| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
Jamaican |
Poultry |
6 |
Servings |
INGREDIENTS
| 2 |
md |
Sized frying chickens cut up & boned |
| 3 |
tb |
Vegetable oil |
| 2 |
|
Cloves garlic, chopped |
| 2 |
|
Scallions, chopped |
| 1/2 |
ts |
Pepper |
| 1 |
tb |
Curry powder |
| 1 |
ts |
Allspice |
| 1 |
|
Inch piece ginger, peeled & finely chopped |
| 1 |
c |
Coconut milk |
| 2 |
lg |
Potatoes, peeled and diced |
| 6 |
c |
Up to … |
| 8 |
c |
Steamed rice |
|
|
Mango chutney, garnish |
|
|
Coconut milk, garnish |
|
|
Yogurt, garnish |
INSTRUCTIONS
In a stew pot, heat the vegetable oil. Add the garlic, scallions, pepper,
curry, allspice, and ginger and cook for a few minutes. Add the chicken and
simmer, covered on low heat about 10 minutes. Add the coconut milk and
potatoes and continue to cook for 30 to 40 minutes. Serve over hot steamed
rice with a selection of condiments such as mango chutney, coconut milk &
yogurt. ---
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