HOW TO MAKE A BABY BONNET RECIPES
JAMAICAN STYLE CURRY CHICKEN RECIPE | ALLRECIPES
This is a recipe that I have put together over some various websites, verbal consultations and just experimenting on my own and with my family. Rich and hearty with a great flavor when you can't get the real thing in the islands. Try a variety of hot peppers to change the flavor - even sweet bell peppers give a different taste. Use fresh thyme to really bring out the fresh taste.
Provided by Ed G II
Categories Chicken Breasts
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a skillet over medium-high heat; cook and stir onion, tomato, garlic, curry powder, habanero pepper, and thyme until onion is golden, about 7 minutes. Stir in chicken and cook until chicken is lightly browned, about 5 minutes.
- Pour water into the skillet, reduce heat to low; cover and simmer until chicken is no longer pink at the center, about 30 minutes. Season with salt.
Nutrition Facts : Calories 209.7 calories, CarbohydrateContent 6.2 g, CholesterolContent 30.4 mg, FatContent 15.4 g, FiberContent 2 g, ProteinContent 12.5 g, SaturatedFatContent 2.6 g, SodiumContent 322.2 mg, SugarContent 2.3 g
CURRIED RED LENTIL SOUP RECIPE - BBC FOOD
This spicy soup is a filling lunch option that is full of fibre and protein from the lentils. The addition of the Scotch bonnet packs an extra punch of heat. Each serving provides 421 kcal, 15g protein, 57g carbohydrates (of which 16g sugars), 8.3g fibre, 0.34g salt.
Provided by Tai Ibitoye
Prep Time 30 minutes
Cook Time 30 minutes
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan, add the onion and fry gently for 5–6 minutes until soft. Add the garlic, ginger, chilli and garam masala, fry for 1 minute and then stir in the tomato purée. Fry for 1 minute then pour in the coconut milk and 1 litre/1¾ pints water. Stir in the lentils, sweet potato and pepper, bring to the boil and then reduce the heat to a gentle simmer.
- Cover the pan with a lid and cook for 20 minutes until the lentils and sweet potato are soft, but still holding their shape. Stir in the spinach, a handful at a time, until wilted. Remove the pan from the heat and season with the salt. Serve in warmed bowls.
Nutrition Facts : Calories 421kcal, CarbohydrateContent 57g, FiberContent 8.3g, ProteinContent 15g, SugarContent 16g
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Reviews 4
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