Here is a simple way to cook the famous Jamaican Curry Chicken
CURRY CHICKEN STEW
- 2 lbs boneless skinless chicken thighs
- 2/8 cups herb marinade ( I will include directions how to make)
- 1 cup celery( chopped)
- 1 cup green and yellow bell pepper ( diced. Can use whatever color you have
- 2 cups golden potatoes ( peeled and diced)
- 2 cups chopped carrots
- 1 small onion sliced
- 1 tbsp minced garlic
- 2 sprigs fresh thyme
- 2 green onions( chopped in 3 pieces each)
- 1 tsp salt
- 2 tsp black pepper
- 3 tbsp curry powder
- 1 tsp garlic powder
- 2 tsp cayenne pepper or red pepper flakes.
- 1 tsp all purpose seasoning
- 1 tbsp olive oil
- ½ sticks of butter
- 1 tbsp all purpose flour
Wash chicken in water and white vinegar or lemon juice. Trim excess fat from meat and cut into desired pieces( I cut each piece into three pieces). Add marinade and all the dry seasonings, being sure to rub it well in to the chicken, cover and marinade at least 2 hours.
Not: This is a great dish to add to your meal prep as you can season it and have sit in a zip loc bag or a sealed tight container for a few days in the fridge, or even freeze it and defrost overnight.
In a sauce pan with lid heat olive oil, add butter, when butter melts add minced garlic, sauté about 2 minutes, stirring continuously , add seasoned chicken and stir in real good, Cover and let slowly cook in its own juices about 10 minutes, stirring about ever 3 minutes, this helps it from sticking to the bottom. After 10 minutes, add the sliced onions and chopped bell peppers and sprinkle flour all over, stir to combine everything, then cover and cook for 3 minutes . Add the potatoes, carrots and celery and 2 cups of water and cook till softened about 15 minutes.
Serve with white rice and Calalloo which is a Jamaican Vegetable( I am sure found in other countries with a different name ( It is similar to collard greens)
Note: Ingredients for fresh herb marinade
Green bell peppers
Scotch bonnet pepper ( or what you have access to )
I like to make a large order that I can use a few times as it stores well in the fridge in a mason jar. I like to add a pinch of vinegar to help keep it longer