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020 7613 2111
CURRY CHICKEN
Ingredients:-
5lbs chicken parts(chopped into medium to small pieces by the butcher)
one tin of Bolst's curry powder(mild)
one onion
one tsp of chicken seasoning
half tsp of black pepper
one tsp of curry powder
a clove of garlic
one bundle of fresh thyme
one bundle of spring onion
one tin of tomato puree or chopped
one chicken stock cube
one jamaican pepper
Preparation:-
Skin and wash chicken with lemon juice.
Add to the chicken pieces the following:-
chopped onion
one tsp of chicken seasoning
half tsp of blackpepper
one stork of spring onion(chopped)
one stork of fresh thyme
Wash hand and use with a glove to rub in all the the spices and herbs,cover in a dish with lid for
two to three hours or until next day.
Cooking:-
Preheat a sauce pan for five (5) minutes,then add vegetable oil (enough to cover the surface of the pan) as well
as a tsp of curry powder,stir with a spoon,
then add only the pieces of chicken to the pan and leave for five(5) minutes,turn
cooker to Gas mark 2,stir and leave for another five(5) minutes.
Cover pan with lid and leave to cook slowly for twenty(20)minutes.
After the twenty(20) minutes add all the herbs and spices in Note 2 plus:-
one chicken stock cube
half tin of tomato(chopped or puree)
two cups of warm water
NOTE:-
You can add two(2) diced carrots and two(2)diced irsh potatoes.
Leave to simmer until the vegetables are cooked nice and tender.
Servings:-
Can be eaten with boiled rice or white yam and green bananas.
CURRY
CHICKEN FOOT WITH BUTTER BEANS
INGREDIENTS:-
ONE BAG/21BS OF CHICKEN FOOT
1/2 TSP BLACKPEPPER
ONE TSP OF CHICKEN SEASONING
ONE TIN OF CURRY POWDER(BOLST'S MILD)
ONE LEMON
ONE ONION
ONE STORK OF SPRING ONION
ONE JAMAICAN PEPPER
ONE CLOVE OF GARLIC
ONE STORK OF FRESH THYME
ONE TIN OF CHOPPED TOMATOE
ONE CHICKEN STOCK CUBE
ONE TIN OF BUTTER BEAN
PREPARATION:-
1/ CUT OFF THE TIPS OF EACH TOE AND WASH IN LEMON JUICE.
2/ ADD :-
1/2 TSP OF BLACKPEPPER
1 TSP OF CHICKEN SEASONING
1/2 TSP OF CURRY POWDER
ONE CHOPPED ONION
2 SLICES OF JAMAICAN PEPPER
AND RUB TOGETHER AND LEAVE FOR 1-2 HOURS.
COVER WITH A LID(DISH WITH A LID)
COOKING:-
PREHEAT SAUCE PAN WITH A SPLASH OF VEGETABLE OIL(5-10 minutes)
ADD HALF TSP OF CURRY POWDER TO THE OIL AND STIR GENEROUSLY,BEFORE ADDING JUST THE CHICKEN FOOT TO THE PAN.
STIR THE CHICKEN FOOT IN THE PAN AND LEAVE UNCOVERED FOR 5 MINUTES THEN STIR AGAIN AND COVER PAN ON LOW HEAT.(GAS
MARK 2)
AFTER 10 MINUTES ADD A SMALL AMOUNT OF WATER(warm from the kettle)HALF A CUP TO PAN LEAVE FOR 2 MINUTES THEN
STIR.
WITHIN 5 MINUTES ADD INGREDIENTS AS IN NOTE2 UNDER PREPARATION AS WELL AS THE FOLLOWING:-
1/2 TIN OF CHOPPED TOMATOES
ONE CHICKEN STOCK CUBE
ONE STORK FRESH THYME
ONE CRUSHED GARLIC
ONE SPRING ONION CUT IN HALF
COVER PAN FOR 30 MINUTES.
AFTER THE ABOVE 30 MINUTES ADD THE CAN OF BUTTER BEANS AND BRING TO BOIL.
ENJOY YOUR MEAL!
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