Chicken Curry Stew | Curried Chicken

April 7, 2022

35 minutes

easy

serves 2

This Chicken Curry Stew | Curried Chicken is a wholesome meal recipe. Cook Chicken Curry Stew | Curried Chicken for lunch-time or dinner. Enjoy eating it; Chicken Curry Stew | Curried Chicken is a trendy and popular food for any time meal. Jamaican Cooking’s Chicken Curry Stew | Curried Chicken is seasoned and marinaded in natural herbs and spices. This Chicken Curry Stew | Curried Chicken is flavorful and delicious. “JOIN OUR FOOD FORUM, UPLOAD AND SHARE YOUR OWN RECIPE, MEMBERSHIP IS FREE!”. (It is exciting, join us in this fun community)

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Ingredients

Adjust Servings

	1 + ½ lbs; or ½ whole Chicken (cut to pieces chunks, do not de-bone) buy fresh
	1 or 2 stacks Scallion (diced)
	1 ½ medium Onions (diced)
	6 cloves Garlic (peeled mashed)
	¼ teaspoon Pimento Berries (dried)
	sprig Thyme (fresh) - (tie to one fingers)
	1 ½ tablespoons Salt
	½ ripe Pepper (Scotch Bonnet); or Fresh Chili Pepper - cut in half
	¼ inch Ginger Root (wash it, do not peel) - optional
	1 teaspoon White/Cedar, or Wine Vinegar
	1 maybe ½ more tablespoons Curry Powder
	¼ piece Sweet/Bell Pepper (diced) - optional
	1 teaspoon Butter (add near to the end) - optional
	2 to 4 tablespoons Cooking Oil
	2 cups Water
	VEGETABLES TO ADD INTO THE STEW AS WELL: (add any or two of the following 8 minutes near the end)
	1 small Carrots (diced) - optional
	½ medium Irish Potato (diced) - optional
	½ piece Cho-Cho (diced) - optional

THE CHEF RECOMMENDS USING THESE HERBS,.! (for those who wants to use powdered seasonings add: 1 + 1/2 tablespoons of All Purpose Seasoning, 1 teaspoon of Tenderizer instead):

	1 tablespoon Cilantro & or Parsley (dried or fresh) - flake it
	1 teaspoon Basil (dried or fresh) - flake it
	1 teaspoon Rosemary (dried or fresh) - flake it

Nutritional Information

200g Fat

100g Protein

146g Sugars

436g Calories

24g Carbs

137g Trans fat

Directions

Preparation:

The seasonings must first be stripped, washed and diced. Cut half of a chicken into chicken’s parts, then cut the thigh in four pieces, followed by cutting the wing and the leg in two pieces, now cut the breast into four pieces.

Combine the chicken’s pieces with all the seasonings and herbal. Do not use the curry powder yet.

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Cook it:

Put to heat a pot for stewing; gauged at eight. Add one peeled garlic clove. Add the curry powder and allow for ten seconds, next use a cooking fork to stir the garlic and the curry powder at the bottom of the pot for ten seconds, (Note: this is called burning the curry powder. Curry can be hard on the stomach; if you do this, it will not be.) Add the oil right after that. (do not allow the curry to get black, it is important), then shortly after that, add the seasoned chicken pieces. Allow to fry on each side for two minutes. Add the seasonings and stir in for thirty seconds.

Then add two cups of water. Cover well, next put the flame gauged on four for twenty minutes. After that, put the stove on low for the next ten minutes. (Note: keep the pot covered within the time, for the steam will build up the gravy). Total time is thirty-five minutes. Serve with peeled boiled green bananas or brown rice alongside vegetables.

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Notes

*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.

*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.

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