boiling water; cover and bring to a rolling boil.

7). Lower heat to medium, add potatoes and add 1/2 cup water, cover and simmer (slow boil) until chicken is tender and sauce thickens (about 1/2 hour)

8) Taste and adjust with salt, if needed.

Serve with Rice and Peas

NOTES

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Jamaican Curry Chicken

2 kg Chicken Thighs with Bone, skin removed
2 tablespoon Lemon Juice for washing chicken
3 teaspoon Salt
3/4 teaspoon Black pepper
6 tablespoon Curry powder preferably Jamaican
4 cloves Fresh garlic, peeled finely chopped
1/4 Red bell pepper finely chopped
1/4 Green bell pepper finely chopped
1 Large Onion finely chopped
2 tablespoon Vegetable oil
1 teaspoon Cumin Seeds
1 sprig Thyme or 1 tsp dried thyme
1 tablespoon Tomato Ketchup
1 Scotch Bonnet deseeded and finely chopped or 1 tsp hot pepper sauce
3 cups Water
2 medium Potato Each cut into 6 pieces

1) Pour lemon juice over chicken, wash in cold water, drain well and dry with paper towel.

2) Season chicken with 2tsp salt, black pepper, 3 Tbsp of curry powder and chopped garlic;  put chicken in fridge for 1 hour to absorb spices.

3) Add cooking oil to saucepan and heat on High; saute cumin seeds for 1/2 minute, then add chopped onion, green and red bell peppers,

4) Add thyme, Scotch Bonnet (or pepper sauce), 3 Tbsp curry powder, 1 tsp salt and tomato ketchup; saute onion and peppers until just tender.

5) Add 1 cup of boiling water and, when sauce is boiling, add chicken. Fold in chicken until it is well covered with sauce and seasonings;

6) Add 1 1/2 cups of boiling water; cover and bring to a rolling boil.

7). Lower heat to medium, add potatoes and add 1/2 cup water, cover and simmer (slow boil) until chicken is tender and sauce thickens (about 1/2 hour)

8) Taste and adjust with salt, if needed.

Serve with Rice and Peas

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Jamaican Curry Chicken
StephenMurray

Nutrition

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Serving Size: 1 Serving (579g)
Recipe Makes: 6 Servings

Calories: 818
Calories from Fat: 492 (60%)

Amt Per Serving		% DV

	Total Fat 54.7g	73 %
	Saturated Fat 15g	75 %
	Monounsaturated Fat 24g
	Polyunsanturated Fat 12.4g
Cholesterol 280mg		86 %
Sodium 294.3mg		10 %
Potassium 1076.3mg		28 %
Total Carbohydrate 19.1g		6 %
	Dietary Fiber 3g	12 %
	Sugars, other 16.1g
Protein 60g		86 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 818

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REVIEWS

treesplease

I also brown the chicken before I put all the rest of it together it is awesome

Jaynique

moraki

Substituted scotch bonnet for 1tsp Tabasco as recommended and had only red peppers but it was beautiful. Meat melts in mouth as do potatoes and was lovely and spicy!

deirdredawn1