Jamaican Curry Chicken

Ingredients

Blue mountain Jamaican Curry powder 1 Tbsp
Half piece of onion
Sprinkle salt to taste
Chicken cut in small pieces
Sprinkle Accent seasoning
Sprinkle Complete seasoning Sazon
Garlic -1 crushed
Fresh dry tithes – as much as desired
Half scallion cut in pieces
1 scotch bonnet pepper for spicy taste (optional)
Fresh Ginger – small piece (optional)
1/2 cup of oil or 1 cup of oil (depends on the amount of chicken)
1 carrot – cut in pieces (optional)
1 potato or sweet potato (optional)
Hot water

After cleaning, cut the chicken up in small pieces.

Place the chicken in a bowl with distilled vinegar and cold water. Let soak for 1-2 minutes.
Rinse the chicken with cold water.
Add the chicken, curry, garlic, onion, scallions, dry tithes and ginger to the bowl. Sprinkle the Complete seasoning Sazon, Accent seasoning and salt. Add a small amount of cold water to the chicken to make sure the chicken is mixed well with the curry.
In sauté pot, put ½ cup of oil, heat the pot until hot. Add the chicken by itself to the pot.
Cook the chicken until brown on both sides because you want the curry to cook.
Remove the chicken, drain the oil from the pot. You can wipe out the pot or use another pot.
Add the chicken with the curry mix to the pot, add some hot water to chicken, just enough hot water to cover the chicken and help it cook.
Add carrots, potato to the pot and 1 scotch bonnet pepper.
Cover the pot and reduce the heat to cook for about 25 minutes or until the chicken makes gravy.
You can tell the chicken is done by tasting it.
If desired, serve with rice and veggies.

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