Stovetop Tablespoons of Vegetable or Corn Oil 2 Pounds of Chicken cut into pieces 2 Large Potatoes – Peeled & Cubed
Heat oil in a medium saucepan over medium high heat. Cook the chicken until lightly brown for – 3 to 5 minutes. Lower heat to medium; Pour entire content of packet over the chicken. Add 1 ½ cup of water to partially cover chicken. Simmer for 30 minutes; add potatoes and ½ cup of water. Cover and simmer for 15 minutes or until potatoes are tender.
Optional: Boneless chicken: After browning chicken – remove and set aside. Lower to medium heat and add entire content of packet; add 1 ½ cup of water; Simmer for 10 minutes; add potatoes and chicken and simmer for another 15 minutes or until tender. Salt and pepper to taste.
Crock Pot - See video 1 Packet of Dossy's Complete Caribbean Curry Mix 2 ½ to 3 lbs of chicken ( Chicken thighs are recommended) 2 medium potatoes peeled and cubed. 1 ¼ to 11/2 cups of chicken broth or water. Depending on how thick you like your gravy.
Pour chicken broth or water into crock pot. Add 3/4 packet of curry mix into liquid. Place chicken into crock pot with potatoes on top. Cover and cook on high for three (3) hours. After 3 hours, turn over chicken and potatoes to mix with curry sauce. Let sit for five (5) minutes.
Add salt and pepper to taste. Serve over rice. Jasmine or Basmati rice is recommended. However, any rice will do.
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Empty contents of packet into small bowl and add 1/2 cup of vinegar. Mix into paste and let stand for 10 minutes. Clean 1 1/2 to 2 lbs of chicken, pork or fish and pat dry. Rub Jerk paste onto meat to marinate. Meat can be grill or baked in oven. Bake for 45 to 55 minutes at 350 degrees. Time is based on thickness of meat. Place meat on top rack and broil on each side for about 5 minutes to brown.
Optional: If time permits you can marinate for up to 24 hours which will make the meat more tender and flavorful. Fish can be cooked shortly after marinating because the meat is so delicate.