This was made for the Food Around The World blog. This month is Jamaican food. Every week we make a new dish from the country chosen for the month. I found this recipe at Food.com
This curry was awesome. My husband had 2 helpings. Even took the rest for lunch today. It has a kick to it. The carrots add a little sweetness to the dish. This I will defiantly make again, just use a little less hot sauce :).
*I added a little shrimp to the dish since I had a little left over, just through it in at the end.
|Little goes a long way.|
2 T oil
1/2 onion, chopped
3 garlic cloves, minced
1 T crystallized ginger, finely chopped
3 T Jamaican curry powder, I found it at Walmart
3 cups chicken broth
1 lbs chicken breast, cut into this strips
1/2 lime, whole if not juicy
3 carrots. peeled and cubed
3 potatoes, peeled and cubed
1 cup coconut milk
scotch bonnet pepper sauce, to taste, I used like 5 drops (made it spicy)
Cut chicken into the strips and squeeze the lime juice over, then set aside. Heat oil, over medium-high, then saute onion until golden. Add garlic and saute for 1 minute. Add ginger and curry powder and mix together quickly. Pour in chicken broth and add the potatoes and carrots. Cook over medium heat until soft. Add chicken strips and cook until chicken is cooked through. Lower heat and add coconut milk. Simmer over low until thickened a bit. *if potting shrimp in this is where you add the shrimp. Add scotch bonnet pepper sauce a tiny bit at a time. Serve over rice.