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Thursday, December 6, 2012

Great Recipes From Around the World


One of my favorite recipe is "Curry Chicken." This dish is full of flavors, with minimal time spent in the kitchen.
I first tried this recipe while on the island of Jamaica, over 25 years ago and I've continued to enjoy it since then. Most Jamaicans are quite fond of spicy foods, so they tend to use the curry that has a little pepper already mixed into it, and they add a few pieces of hot chili peppers, or scotch bonnet peppers, to the chicken to increase the spicy taste. But the recipe I'll share with you will be on the mild side, allowing you to enjoy as is, or you may wish to add hot peppers to it.
It is important to note that the curry will leave a stain on some surfaces such as plastic and cloth. To remove the stain add a little bleach at the time of washing and allow to soak for 10-15 minutes before washing and rinsing.
With that being said, let's get going with this great meal!
Curry Chicken
4-6 chicken thighs
1 1/2 tsp McCormick curry powder
1 small onion chopped into small pieces
1 scallion cut into small pieces
2 cloves garlic cut into small pieces
2 -3 pieces of fresh thyme
1/2 tsp garlic powder
1 tbsp cooking oil
1 tbsp buttery spread
salt and black pepper
1/4 cup lemon juice
  • Remove skin and bone from thighs, then cut into three pieces, lengthwise, and rinse.

  • Add just enough water to cover chicken, add lemon juice, and let stand for 5-8 minutes, then drain.

  • Season chicken with salt, pepper, garlic powder and McCormick curry powder. Use a spoon to mix the seasoning and chicken together, then cover and place in refrigerator.

  • Place saucepan over medium heat, and add oil and buttery spread.

  • Add garlic, onion, and scallion, to the saucepan, and let this cook for 2 minutes.

  • Add chicken, 1/2 cup water, fresh thyme, and bring to a boil.

  • Cover, and cook over low to medium heat for approximately 30 minutes, stirring occasionally to make sure the liquid isn't too low, and the content isn't sticking to the bottom of the pan.

  • Adjust the heat setting to low when most of the liquid is gone, and keep the saucepan uncovered, as you frequently, but gently stir the chicken.

  • The chicken is ready when a thin, buttery gravy is formed.

  • Spoon over warm rice and enjoy with a side of veggies.
Angela Cordell
Hungry for more mouthwatering recipes? Then come on over to my place and lets start cooking! Angies Global Food Connection
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