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CURRIED CHICKEN BACK
Tune in to Jamaican Food / Curry Chicken Back Recipe. Attorney Cooking Rehab Onlineclasses, How to cook Jamaican food Curry Chicken Back. Right here we have the most popular Jamaican food, recipes to guide you online to your kitchen. Caribbean food, Culinary Arts, Jamaican food & cuisines. It's Food from Jamaica, Shows. Jamaica's Video Network; How to cook authentic Jamaican food Curry Chicken, Cuisine, Natural Cooking. .

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Instructions:

  1. The seasonings must first, stripped, washed, and diced.
  2. Cut chicken's back into chunk pieces.
  3. Combine the chicken’s pieces with all the seasonings and herbal. Do not use the curry powder yet.
  4. Put to heat a pot for stewing; gauged at eight. Add one peeled garlic clove. Add the curry powder and allow for ten seconds, next use a cooking fork to stir the garlic and the curry powder at the bottom of the pot for ten seconds, (Note: this is called burning the curry powder. Curry can be hard on the stomach; if you do this, it will not be.) Add the oil right after that. (Do not allow the curry to get black, it is important), then shortly after that, add the seasoned chicken back pieces.
  5. Alternative, you can add the oil before the curry powder, nevertheless to me it best curry first...
  6. Allow to fry on each side for two minutes. Add the seasonings and stir in for thirty seconds.
  7. Then add two cups of water. Cover well, next put the flame gauged on four for twenty five to thirty minutes.
  8. (Note: keep the pot covered within the time, for the steam will build up the gravy). Total time is thirty-five minutes.
  9. Serving with peeled boiled green bananas, or brown rice alongside vegetable.

(Note: Please allow your meals to cool before eaten.)
This is serving for a family of five persons. All the meals are very easy on the stomach when it’s prepared with natural herbal and vegetables.

Jamaican Dinners
Copyright © MiQuel Marvin Samuels
All rights reserved.
(LiberatePEOPLE - Publishing)

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Curried Chicken Back recipe?


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Curried Chicken's Back recipe:

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CURRIED CHICKEN'S BACK

Ingredients:

2 to 3 lbs Chicken's Back (cut to chunk pieces)
1 stack of Scallion (diced)
2½ medium Onions (diced)
2 small Tomatoes (diced)
6 Garlic Cloves (plus one more to burn the curry)
½ green pepper (Scotch bonnet)
½ ripe pepper (Scotch bonnet)
Ginger – (cut to half the size of your thumb)
1½ tablespoon of Sea Salt
1½ tablespoon of Parsley (dried or fresh)
1½ tablespoon of Basil (dried or fresh)
1 teaspoon of Rosemary (dried or fresh) optional
1 teaspoon of Nutmeg (grated)
½ teaspoon of Pimento Seeds
2 tablespoons of Indian Curry Powder
Thyme (1 teaspoon of leaves)
1½ tablespoon White Vinegar
¼ cup Coconut Oil (or Olive oil)
½ Cho-Cho diced (optional)
2 cups of Water


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Curried Chicken's Back recipe:

CURRIED CHICKEN'S BACK

Ingredients:

2 to 3 lbs Chicken's Back. (cut to pieces)
1 stack of Scallion (diced)
2½ medium Onions (diced)
2 small Tomatoes (diced)
6 Garlic Cloves (plus one more to burn the curry)
½ green pepper (Scotch bonnet or real Chili Pepper)
½ ripe pepper (Scotch bonnet or real Chili Pepper)
Ginger – (cut to half the size of your thumb)
1½ tablespoon of Sea Salt
1½ tablespoon of Parsley (dried or fresh)
1½ tablespoon of Basil (dried or fresh)
1 teatabespoon of Rosemary (dried or fresh)optional
1 teaspoon of Nutmeg (grated)
½ teaspoon of Pimento Seeds
2 tablespoons of Indian Curry Powder
Thyme (1 teaspoon of leaves)
1½ tablespoon White Vinegar
¼ cup Coconut Oil (or Olive oil)
½ Cho-Cho diced (optional)
2 cups of Water

Instructions:

  1. The seasonings must first, stripped, washed, and diced.
  2. Cut chicken's back into chunk pieces.
  3. Combine the chicken’s pieces with all the seasonings and herbal. Do not use the curry powder yet.
  4. Put to heat a pot for stewing; gauged at eight. Add one peeled garlic clove. Add the curry powder and allow for ten seconds, next use a cooking fork to stir the garlic and the curry powder at the bottom of the pot for ten seconds, (Note: this is called burning the curry powder. Curry can be hard on the stomach; if you do this, it will not be.) Add the oil right after that. (Do not allow the curry to get black, it is important), then shortly after that, add the seasoned chicken back pieces.
  5. Allow to fry on each side for two minutes. Add the seasonings and stir in for thirty seconds.
  6. Then add two cups of water. Cover well, next put the flame gauged on four for twenty five to thiry minutes.
  7. (Note: keep the pot covered within the time, for the steam will build up the gravy). Total time is thirty-five minutes.
  8. Serving with peeled boiled green bananas, or brown rice alongside vegetable.

(Note: Please allow your meals to cool before eaten.)
This is serving for a family of five persons. All the meals are very easy on the stomach when it’s prepared with natural herbal and vegetables.

(Note: Please allow your meals to cool before eaten.)

This is serving for a family of five persons. All the meals are very easy on the stomach when it’s prepared with natural herbal and vegetables.

Jamaican Dinners
Copyright © MiQuel Marvin Samuels
All rights reserved.
(LiberatePEOPLE - Publishing)

PLEASE WRITE, RATE AND LEAVE A COMMENT BELOW.
What do the think about jamaicandinner/
Curried Chicken's Back recipe?


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JAMAICAN DINNERS
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JAMAICAN BREAKFASTS

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Menu - here are: Curried Chicken's Back, Ackee and saltfish, callaloo, rice and peas, jerk chicken, jerk sauce, curry chicken, fricassee chicken, sweet and sour chicken, coconut fish, steam fish, homemade fry chicken, festival dumplings, tripe and beans, Jamaican oxtail, stew peas, pepper steak, curry goat, cows feet, cow’s liver and kidney, cornmeal porridge, banana bread, easter bun, rum cake and christmas, and Jerk Sauce by - Miquel.
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