Jamaican Style Curry Chicken Recipe by Elyse Rose
Cooking Instructions 1 Rinse chicken with water. Cut into bite size pieces. Place in salt water. 2 Pat dry. Chop onion, peppers, tomato & scallon. Add 2tbs curry powder, all spice, black pepper to chicken. Add vegetables (except carrots) & minced garlic. Marinate overnight in the fridge. 3 Over medium heat add olive oil & 2 tbs curry powder. Add seasoned chicken mixture to pan, let brown 10 minutes. Chop potatoes & put in water so they don't turn. Chop carrots. 4 After 10 minutes, add potatoes, carrots & thyme. (Fresh is better, but my store didn't have any). Add vinegar. (Your choice to add water, I added half of the potato water to get a little sauce for rice). Add some more curry powder & black pepper. Allow to simmer on medium-low to low for 45 minutes with the lid on. Serve over white rice. Add a sprinkle of salt if desired. 1 Rinse chicken with water. Cut into bite size pieces. Place in salt water. 1 Rinse chicken with water. Cut into bite size pieces. Place in salt water. 2 Pat dry. Chop onion, peppers, tomato & scallon. Add 2tbs curry powder, all spice, black pepper to chicken. Add vegetables (except carrots) & minced garlic. Marinate overnight in the fridge. 2 Pat dry. Chop onion, peppers, tomato & scallon. Add 2tbs curry powder, all spice, black pepper to chicken. Add vegetables (except carrots) & minced garlic. Marinate overnight in the fridge. 3 Over medium heat add olive oil & 2 tbs curry powder. Add seasoned chicken mixture to pan, let brown 10 minutes. Chop potatoes & put in water so they don't turn. Chop carrots. 3 Over medium heat add olive oil & 2 tbs curry powder. Add seasoned chicken mixture to pan, let brown 10 minutes. Chop potatoes & put in water so they don't turn. Chop carrots. 4 After 10 minutes, add potatoes, carrots & thyme. (Fresh is better, but my store didn't have any). Add vinegar. (Your choice to add water, I added half of the potato water to get a little sauce for rice). Add some more curry powder & black pepper. Allow to simmer on medium-low to low for 45 minutes with the lid on. Serve over white rice. Add a sprinkle of salt if desired. 4 After 10 minutes, add potatoes, carrots & thyme. (Fresh is better, but my store didn't have any). Add vinegar. (Your choice to add water, I added half of the potato water to get a little sauce for rice). Add some more curry powder & black pepper. Allow to simmer on medium-low to low for 45 minutes with the lid on. Serve over white rice. Add a sprinkle of salt if desired. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken & cheese taquitos (rolled chicken tacos) Beef stroganoff, crockpot Masala fries Thyme Red Skin Potatoes Dashimaki Tamago - Japanese rolled omelet Chicken & cheese taquitos (rolled chicken tacos) Beef stroganoff, crockpot Masala fries Thyme Red Skin Potatoes Dashimaki Tamago - Japanese rolled omelet Chicken Pesto Pasta Tindy gosht Egg roll Eggy Pesarattu Honey mustard and garlic cubed pork chops Coconut Laddoo🥥 Chicken Fajita wraps Lahori Laddu peethi Seafood Trio Pasta ☆~♧ Haleem/Daleem ♧~☆ Chicken Pesto Pasta Tindy gosht Egg roll Eggy Pesarattu Honey mustard and garlic cubed pork chops Coconut Laddoo🥥 Chicken Fajita wraps Lahori Laddu peethi Seafood Trio Pasta ☆~♧ Haleem/Daleem ♧~☆