Ingredients
- 3.75 lbs Chicken
- 3 tbsp Curry powder
- 3 tbsp Chicken seasoning
- 2 tsp Sea Salt
- Pinch of allspice
- 5 Cloves garlic Crushed
- 1 Large onion Chopped
- 5 Sprigs of fresh thyme
- 3 Medium carrots Chopped
- 2 small sweet potatoes diced
- 2 tsp powdered ginger
- 2 shakes scotch bonnet sauce
- 4 tbsp vegetable oil
- 2 tbsp fresh lemon juice
- 1 tbsp white vinegar
Directions
- Wash the chicken in water inside and out
- Cut the fryer into bite sized pieces, removing all of the skin, wing tips and ribs
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Toss in the juice from the lime/lemon and the vinegar and drain the chicken
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Toss chicken, onion, garlic, all spice, ginger, salt, chicken seasoning, the curry powder leave to marinate in the refrigerator for one hour.
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In a large pot, heat the cooking oil on medium heat
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Add the seasoned chicken to the oil and stir well. Let the chicken cook until lightly brown on all sides without burning.
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Stir in the carrot, potato and thyme. Add water enough to cover the chicken in the pot. Cover and leave to cook for 25-30 minutes
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Remove the cover and simmer until the curry gravy thickens
Adapted from jamaicanfoodrecipes.com
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