Jamaican Curry Chicken with Potatoes
Ingredients
| 1 whole fryer of broiler chicken, cut up, about 3 lbs | ||
| 6 tbs curry powder | ||
| 2 potatoes | ||
| 2 tbs canola oil | ||
| 2 cups water | ||
| 1 onion | ||
| 3 scallions | ||
| 3 scallions | ||
| 4 cloves garlic | ||
| 2 scotch bonnet or Habanero peppers | ||
| kosher salt and fresh cracked black pepper to taste |
This is an authentic preparation for Jamacian curry chicken. It shares many of the flavors found in east India.
Directions:
- Wash the chicken in lemon or lime juice.
- Chop the chicken into small pieces.
- Chop the onion, scallion and garlic into small dice.
- Rub all the ingredients, except for the potatoes into the chicken and allow to marinate
- refrigerated for 2 hours.
- Remove chicken from refrigerator, allow to sit on the counter for 1/2 hour before frying.
- Cut the potatoes into cubes.
- Fry the chicken for turning frequently for about 10 minutes until browned.
- Add the potatoes and water to the pan.
- Cover and simmer until the sauce has thickened. About 1 hour.
- Serve with rice and peas.
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