Jamaican Curry Chicken

Ingredients

1-1/2 pounds boneless skinless chicken thighs

2 tablespoons fresh lime juice (1 lime)

3/4 cup water

1 tablespoon curry powder

1/2 teaspoon garlic minced

1/4 teaspoon ground allspice

1/4 teaspoon ground ginger

Several grinds sea salt & black pepper grinder

1/2 cup minced scallions

1-1/2 tablespoons Mazola® Corn, Canola OR Vegetable Oil

2 cups peeled and diced (1/2-inch) potatoes

Instructions

Place chicken in a medium bowl. Combine lime juice and water; pour over chicken. Toss chicken to 'wash' well; drain.

Cut chicken into 2-inch cubes; place in mixing bowl. Add curry powder, garlic, allspice, ginger, salt and pepper. Toss until chicken is evenly seasoned. Stir in scallions. Cover and refrigerate 1 hour.

Heat oil in large stock pot over medium-high heat. Add chicken and sauté 7 to 10 minutes or until cooked through. Add potatoes and enough water to cover 1-inch. Place lid on pot. Bring to a boil; reduce heat and simmer 20 to 30 minutes until potatoes are tender. Remove lid last 10 minutes of cooking.

Total Time

Chill Time	1 hour
Cook Time	40 to 45 minutes

Nutrition Facts
Valeur nutritive
Per Serving / Par portion
1/6th recipe (140g)

Calories 250

Fat / Lipides 13 g

Saturated / saturés 3 g

Carbohydrate / Glucides 11 g

Fibre / Fibres 1 g

Sugars / Sucres 1 g

Cholesterol / Cholestérol 75 mg

Protein / Protéins 22 mg

Sodium 75 mg

Potassium mg

Calcium mg

Iron / Fer mg

Jamaican Curry Chicken

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