Curry Chicken
  • 3 1/2 pound(s) chicken
  • 3 stalk(s) escallion, chopped
  • 1 plum tomato, sliced
  • 1 medium onion, chopped
  • 4 clove(s) garlic, chopped
  • 1 teaspoon(s) black pepper
  • 1 teaspoon(s) scotch bonnet pepper, chopped
  • 4 tablespoon(s) Blue Mountain Jamaican curry powder (mild or to depending on preference)
  • 2 tablespoon of garlic powder
  • 2 tablespoon of onion powder
  • 2 tablespoon of Badia all purpose seasoning
  • 1/2 cube of Maggie Chicken Boulline
  • 3 tablespoon(s) of vegetable oil
  • 3 1/2 cup(s) water
  • 1 carrot, cut into coins sized pieces
  • 1 can of Grace Kennedy Butter Beans
  1. Cut chicken into bite-size pieces and wash in a mixture of white vinegar, lime and water (can add salt in the mix, if preferred).
  2. Season chicken with chopped escallion, onion, garlic, black pepper, chopped scotch bonnet pepper, tomato and all powdered seasonings. Cover and allow to marinate in the refrigerator for about 1 hour or overnight
  3. Heat Grace Vegetable Oil in a heavy skillet, add remaining curry powder and the grated ginger and allow to "burn" for about 2 minutes.
  4. Add the seasoned chicken and cook stirring for about 5-10 minutes.
  5. Pour in 3 cups hot water, stir then cover and allow to cook for about 40 minutes.
  6. Put carrots and butter beans into pot and let simmer for further 5-10 minutes, or until liquid in pot is somewhat thick.
"This is an easy dish that I enjoyed (and still do) while growing up. Now, this dish is comforting, especially when I'm missing home and my family." - Shanice A.