Making ready Curry Chicken - Caribbean Style safely

It's essential to arrange meals safely to assist cease dangerous bacteria from spreading and growing. You can take some steps to help protect your self and your family from the unfold of dangerous bacteria.
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Wash your arms

Your palms can simply spread bacteria across the kitchen and onto food. It is vital to at all times wash your palms completely with cleaning soap and heat water:

before beginning to prepare food
after touching raw meals resembling meat, poultry and vegetables
after going to the bathroom
after touching the bin
after touching pets

Don't forget to dry your palms totally as nicely, because wet palms spread micro organism more simply.
Hold worktops clean

Earlier than you begin getting ready meals, it’s vital worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by uncooked meat, poultry, eggs or vegetables you may want to clean them thoroughly.

You need to change dish cloths and tea towels usually to keep away from any micro organism growing on the fabric.


Curry Chicken - Caribbean Style
Curry Chicken - Caribbean Style

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We hope you got benefit from reading it, now let’s go back to curry chicken - caribbean style recipe. To make curry chicken - caribbean style you only need 15 ingredients and 13 steps. Here is how you do it.

The ingredients needed to make Curry Chicken - Caribbean Style:
  1. Use 4 lbs chicken (thighs and legs skin off)
  2. Use 4 medium size potatoes roughly chopped
  3. Get 3-4 tbsp veggie oil
  4. You need 1/2 c water
  5. Prepare 2 tsp salt
  6. Provide 2 tsp black pepper
  7. Get 2 garlic cloves diced
  8. Use 1 medium onion (diced)
  9. You need 1 large tomato
  10. You need 3 scallions chopped
  11. You need 3 sticks fresh thyme
  12. You need 4 tbsp ketchup
  13. Take 3 tbsp Amchar Massala (I use Chief brand)
  14. You need 4 tbsp curry powder (I use Blue Mountain Jamaican Hot)
  15. Get 1 scotch bonnet (a.ka. Jamaican Pepper)
Steps to make Curry Chicken - Caribbean Style:
  1. In a large mixing bowl combine your chicken, 1/2 your chopped onion, fresh thyme, chopped scallions, salt, pepper, tomato, ketchup, amchar massala and your chopped up scotch bonnet.
  2. Mix ingredients in the bowl by hand thoroughly and then cover. Place in the refrigerator for 1-2 hours and let marinate.
  3. Place your large Dutch pot on the stove and turn heat on high and let pot hot.
  4. Lower the heat to medium and add your veggie oil and the rest of the onion and garlic. Cook for 3-4 minutes (be careful not to let your garlic burn)
  5. Add your curry powder and stir for an additional 3 minutes to cook the raw curry taste.
  6. Add 1/4 cup of water and continue to stir. - - You should notice that the liquid in the pot is cooked off and the curry is forming somewhat like a paste.
  7. Begin adding your marinated chicken. Turn the heat up to medium high.
  8. Stir the chicken to coat the pieces with the curry.
  9. Place the lid on the pot for about 15-20 minutes. About 8 minutes in, check and stir the chicken. Recover with lid and let cook for the remainder 15-20 minutes.
  10. After the 15-20 minutes add your potatoes and the rest of the water. Turn your heat up to high and bring to a boil. Place the lid half way on to cook off some of the liquid.
  11. Chicken curry is done when meat begins to fall off the bone and a nice gravey forms. - - Note - you can add more water if needed for gravey.
  12. Serve with a side of rice and a wedge cornbread. Enjoy……

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