1 Chicken (Whole-3-4)
2 Cloves Garlic
1 Lime
3 Stalks Escallions/Green Onion
1/2 Inch Ginger
2 tbsp Curry Powder
1 tsp Allspice / 10 Pimento Berries
3 tbsp Cooking Oil (Vegetable, Corn, Olive)
3 tsp Salt
2 1/2 Cups Water
3-4 Medium Potatoes
1 tsp cinnamon
1 Scotch Bonnett Pepper/ 1 tsp Cayanne Pepper
Cooking Method
1. Cut chicken into 2 inch pieces, place the chicken pieces into a container of water. Then squeeze he juice from the limes into the water and wash the chicken. Remove chciken and allow to drain.
2. Crush the ginger, using the back of your knife bruise the escallion, and crush the garlic.
3. Rub the chicken with a tbsp of the curry powder, salt, scotch bonnett pepper/cayanne pepper, escallion, garlic, ginger, cinnamon and the sugar.
4. Add the cooking oil to a heated sauce pan/stock pot. Allow the oil to heat for about two minutes and then add the remaining curry powder and pimento berries/allspice. Allow the curry powder to simmer for a minute.
5. Add the chicken to the seasoned oil, then adding the 2 cups water and stir.
6. Peal and cube the potatoes, then add to the pot and allow to simmer for about 25-30 minutes.
This can be served with Plain Rice, Seasoned Rice, or wrapped in a tortilla.
2 Cloves Garlic
1 Lime
3 Stalks Escallions/Green Onion
1/2 Inch Ginger
2 tbsp Curry Powder
1 tsp Allspice / 10 Pimento Berries
3 tbsp Cooking Oil (Vegetable, Corn, Olive)
3 tsp Salt
2 1/2 Cups Water
3-4 Medium Potatoes
1 tsp cinnamon
1 Scotch Bonnett Pepper/ 1 tsp Cayanne Pepper
Cooking Method
1. Cut chicken into 2 inch pieces, place the chicken pieces into a container of water. Then squeeze he juice from the limes into the water and wash the chicken. Remove chciken and allow to drain.
2. Crush the ginger, using the back of your knife bruise the escallion, and crush the garlic.
3. Rub the chicken with a tbsp of the curry powder, salt, scotch bonnett pepper/cayanne pepper, escallion, garlic, ginger, cinnamon and the sugar.
4. Add the cooking oil to a heated sauce pan/stock pot. Allow the oil to heat for about two minutes and then add the remaining curry powder and pimento berries/allspice. Allow the curry powder to simmer for a minute.
5. Add the chicken to the seasoned oil, then adding the 2 cups water and stir.
6. Peal and cube the potatoes, then add to the pot and allow to simmer for about 25-30 minutes.
This can be served with Plain Rice, Seasoned Rice, or wrapped in a tortilla.
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