Jamaican Curry Chicken
- Number of Servings: 4
Ingredients
*Tyson boneless, skinless chicken breast, 16 oz (remove)*Potato, raw, 1 cup diced (remove)Onions, raw, 1 small (remove)Scallions, raw, 1.5 large (remove)Thyme, fresh, 2 tsp (remove)Garlic, 4 cloves (remove)Salt, 2 tsp (remove)Red Ripe Tomatoes, 1 medium whole (2-3/5" dia) (remove)Water, tap, 1 cup (8 fl oz) (remove)*Canola Oil, 1 tbsp (remove)Curry powder, 3 tbsp (remove)
Wash the chicken in lemon or lime Juice
Chop the chicken up in to small pieces
Chop the onion, scallion, pepper, tomato and garlic into small pieces
Rub all of the ingredients (apart from the potato and water) in to the chicken and allow to marrinate in the fridge for 2 hours
Chop the potato in to small pieces
Fry the chicken in oil until the chicken is sealed (5-10 minutes)
Add the potatoes and water to the pan, cover and fry until the sauce has a thick consistency (about 1 - 2 hrs)
Makes 4 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user PHILLY-ALISHA77.
Chop the chicken up in to small pieces
Chop the onion, scallion, pepper, tomato and garlic into small pieces
Rub all of the ingredients (apart from the potato and water) in to the chicken and allow to marrinate in the fridge for 2 hours
Chop the potato in to small pieces
Fry the chicken in oil until the chicken is sealed (5-10 minutes)
Add the potatoes and water to the pan, cover and fry until the sauce has a thick consistency (about 1 - 2 hrs)
Makes 4 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user PHILLY-ALISHA77.
Nutritional Info Amount Per Serving
- Calories: 196.4
- Total Fat: 4.9 g
- Cholesterol: 55.1 mg
- Sodium: 1,405.5 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 3.4 g
- Protein: 25.2 g
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