Curried Jamaican Chicken with Rice and Peas

This is a spicy Caribbean meal that can be served as is below or with plantains. The level of red pepper can be adjusted based on preference.

Prep. Time: 15 mins.
Cooking Time: 2 hr. 30 mins.
Servings: 6-8


Ingredients:

Curry Powder
5 tsp ground turmeric

4 tsp coriander

1/2 tsp cayenne

1 tsp  ginger

1 tsp nutmeg

1 tsp  allspice

3 tsp fenugreek

2 tsp cumin

2 tsp black pepper

2 tsp aniseed

2 tsp yellow mustard seeds

3/4 tsp cloves

Curried Chicken and Potatoes

1 + 1/2 lbs chicken

6 Tbsp Curry Powder (see above)

2 potatoes

1 + 1/2 Tbsp Vegetable Oil

2 cups water

1 chopped onion

3 chopped green onions

5 sprigs thyme

4 cloves garlic, minced

2 tsp salt

Rice and Peas

1 + 1/2 cups long grain white rice
3/4 cup dried pigeon or kidney beans
2 cloves garlic, minced
1 jalapeno pepper, opened with a slice lengthwise
3 chopped green onions
14.5 oz. coconut milk
1 tsp salt
1 tsp black pepper


Directions:

Rice and Peas
Bring 4 cups water to a boil and add the dried beans.

Remove from heat and let stand for one hour.

Drain and rinse the beans. Add more water and cook for 45 mins.

Drain the water

Add the rice, garlic, jalapeno, green onions, coconut milk, salt and pepper

Bring to a boil

Reduce heat and simmer 30 mins.


Curried Chicken and Potatoes
Chop the chicken into bite size pieces

Put the chicken, curry powder, vegetable oil, onions, garlic, thyme and salt into a large pot and coat the chicken

Chop the potatoes into bite size pieces

Fry the chicken for 10-15 mins.

Add in the potatoes and water, cover and cook for 1 hr.