Curry Chicken

Serves 1
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Directions

  1. 1Remove the skin from the whole chicken and chop it into bite-sized pieces.
  2. 2Remove the skin from the whole chicken and chop it into bite-sized pieces.
  3. 3Remove the skin from the whole chicken and chop it into bite-sized pieces.
  4. 4Clean the cutting board thoroughly after handling raw chicken.
  5. 5Clean the cutting board thoroughly after handling raw chicken.
  6. 6Clean the cutting board thoroughly after handling raw chicken.
  7. 7Marinate the chicken pieces with oil, salt, all-purpose seasoning, crack black pepper, Esmen's curry powder, allspice, thyme, and Scotch bonnet.
  8. 8Marinate the chicken pieces with oil, salt, all-purpose seasoning, crack black pepper, Esmen's curry powder, allspice, thyme, and Scotch bonnet.
  9. 9Marinate the chicken pieces with oil, salt, all-purpose seasoning, crack black pepper, Esmen's curry powder, allspice, thyme, and Scotch bonnet.
  10. 10Mix the chicken and seasonings thoroughly.
  11. 11Mix the chicken and seasonings thoroughly.
  12. 12Mix the chicken and seasonings thoroughly.
  13. 13Finely chop the garlic, onions, scallions, red and green peppers, ginger, and Scotch bonnet.
  14. 14Finely chop the garlic, onions, scallions, red and green peppers, ginger, and Scotch bonnet.
  15. 15Finely chop the garlic, onions, scallions, red and green peppers, ginger, and Scotch bonnet.
  16. 16Heat a Dutch pot on high heat, then add vegetable oil and curry powder.
  17. 17Heat a Dutch pot on high heat, then add vegetable oil and curry powder.
  18. 18Heat a Dutch pot on high heat, then add vegetable oil and curry powder.
  19. 19Burn the curry in the oil to get maximum flavor, stirring constantly.
  20. 20Burn the curry in the oil to get maximum flavor, stirring constantly.
  21. 21Burn the curry in the oil to get maximum flavor, stirring constantly.
  22. 22Add the marinated chicken to the pot.
  23. 23Add the marinated chicken to the pot.
  24. 24Add the marinated chicken to the pot.
  25. 25Turn down the heat to low and give it a stir.
  26. 26Turn down the heat to low and give it a stir.
  27. 27Turn down the heat to low and give it a stir.
  28. 28Cover the pot with a lid and allow the natural juices from the chicken to come out.
  29. 29Cover the pot with a lid and allow the natural juices from the chicken to come out.
  30. 30Cover the pot with a lid and allow the natural juices from the chicken to come out.
  31. 31Add the chopped onions, garlic, ginger, scallions, and Scotch bonnet to the chicken.
  32. 32Add the chopped onions, garlic, ginger, scallions, and Scotch bonnet to the chicken.
  33. 33Add the chopped onions, garlic, ginger, scallions, and Scotch bonnet to the chicken.
  34. 34Add a splash of water to the pot.
  35. 35Add a splash of water to the pot.
  36. 36Add a splash of water to the pot.
  37. 37Cover the pot and allow the ingredients to cook.
  38. 38Cover the pot and allow the ingredients to cook.
  39. 39Cover the pot and allow the ingredients to cook.
  40. 40Add the sliced red and green peppers to the pot.
  41. 41Add the sliced red and green peppers to the pot.
  42. 42Add the sliced red and green peppers to the pot.
  43. 43Give it a final stir.
  44. 44Give it a final stir.
  45. 45Give it a final stir.

Ingredients

  • 1 whole whole chicken
  • 1 whole whole chicken
  • 1 whole whole chicken
  • 2 tablespoons Jamaican curry powder
  • 2 tablespoons Jamaican curry powder
  • 2 tablespoons Jamaican curry powder
  • 1.5 tablespoons all purpose seasoning
  • 1.5 tablespoons all purpose seasoning
  • 1.5 tablespoons all purpose seasoning
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 2 tablespoons vegetable oil
  • 2 tablespoons vegetable oil
  • 2 sprig thyme
  • 2 sprig thyme
  • 2 sprig thyme
  • 0.5 scotch bonnet pepper
  • 0.5 scotch bonnet pepper
  • 0.5 scotch bonnet pepper
  • 1 tablespoon whole allspice
  • 1 tablespoon whole allspice
  • 1 tablespoon whole allspice
  • 0.25 cup vegetable oil
  • 0.25 cup vegetable oil
  • 0.25 cup vegetable oil
  • 1 tablespoon Jamaican curry powder
  • 1 tablespoon Jamaican curry powder
  • 1 tablespoon Jamaican curry powder
  • 1 red pepper
  • 1 red pepper
  • 1 red pepper
  • 1 green pepper
  • 1 green pepper
  • 1 green pepper
  • 2 tablespoon chopped ginger
  • 2 tablespoon chopped ginger
  • 2 tablespoon chopped ginger
  • 2 clove chopped garlic
  • 2 clove chopped garlic
  • 2 clove chopped garlic
  • 0.5 bunch scallion
  • 0.5 bunch scallion
  • 0.5 bunch scallion
  • 0.5 scotch bonnet
  • 0.5 scotch bonnet
  • 0.5 scotch bonnet
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water

Equipment

cutting boardknifebowldutch potwooden spoon

Tips

  • Make sure you allow your curry powder to really toast before adding your chicken.
  • You can cook immediately if need be and will still get great results.
  • Add more or less water depending on how much heavy you like with your curry.