Jamaican chicken curry

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Ingredients

  • 2 KG Chicken, chopped in small pieces (skin removed)

  • Lemon juice (for rinsing chicken)

  • Salt and Black pepper, as per taste

  • 6 tablespoons Curry Powder

  • 4 garlic cloves, minced

  • 1/2 red and green bell pepper, finely chopped

  • 1 onion, chopped

  • 1 teaspoon Cumin seeds, not powder

  • 1 teaspoon Dried thyme or 2 sprig fresh thyme

  • 2 tablespoon Tomato ketchup

  • 1 or 2 tablespoon The jerk House scotch Bonnet red hot pepper sauce (depending on taste)

  • 3 cups Water

  • 2 Medium sweet potatoes, cut in 6/8 pieces each (Cubed)

  • Oil for cooking

 

Directions

  1. Wash the chicken well with water and then with lemon juice. Again rinse it with cold water and pat dry using a paper towel.

  2. Sprinkle some salt, pepper, chopped garlic and curry powder on the chicken and rub them well all over it.

  3. Place the seasoned chicken in the refrigerator and let it rest for an hour.

  4. Heat some oil in a saucepan and put some cumin seeds in it. Once they start tempering, add the onions and peppers. Sauté till the onions turn brown.

  5. Add some pepper sauce, fresh thyme and curry powder and mix it well.

  6. Sprinkle some salt and pepper and add ketchup to it. Continue to stir as it cooks.

  7. Pour in some hot water and let it boil. Once it starts to boil, add the chicken pieces and cover them with the sauce. Add more water if needed and let it boil.

  8. Mix in the potatoes and cook it covered over reduced flame till the chicken it thoroughly cooked and the sauce has thickened to desired level.

  9. Adjust the salt and pepper levels, as needed. Serve hot.