Curry Chicken - Caribbean Style

Hello everybody, it is John, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Curry Chicken - Caribbean Style. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Curry Chicken - Caribbean Style, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Curry Chicken - Caribbean Style delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Curry Chicken - Caribbean Style is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few components. You can have Curry Chicken - Caribbean Style using 15 ingredients and 13 steps. Here is how you can achieve that.

My wife and I wanted to try something new. That was the best decision ever..... my youngest boy can't get enough. Hot and spicy and LOVING it!!!!!

Ingredients and spices that need to be Make ready to make Curry Chicken - Caribbean Style:

1. 4 lbs chicken (thighs and legs skin off)
2. 4 medium size potatoes roughly chopped
3. 3-4 tbsp veggie oil
4. 1/2 c water
5. 2 tsp salt
6. 2 tsp black pepper
7. 2 garlic cloves diced
8. 1 medium onion (diced)
9. 1 large tomato
10. 3 scallions chopped
11. 3 sticks fresh thyme
12. 4 tbsp ketchup
13. 3 tbsp Amchar Massala (I use Chief brand)
14. 4 tbsp curry powder (I use Blue Mountain Jamaican Hot)
15. 1 scotch bonnet (a.ka. Jamaican Pepper)

Instructions to make to make Curry Chicken - Caribbean Style

1. In a large mixing bowl combine your chicken, 1/2 your chopped onion, fresh thyme, chopped scallions, salt, pepper, tomato, ketchup, amchar massala and your chopped up scotch bonnet.
2. Mix ingredients in the bowl by hand thoroughly and then cover. Place in the refrigerator for 1-2 hours and let marinate.
3. Place your large Dutch pot on the stove and turn heat on high and let pot hot.
4. Lower the heat to medium and add your veggie oil and the rest of the onion and garlic. Cook for 3-4 minutes (be careful not to let your garlic burn)
5. Add your curry powder and stir for an additional 3 minutes to cook the raw curry taste.
6. Add 1/4 cup of water and continue to stir.
   
   You should notice that the liquid in the pot is cooked off and the curry is forming somewhat like a paste.
7. Begin adding your marinated chicken. Turn the heat up to medium high.
8. Stir the chicken to coat the pieces with the curry.
9. Place the lid on the pot for about 15-20 minutes. About 8 minutes in, check and stir the chicken. Recover with lid and let cook for the remainder 15-20 minutes.
10. After the 15-20 minutes add your potatoes and the rest of the water. Turn your heat up to high and bring to a boil. Place the lid half way on to cook off some of the liquid.
11. Chicken curry is done when meat begins to fall off the bone and a nice gravey forms.
    
    Note - you can add more water if needed for gravey.
12. Serve with a side of rice and a wedge cornbread. Enjoy......
13. 

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