|EVERY FEW MINUTES|
|JERK-CURRY CHICKEN WITH JASMINE RICE|
3 pounds of boneless, skinless chicken breast
3 medium size white potatoes
2 medium size sweet potatoes/yams
1 large sweet or yellow onion
2 to 3 green onions
4 medium size carrots
4-6 tablespoons of mild "Ocho Rios" brand jerk-curry seasoning
(or mild curry powder and mild jerk powder mixed together)
sea salt or white table salt, to taste
garlic pepper, to taste
1 cup fresh frozen sweet yellow corn
1 medium size lime
1 teaspoon of ground ginger
3 tablespoons of extra virgin olive oil
1 tablespoon of peanut butter (Jif brand is perfect)
3 cups of jasmine white rice
cashews or peanuts for garnish
Cut chicken pieces into bite size strips put inside of plastic baggie and add jerk-curry powder. Distribute seasoning evenly throughout bag and let marinate for approximately 4-6 hours or over night. Dice up potatoes, yams, and carrots into hearty size pieces set aside in cold water. Dice up all onions. Add 3 tablespoons of extra virgin olive oil into a 5 quart pot, and chicken pieces. Cook over a medium heat. When half way done, add onions and green onions. Sauté until golden brown. Add in 3-4 cups of water, yams, potatoes, carrots and corn. Additional jerk-curry powder may be added, to your own taste.
Season with sea salt, garlic pepper, ginger and lime juice. After 30 minutes, stir in peanut butter, mixing well. Allow to cook another 10-15 minutes, until all vegetables are done. Prepare white rice; serve jerk-curry over rice.
Makes approximately 6-8 servings.
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