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Another dish that I grew up eating religiously, curry chicken. It’s very different from the likes of Thai and Japanese curry but in my opinion, can taske familiar for loves of Indian curry in terms of seasoning. While curry goat is more well-known, curry chicken is easier to cook and enjoy with others. It’s also easier due to the curry powder that can be bought at supermarkets.
Here I’ll be showing you how I make it in my family. It’s a great way to introduce another spicy food from Jamaica as it’s a chicken dish that has it’s own flare and one people can get into easily.
Ingredients
- 1 onion
- 1 garlic
- 1 ginger
- 1 tomato
- 2 tablespoons of jamaica-style curry powder
- Scotch Bonnet Sauce
- All spice
- Salt
- Black pepper
- White pepper
- Red chillies
- Thyme
How-to Recipe
- In an instant pot, add oil once it’s hot and add the chicken.
- Next, add the chopped onion, ginger and garlic once the chicken is brown then mix well.
- If the chicken is sticking to the pot once brown, make sure to add ¼ of water to deglaze. The water will also be good for the seasoning.
- Add the Jamaican-style curry powder with the rest of the seasoning and scotch bonnet pepper. Mix everything well.
- Allow the pot to sit for 10-15 minutes. The curry sauce should be getting nice and thick. Once thick, stir and serve.
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woooiiieeeee
a favourite of mine and actually something I can cook here in Japan.
[…] and C, has a good source of minerals and is supposed to be anti-inflammatory and This includes the Curry Chicken, Fish Balls Pepper Stew, Hellfire Shrimp Pasta and the Scotch Bonnet Pepper Shrimp recipes which is […]