Caribbean Curried Chicken
Stephanie Correa
Ingredients:
- 2.5 lbs. chicken parts
- Water
- 3 tablespoons vegetable oil
- 2 tablespoons Jamaican curry powder
- 1.5 teaspoons salt
- 1.5 teaspoons allspice
- 3 sprigs thyme
- 3 garlic coves, minced
- 1 medium, chopped
- 2 medium carrots, chopped
- 1 small potato, diced
- 1.5 teaspoons ginger, grated
- 1 small scotch bonnet pepper, chopped (remove seeds)
Directions:
- Remove the chicken skin and dry with paper towels.
- In a large bowl, add the chicken onion, garlic, scotch bonnet pepper, allspice, ginger, salt and curry powder. Set aside and allow to marinate for 45 minutes.
- In a large pot on medium heat, add the vegetable oil and add the chicken. Stir and allow the chicken to brown on all sides.
- Add the carrots, potatoes, thyme and enough water to cover the chicken. Cover and cook for 35 minutes (the curry should reduce to a gravy consistency).
- Serve over white rice and enjoy!