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Can you smell that?!?

No!

Come closer…….

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What about now…..

Yep! Yep! Yeppers!

Smells good huh…

That my friends is what we call Jamaican Curry Chicken….. Mmmmmmmmmmmmm!!!!! :-P

This is a favorite in my house, and is eaten honestly anytime of the day.

I know your probably asking for breakfast?! Have you lost your mind? Kinda when it comes to curry chicken I honestly have.

If your fan of Curry Chicken then you have to try this recipe, you won’t stop eating it.

Enjoy!

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First start off by chopping up a whole chicken in small pieces.  Dice green onions, garlic cloves, and a medium onion.  Season the chicken with curry powder, allspice, black pepper, and salt.  After add the diced green onions, chopped garlic cloves, onion, thyme, and scotch bonnet pepper.

I know the smell is wonderful… You will start salivating before you start cooking.

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In a large pot, or dutch pan add vegetable oil and allow it to get hot.  Once the oil is hot add the some of the chopped onion and garlic and brown.

Next, add the seasoned chicken in batches, cooking for 5-10 minutes, turning over once to cook the other side. When adding the chicken take out the thyme and scotch bonnet for later use.

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When you see the chicken being cooked in batches its very easy to want to snag a piece of yummy chicken out, but do not…

curry chicken

I repeat DO NOT!!!!

That’s cheating!!!!!

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Once all the chicken is browned add all the chicken again to the dutch pot along with the remaining onions, garlic, scallion, and scotch bonnet.

Add 2 cups of water to the pot, cover and simmer for 30-40 minutes.

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As the chicken is simmering, peel and chop one small-sized potato.  Add the potato to the pot and allow the potato to cook.

As the potato cook assemble the spinners to add to the chicken.  If your asking yourself what spinners are they are little pieces of dough heaven. :-) Yum!

**All you do is add flour, water, and salt, knead, and then roll** recipe to follow


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Don’t these look delicious?!?  Well guess what they are!


Curry Chicken

Serve with white jasmine rice, boiled dumplings, and even some fried plantains.

That’s So Yummy!


Jamaican Curry Chicken

1 chicken (about 3 lbs)

1.5 tablespoon Vegetable oil

2 cloves garlic, chopped

2 Scallions, chopped

3 sprigs fresh thyme, chopped

3-4 tablespoon Jamaican curry powder

1 tablespoon allspice

2 teaspoons salt

2 cups water

2 teaspoon pepper

1 small-sized potato, diced

scotch bonnet

**Boiled Dumpling recipe below


First start off by chopping up a whole chicken in small pieces.  Dice green onions, garlic cloves, and a medium onion.  Season the chicken with curry powder, allspice, black pepper, and salt.  After add the diced green onions, chopped garlic cloves, onion, thyme, and scotch bonnet pepper.

In a large pot, or dutch pan add vegetable oil and allow it to get hot.  Once the oil is hot add the some of the chopped onion and garlic and brown.

Next, add the seasoned chicken in batches, cooking for 5-10 minutes, turning over once to cook the other side. When adding the chicken take out the thyme and scotch bonnet for later use.

Once all the chicken is browned add all the chicken again to the dutch pot along with the remaining onions, garlic, scallion, and scotch bonnet.

Add 2 cups of water to the pot, cover and simmer for 30-40 minutes.

As the chicken is simmering, peel and chop one small-sized potato.  Add the potato to the pot and allow the potato to cook.

As the potato cook assemble the spinners to add to the chicken.  If your asking yourself what spinners are they are little pieces of dough heaven. :-)

Yum!

**All you do is add flour, water, and salt, knead, and then roll** recipe below

Boiled Dumplings:

½ lb. All purpose Flour

1 cup Water

½ tsp. Salt

Mix flour and salt together in a cooking bowl. Add half a cup of water to the mix, and then use your hand to knead the flour.

The flour will look like crumbs; when this happens add a little water each time, and knead until the dough is made and the water is finished.

If you need to add a little bit more water do so, but do not let the dough get sappy and soft.

Now tear off pieces of dough about the size of a golf ball and place them in the same bowl for about 20 minutes. In the meantime, go ahead and do whatever else you have to do to past the time.

Come back and take the golf ball size pieces of dough and roll them between your palms to make them feel smooth. If you are right-handed, use the right heel of your palm to press the piece of dough until it is flat.

But you must leave a dent in the middle of the dough. (I don’t know why, it’s been that way forever) the Jamaican dumplings will cook faster I suppose.

Bring a pot of water to a boil; add the flat pieces of dough to the pot. Cook for 25 minutes

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