CURRY 2.5 BLACK AND RED RECIPES

JAMAICAN CURRY CHICKEN | JUST A PINCH RECIPES

Jamaican Curry Chicken | Just A Pinch Recipes image

All the right spices will make this the best you ever tasted!

Provided by Stephanie Garvin-Owsley @gospelmusiclady

Categories Chicken

Prep Time 2 hours 15 minutes

Cook Time 2 hours

Yield 6

Number Of Ingredients 12

Ingredients

1 medium whole chicken(2.5 - 3lb)
6 tablespoon(s) jamaican curry powder
2 teaspoon(s) black pepper
2 teaspoon(s) salt
2 - scotch bonnet(hot peppers) or jalapenos
4 clove(s) garlic
5 sprig(s) fresh thyme
3 stalk(s) scallions
1 large onion
2 tablespoon(s) canola oil
2 cup(s) water
1/2 cup(s) canola oil

Steps:

Wash the chicken in lemon or lime Juice Chop the chicken up in to small pieces
Chop the onion, scallion, pepper and garlic in to small pieces Rub all of the ingredients(except the potatoes and water) in to the chicken and allow to marinate in the fridge for 2 hours
Using a heated dutch oven pot or large deep frying pan add 1/2 cup oil. Fry the chicken intil the chicken is sealed (5-10 minutes)
Add the potatoes and water to the pan, cover and fry until the sauce has a thick consistency (about 1 - 2 hrs)
Serve with red beans and rice. Recipe in my cookbook for this also.

EASY CHICKEN CURRY WITH VEGETABLES RECIPE | MELISSA D ...

Easy Chicken Curry with Vegetables Recipe | Melissa d ... image

Provided by Melissa d'Arabian : Food Network

Categories main-dish

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
3 tablespoons red Thai curry paste
1 yellow onion, sliced with the grain
2 chicken breasts, cut into cubes
Salt and freshly ground black pepper
1 1/2 cups broccoli florets
1 1/2 cups chopped carrots
1 teaspoon dried basil
3 cloves garlic, minced
Zest of 1/2 lime
1 1/4 cups coconut milk
1/4 cup chicken stock
One 14-ounce can diced tomatoes
Lime wedges, for squeezing

Steps:

Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.

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