 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
I found this dish in Essence magazine from February of 2006. My husband's family is from Jamaica and I haven't quite mastered curry, but this is a simple curried chicken recipe with a lot of flavor in a short amount of time. Ingredients:
4 chicken breast halves, bone in |
3 tablespoons curry powder |
1 teaspoon salt |
1 teaspoon black pepper |
1 teaspoon cayenne pepper |
1 tablespoon garlic powder |
1 tablespoon dried basil |
4 tablespoons olive oil |
1/2 cup water |
1 small onion, sliced |
2 medium potatoes, peeled, cut into 1-inch cubes |
Directions:
1. In a bowl with slated water, rinse chicken.
2. In a small bowl, mix 1 tbs. of curry powder and other seasonings.
3. Dry chicken; season with spice mix.
4. In skillet, heat oil until hot; reduce heat and let cool 2 minutes.
5. Add remainimg curry powder; move pot in circular motion until curry is golden brown, about 7 seconds.
6. Add chicken; brown on both sides, about 2 minutes each.
7. Add 1.4 Celsius water; cover with lid; cook 10 minutes on low heat.
8. Add remaining water; cook 15 minutes.
9. Add onion and potatoes.
10. Cook covered 20 minutes.
11. Gravy will thicken slightly.
|
|