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CURRIED CHICKEN
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Instructions:

  1. The seasonings must first, stripped, washed, and diced.
  2. Cut half of a chicken into chicken’s parts, and then cut the thigh in four pieces, followed by cutting the wing and the leg in two pieces, now cut the breast into four 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 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 minutes.
  7. After that, put the stove on low for the next ten minutes. (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.

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Curried Chicken recipe:

curry chicken
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CURRIED CHICKEN

Ingredients:

½ of a whole Chicken (cut to pieces, do not de-bone)
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 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 recipe:

CURRIED CHICKEN

Ingredients:

½ of a whole Chicken. (cut to pieces, do not de-bone)
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 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 be stripped, washed and diced.
  2. Cut half of a chicken into chicken’s parts, then cut the thigh in four pieces, followed by cutting the wing and the leg in two pieces, now cut the breast into four 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 pieces. Allow to fry on each side for two minutes. Add the seasonings and stir in for thirty seconds.
  5. Then add two cups of water. Cover well, next put the flame gauged on four for twenty minutes.
  6. After that, put the stove on low for the next ten minutes. (Note: keep the pot covered within the time, for the steam will build up the gravy). Total time is thirty-five minutes.
  7. Served 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)

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


Comments on Youtube.


JAMAICAN FOOD COOKBOOK
JAMAICAN DINNERS
Buy Jamaican Dinner Cookbook


JAMAICAN FOOD COOKBOOK
JAMAICAN BREAKFASTS

Jamaican Breakfasts cookbook

 

Subscribe, Comment, Share your thoughts, on JamaicanFoodRecipes YOUTUBE-Channel.


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Menu - here are: Curry Chicken, 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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