Influenced by the Indian and Southeast Asian curries, Jamaican Curry has adopted its own unique spicy flavor. This Jamaican Chicken Curry recipe owes its pungency to Scotch Bonnet Chili Peppers and gets his interesting sweetish taste of yams. This exotic dish can either be a simple hearty dinner or a star on the party menu, that failure is not to your guests on special occasions to impress.
Ingredients (for 4 servings) - 3 tablespoons curry powder Jamaican 8-10Chicken thighs 1 large sweet potato (peeled and big plays), tablespoons vegetable oil, 1 / 2 tsp ground allspice, 2 teaspoons finely chopped 1 clove garlic, 1 tablespoon chopped ginger root, 1 / 2 cup green onions into thin slices cut in, 1 Scotch bonnet pepper (minced), 2 cups chicken broth 1 / 2 teaspoon salt
Preparation
· Combine curry powder, allspice and salt in a large bowl,.
· Add chicken thighs. Make sure the spices coat evenly chicken. Cover and store for about an hour in the refrigerator.
• In a large saucepan or deep frying pan heat the oil over medium heat.
· Stir in garlic, scallions, Scotch Bonnet pepper, and Ginger. Cook for about 2 minutes. Constantly stir.
· Add chicken. Cook for about 2-3 minutes.
· And chicken broth to a boil New, then move in sweet potato.
· Turn the heat to low cover, and simmer for about 40-50 minutes. Stir occasionally.
· Remove chicken and potatoes from the potwith a large slotted spoon, and arrange on a platter. Cover to keep warm.
· Rotate the heat until thickened medium high and cook the sauce (uncovered) for about 50-10 minutes or until it.
· Sauce over chicken and sweet potato with salt to taste..
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