INGREDIENTS
1 whole chicken or a pack of skinless chicken breasts maybe 3 lbs if your making enough for 2 or 3 people.
2 teaspoons of NSA House Seasoning in lieu of salt. {You can use regular salt (2 tsp) if you’re not worried about sodium}
2 teaspoons of NSA Lemon Pepper
1 teaspoon of black pepper
4 potatoes
A tin of Carrot (a can) or 2 fresh carrots
1.5 tablespoon of vegetable oil
1 teaspoon of Goya Olive Oil
7 tablespoons of Jamaican (not Indian) curry powder
2 1/2 cups water
1 1/2 onion (diced)
3 stalks scallion (chopped)
5 sprigs fresh thyme
4 cloves garlic or Goya Garlic Seasoning
2 hot peppers {scotch bonnet pepper would be perfect}
1 platano
A bottle of Lime or Lemon Juice
COOK
1. Chop the chicken up in to small-medium pieces
2. Wash the pieces in the lime or lemon juice and set it aside in a bowl with a cup of water.
3. Cut up your onion, scallion, pepper and garlic in to small pieces or mix spices in a small bowl together.
4. Drain water from the bowl the chicken is in.
5. Rub some of your curry powder, NSA seasoning and any powder seasonings you have on the chicken pieces and let it marinate in the bowl in the fridge for up to 2 hours.
6. Chop the potatoes in to small-medium chunky pieces and place them in a bowl of water to prevent them from turning brown. Set aside.
Chop up your fresh carrot and also set aside. If you use a tin of carrot, open them and drain and set aside.
7. Put your oil, onions, remainder of Curry Powder, garlic in a pot and sauté until onions are transparent. Then add the chicken and carrots. Brown the chicken under semi-low/medium flame until it’s done which is about 10 minutes.
8. Add the water to the pan, cover and cook on medium flame. After 10 minutes add your potatoes. Then cook all of it until the sauce is thick which is about 1 – 2 hours. You want to add your potatoes last so they’re not too mushy.
9. Slice and skin your Platano . Sprinkle with black pepper and garlic salt. Then fry in 3 tablespoons of Goya Olive Oil turning the Platano (plantain) slices until both sides are light golden yellow. Remove from oil and drain on paper towel. Sprinkle with a little salt.
SERVING SUGGESTIONS
Make some white rice and green beans or whatever veggie you like and serve the gravy (juice from the curry chicken) over the rice. Make sure it’s hot. Serve with sweet tea or Red Stripe if you like.
The more you make this dish, the better you become at it. I love NSA (No salt added) Seasonings because they give me all the flavor I need without the harmful sodium or too much sugar. They have a nice variety of seasonings and they’re reasonably priced. Check them out online. I buy my Jamaican Curry from the local Jamaican restaurant or from the local Bodega. Goya makes Jamaican Curry. You can also ask them if they carry Scotch Bonnet pepper to give your curry chicken that authentic spicy flavor.
When you’re ready for my Curry Goat or Pastelles recipe, drop me a note. *wink*
