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Jamaican Curry Chicken
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Ingredients
– 2 lbs boneless skinless chicken breast chopped – 2 1/2 tbsp curry powder divided – 1/2 tsp allspice – 1/2 tbsp all purpose seasoning – 1 tsp dried thyme – 1 tsp ground ginger – 1 tbsp olive oil – 1 medium onion diced – 1 scotch bonnet pepper minced – 4 cloves garlic minced – 1 cup water – 1 medium potato peeled and diced – salt and pepper to taste
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In a large bowl combine chicken, curry powder, allspice, dried thyme, all purpose seasoning, ground ginger, salt, black pepper, onion and garlic.
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In a dutch oven, heat olive oil and add 1 1/2 tablespoons curry powder and burn the curry. You want to do this for about 30 seconds stirring with a wooden spoon.
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Take the chicken and all the marinade and add it to the pot and cook for about 10 minutes stirring occasionally.
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Add a cup of water and potatoes to the pot and give a good stir then bring to a boil. Lower heat to medium heat and cover cooking for 20 minutes.
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Remove lid and cook uncovered for about 5 minutes to reduce and thicken the gravy.
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Serve nice and hot with white rice!
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