Jamaican Curry Chicken (Curried)

A great tasting Jamaican curry chicken recipe made with Indian Curry.

INGREDIENTS
½ of a chicken chopped
1 stalk of dried thyme chopped
1 onion diced finely
5 tablespoons Indian curry powder
2 cloves of garlic finely chopped
1 scotch bonnet pepper diced finely
3 stalks scallion (escallion) diced
3 tablespoons dried meat seasoning
3 tablespoons black pepper
1 tablespoons chicken seasoning
½ cup cooking oil
1 ½ cup water
1/2 Scotch bonnet pepper

HOW TO PREPARE
Place all dry seasoning except powder seasonings and blend until liquid form. The add to chicken rubbing in seasonings and let marinate overnight. In a large sauce pan add oil and heat well, then add the Indian curry powder, taking care to burn it well. Then add chicken to the pot sauté then add water. Lower the heat until chicken is cooked. Serve with steamed white rice.

Jerk Turkey Wraps - Jamaican Recipes

Another popular Jamaican Recipe for US Thanksgiving Holidays.

Ingredients To Use
½ tsp Jamaican jerk seasoning
1 pound turkey breast tenderloin
½ cup vegetable cold slaw
2 tomatoes chopped into quarters
½ scotch bonnet pepper finely diced
6 flour tortillas, warmed

How To Prepare
Rub Jamaican jerk seasoning on turkey. Then grill the turkey on coals for 20 minutes until turkey changes color and juices are clear. After cooked slice the turkey into thin slices. Place all ingredients in a bowl and toss. Add sliced turkey on tortillas and add mixture from bowl. Wrap to enclose and serve immediately.

JAMAICAN JERK TURKEY THIGHS

Jerking turkey recipes is special especially for the Thanksgiving Holidays in the USA. This is a great Jamaican recipe.

INGREDIENTS
1¼ pound fresh turkey tenderloin
1¼ cup of bread crumbs
¼ teaspoon of salt
½ teaspoon of black pepper
½ teaspoon minced scotch bonnet pepper
¼ cup of egg whites
2 tablespoons of low fat evaporated milk
1 teaspoon paprika
½ cup of vegetable oil

PREPARATION
Cut turkey tenderloins or chicken breasts into 6 slices by cutting across the turkey carefully with sharp knife. Pound tenders to ¼ inch thickness. Slit around edges to keep from curling. Blend ½ cup of the oat bran cereal with salt and pepper and coat tenders. Whip egg whites lightly with milk. Blend remaining ¾ cup oat bran with paprika. Dip meat into egg whites, then into oat bran paprika mixture. Place on baking rack and allow 5 minutes to dry. Heat vegetable oil in large frying pan until hot. Brown tenders 2-3 pieces at a time for 3 minutes per side, or until crusty and brown. Drain well and serve with a low-fat dip.

JAMAICAN CALLALOO FRITTERS

Callaloo is a great Jamaican recipe and very tasty. Try it in a fritters recipe.

INGREDIENTS TO USE
¼ teaspoon salt
¼ teaspoon baking powder
1 egg beaten
2 tomatoes chopped
1 stalk escallion finely chopped
2¼ cup flour
1 tablespoon margarine
1 large chopped onion
2 cups of callaloo chopped

HOW TO PREPARE
Sauté onions, tomatoes and escallion in margarine the add chopped callaloo and steam for 10 minutes. Sift flour with baking powder and salt. Add the egg to the callaloo and to the flour mixture. Mix until you have a medium batter and fry each tablespoon amount in at least ½ inch vegetable oil. Serve hot.