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Composition Curry Chicken - Caribbean Style:
- You need 4 lbs of chicken (thighs and legs skin off)
- Prepare 4 - medium size potatoes roughly chopped
- Require 3-4 tbsp - veggie oil
- Make ready 1/2 c water
- Prepare 2 tsp - salt
- You need 2 tsp of black pepper
- Require 2 of garlic cloves diced
- Take 1 for medium onion (diced)
- Give 1 for large tomato
- Prepare 3 for scallions chopped
- Get 3 sticks for fresh thyme
- Require 4 tbsp ketchup
- Give 3 tbsp of Amchar Massala (I use Chief brand)
- You need 4 tbsp for curry powder (I use Blue Mountain Jamaican Hot)
- Get 1 of scotch bonnet (a.ka. Jamaican Pepper)
Curry Chicken - Caribbean Style process:
- In a large mixing bowl combine your chicken, 1/2 your chopped onion, fresh thyme, chopped scallions, salt, pepper, tomato, ketchup, amchar massala and your chopped up scotch bonnet.
- Mix ingredients in the bowl by hand thoroughly and then cover. Place in the refrigerator for 1-2 hours and let marinate.
- Place your large Dutch pot on the stove and turn heat on high and let pot hot.
- Lower the heat to medium and add your veggie oil and the rest of the onion and garlic. Cook for 3-4 minutes (be careful not to let your garlic burn)
- Add your curry powder and stir for an additional 3 minutes to cook the raw curry taste.
- Add 1/4 cup of water and continue to stir. - - You should notice that the liquid in the pot is cooked off and the curry is forming somewhat like a paste.
- Begin adding your marinated chicken. Turn the heat up to medium high.
- Stir the chicken to coat the pieces with the curry.
- Place the lid on the pot for about 15-20 minutes. About 8 minutes in, check and stir the chicken. Recover with lid and let cook for the remainder 15-20 minutes.
- After the 15-20 minutes add your potatoes and the rest of the water. Turn your heat up to high and bring to a boil. Place the lid half way on to cook off some of the liquid.
- Chicken curry is done when meat begins to fall off the bone and a nice gravey forms. - - Note - you can add more water if needed for gravey.
- Serve with a side of rice and a wedge cornbread. Enjoy……
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