3 lbs. best dressed free range mixed parts (rinse with water & vinegar if desired)
3 stalks escallion (chopped)
1 medium onion (chopped)
1 tsp. fresh ginger (grated)
6 cloves garlic (chopped)
1 tsp. scotch bonnet pepper (chopped)
4 tbsp. curry powder
2 tbsp. chicken seasoning
½ cups carrot (diced diagonally)
½ cup potato (medium diced)
2 ½ cups water (or enough to cover chicken)
2 tsps. cornstarch
Cut chicken into 1.5 inch pieces and season with chopped escallion, onion, garlic, black pepper, chopped scotch bonnet pepper and 2 tbsp curry powder. Cover and allow to marinate in the refrigerator for about 1 hour or overnight.
Heat oil in a heavy skillet, add onion and grated ginger and allow to brown for about 2 minutes. Add remaining curry powder and stir for another minute.
Add the seasoned chicken and cook stirring for about 5-10 minutes. Pour in 2 cups of water or just enough to cover the chicken. Stir then cover and allow to cook for about 30 minutes.
Dissolve cornstarch in remaining half cup water and add to the curried chicken and stir well. Simmer for a further 5 minutes and until the sauce has thickened slightly.
Served traditionally with steamed rice and tossed veg or boiled dumplings and ground provisions.
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