Jamaican Curried Chicken
Yield
6 servingsPrep
20 minCook
40 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
chicken
for frying, cut up & boned |
*
|
| 3 | tablespoons |
vegetable oil
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| ½ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
curry powder
|
|
| 1 | teaspoon |
allspice
|
|
| 1 | inch |
ginger
peeled, finely chopped |
*
|
| 1 | cup |
coconut milk
|
|
| 2 | large |
potatoes
peeled and diced |
|
| 6 | cups |
rice
steamed, up to 8 cups |
|
| 1 | x |
mango chutney
garnish |
* |
| 1 | x |
coconut milk
garnish |
*
|
| 1 | x |
yogurt
garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
chicken
for frying, cut up & boned |
*
|
| 45 | ml |
vegetable oil
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| 2.5 | ml |
black pepper
|
|
| 15 | ml |
curry powder
|
|
| 5 | ml |
allspice
|
|
| 1 | inch |
ginger
peeled, finely chopped |
*
|
| 237 | ml |
coconut milk
|
|
| 2 | large |
potatoes
peeled and diced |
|
| 1.4 | l |
rice
steamed, up to 8 cups |
|
| 1 | x |
mango chutney
garnish |
* |
| 1 | x |
coconut milk
garnish |
*
|
| 1 | x |
yogurt
garnish |
*
|
Directions
In a stew pot, heat the vegetable oil.
Add the garlic, scallions, pepper, curry, allspice, and ginger and cook for a few minutes.
Add the chicken and simmer, covered on low heat about 10 minutes.
Add the coconut milk and potatoes and continue to cook for 30 to 40 minutes.
Serve over hot steamed rice with a selection of condiments such as mango chutney, coconut milk and yogurt.
