Jamaican curried chicken
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Sized frying chickens cut up & boned |
| 3 | tablespoons | Vegetable oil |
| 2 | Cloves garlic, chopped | |
| 2 | eaches | Scallions, chopped |
| ½ | teaspoon | Pepper |
| 1 | tablespoon | Curry powder |
| 1 | teaspoon | Allspice |
| 1 | Inch piece ginger, peeled & finely chopped | |
| 1 | cup | Coconut milk |
| 2 | larges | Potatoes, peeled and diced |
| 6 | cups | Up to ... |
| 8 | cups | Steamed rice |
| Mango chutney, garnish | ||
| Coconut milk, garnish | ||
| Yogurt, garnish | ||
Directions
In a stew pot, heat the vegetable oil. Add the garlic, scallions, pepper, curry, allspice, and ginger and cook for a few minutes. Add the chicken and simmer, covered on low heat about 10 minutes. Add the coconut milk and potatoes and continue to cook for 30 to 40 minutes.
Serve over hot steamed rice with a selection of condiments such as mango chutney, coconut milk & yogurt. ---