This dish is traditionally served with white rice and sweet and sour sauce, and tastes even better the next day. Try adding 1/2 cup of coconut and then adding twists. This recipe is from Lucinda Scala Quinns book “Lucindas Authentic Jamaican Kitchen” (Wiley). The ingredients for 8 servings include 2 3-pound chickens, 2 limes, juice and grated zest, 1/2 cup vegetable oil, 2 tablespoons butter (optional), 3 small onions, chopped, 4 cloves garlic, chopped, 4 tablespoons curry powder, 3 tomatoes, chopped or 1/4 cup tomato sauce, 1 Scotch bonnet pepper (any color), plus 2 to 4 slices (any color), 2 teaspoons salt, 3/4 teaspoon freshly ground black pepper, and 4 cups water. The recipe involves washing and drying the chicken, cutting it into small pieces, marinating it in lime juice and zest, frying it in oil and butter, sautéing onions and garlic, adding curry powder, tomatoes, pepper, salt, and black pepper, and simmering for 45 minutes until the chicken is tender.
Grayson
26.04.2023 @ 20:46
This dish is traditionally served with white rice and sweet and sour sauce, and tastes even better the next day. Try adding 1/2 cup of coconut and then adding twists. This recipe is from Lucinda Scala Quinns book “Lucindas Authentic Jamaican Kitchen” (Wiley). The ingredients for 8 servings include 2 3-pound chickens, 2 limes, juice and grated zest, 1/2 cup vegetable oil, 2 tablespoons butter (optional), 3 small onions, chopped, 4 cloves garlic, chopped, 4 tablespoons curry powder, 3 tomatoes, chopped or 1/4 cup tomato sauce, 1 Scotch bonnet pepper (any color), plus 2 to 4 slices (any color), 2 teaspoons salt, 3/4 teaspoon freshly ground black pepper, and 4 cups water. The recipe involves washing and drying the chicken, cutting it into small pieces, marinating it in lime juice and zest, frying it in oil and butter, sautéing onions and garlic, adding curry powder, tomatoes, pepper, salt, and black pepper, and simmering for 45 minutes until the chicken is tender.