YMUSTUHATE my Jamaican curry chicken with rice & peas Recipe

Name: YMUSTUHATE my Jamaican curry chicken with rice & peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 drum sticks; 2 tsp salt; 2 tsp black pepper; 6 tbsp curry powder; 1/2 tsp vegetable oil; 2 cup water; 1/4 cup lemon juice; 2 large potatoes; 1 onion; 3 stick celery; 3 stick scallions; 5 stick thyme; 4 clove garlic; 2 hot pepper (Scotch Bonet)

Servings: persons

8 drum sticks
2 tsp salt
2 tsp black pepper
6 tbsp curry powder
1/2 tsp vegetable oil
2 cup water
1/4 cup lemon juice
2 large potatoes
1 onion
3 stick celery
3 stick scallions
5 stick thyme
4 clove garlic
2 hot pepper (Scotch Bonet)

1
wash chicken in lemon juice
2
season chicken with salt & pepper
3
chop onions, scallions, celery, peppers, garlic...ect..
4
rub chopped ingredients lovingly on to chicken
5
marinate for 2 hours (covered in fridge)
6
chop potatoes, set aside
7
in need pot heat vegetable oil
8
add curry powder, Browning NOT burning
9
add chicken stirring occasionally until golden yellow
10
add potatoes, marinade and water
11
cook 1 1/2 hour

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 drum sticks, 2 tsp salt, 2 tsp black pepper, 6 tbsp curry powder, and more.

Yes, YMUSTUHATE my Jamaican curry chicken with rice & peas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

YMUSTUHATE my Jamaican curry chicken with rice & peas

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