In Jamaica most people use tomatoes in their curry recipe, but I prefer to use red and green bell peppers instead, and a tablespoon of ketchup and West Indian pepper sauce to add some zip!
1Tbsp(15 mL) West Indian hot pepper sauce (optional)
3cups(750 mL) Water
2Medium potatoescut in 6 pieces each
Instructions
Prep & Season Chicken
Cut and wash chicken: Cut chicken into serving pieces (not too small) and remove and discard skin. Pour lemon juice over chicken, wash in cold water, drain well and dry with paper towel
Season chicken with 2 tsp salt, black pepper, 3 Tbsp of curry powder and chopped garlic; put chicken in fridge for 1 hour to absorb spices
Cooking Instructions
Add cooking oil to saucepan and heat on High; saute cumin seeds for ½ minute
then add chopped onion, green and red bell peppers,
Add thyme, pepper sauce, 3 Tbsp curry powder, 1 tsp salt and tomato ketchup; sauce onion and peppers until just tender
Add 1 cup of boiling water and, when sauce is boiling, add chicken. Fold in chicken until it is well covered with sauce and seasonings; add 1½ cups of boiling water; cover and bring to a rolling boil
Lower heat to medium, add potatoes and add ½ cup water, cover and simmer (slow boil) until chicken is tender and sauce thickens (about ½ hour)
Taste and adjust with salt, if needed.
Notes
Serving Suggestion: Curry chicken is traditionally served with steamed white rice or Jamaican rice and peas along with a salad.