Jamaican Curry Chicken

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Pineapple Chicken

Curry Chicken

Pepper Steak

2 Lbs Chicken cut in desired size
(The smaller the better)
1 table spoon mixed meat season
1 table spoon curry powder
1 stalk scallion
1 medium onion sliced
sprig of thyme
1 clove garlic crushed
Salt and Black pepper to taste
½ cup oil
1 medium carrot
½ medium tomato
Combine chicken (meat season, curry powder, onion, garlic, salt and pepper to taste and 2 table spoon oil and rub well. (The oil will help to spread the mixture easier)
Cover and allow to marinate for at least an hour but overnight in the refrigerator is perfect.

Remove the onions from the pieces of chicken
Add oil to the sauce pan and when hot add the chicken without covering over medium flames
Stir frequently to ensure that all pieces of chicken is done well. (reach the desired color)
At this moment check to see if you are satisfied with the color of the curry…(All brands of curry are different) if it seems to be too white then add a sprinkle of curry to the cooking meat until the desired effect is reached.

After this process is finish and it seems as that if continue the meat is going to burn now… it is time for action.
If too much oil is in this sauce pan remove some.
Add water to the amount of about ½ inch above the meat.
Add the onions that was removed from the chicken earlier and cover (allow to cook)
When the water is reduce to about the level of the meat add scallion/ slice carrots/tomato/salt and black pepper to taste. PS…. Don’t add anymore meat season after the initial stage.
Allow to cook to desired taste and amount of gravy. You may want to wear a latex gloves if you are scared of getting curry on the hand.