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Jamaican Curry Chicken
PREP TIME: 45 Minutes DIFFICULTY: Easy YIELD: 4 Servings
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2 tbsp. Fresh Lime Juice
2 sprigs Fresh thyme
1 tbsp. vegetable oil
1 large onion, diced
1 tsp. freshly minced ginger
1 tsp. Dry Mustard
1 small Scotch Bonnet pepper, minced (do not touch face or eyes after handling; immediately wash hands)
2 tbsp. Best Indian Curry powder
1 1/2 pounds chicken, chopped into 1-inch pieces
3 medium Irish potatoes, cubed
Busha Browne's Pukka Hot Pepper Sauce
Busha Browne's Original Spicy Planters Steak Sauce
1 tsp. salt
1/2 tsp. Black Powder
4 cloves Garlic, crushed in a press
2 cups of water
Wash chicken with a cork full of vinegar or lime juice and set aside.
Chop the onion, scallion, pepper and garlic in to small pieces.
Rub all of the ingredients (apart from the potatoes and water) in to the chicken along with the
Busha Browne's Sauces
and allow to marinate in the fridge for 2 hours.
Chop the potato in to small pieces.
Fry the chicken until the chicken is lightly brown on both sides (5-10 minutes)
Add the potatoes and water to the pan, cover and simmer until the sauce has a thick consistency and the chicken is fully cooked.
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