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Ingredients
0 servings
600gboneless chicken thighs
1 tspsea salt
1 tspblack pepper
1 Tbspcurry powder
½ tspground ginger
1 tspAll purpose-seasoning
1onion
medium, chopped
4garlic cloves
chopped
2spring onions
chopped
1whole scotch bonnet
2 Tbspvegetable oil
500mlwater
2 TbspChicken granules
1baking potato
large, peeled & chopped
2carrots
peeled and sliced
Instructions
Step 1
Season with salt, black pepper, curry powder, ginger, all purpose seasoning , onions, garlic, spring onions, scotch bonnet
Step 2
Then mix together and marinate in fridge over night or for few hours.
Step 3
In a frying pan add some vegetable oil, on medium to high heat then add the curry chicken mix to the pan and brown for 10 minutes.
Step 4
Add water and chicken granules and stir well and create a curry gravy sauce. Add a little more water then add potatoes and carrots stir and cook
Step 5
For 25 minutes on medium-high heat until chicken is tender Stiring occasionally.
Step 6
Serve with white rice and veggies.
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