How to make Jamaican Chicken Curry-SK Khazana -
Chicken curry bursting with Jamaican flavours that goes well with rice
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Jamaican seasoning
Cuisine : Caribbean
Course : Main Course Chicken
For more recipes related to Jamaican Chicken Curry-SK Khazana checkout Chicken Pasanda, Thai Style Chicken Breasts in Foil, Bhuna Murgh Anda Masala, Chengfu Chicken . You can also find more Main Course Chicken recipes like Cashew Chicken Grilled Balsamic Chicken Chicken Curry With Holy Basil And Peanuts Seared Chicken And Three Mushrooms Sauce
Jamaican Chicken Curry-SK Khazana Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Jamaican Chicken Curry-SK Khazana Recipe
Boneless chicken breasts Cut into cubes 400 grams
Jamaican seasoning 2 tablespoons
Oil 2 tablespoons
Dried mixed herbs 1 tablespoon
Medium potatoes peeled and cut into cubes 2
Medium onions quartered 2
Medium green capsicum diced 1
Medium red capsicum diced 1/2
Pickled jalapenos sliced 2
Garlic powder 1 tablespoon
Curry powder 2 teaspoons
Vinegar 1 tablespoon
Soy sauce 21 tablespoon
Salt to taste
Fresh parsley sprig for garnish
Method
Step 1
Heat oil in a deep non-stick pan. Add mixed herbs and chicken cubes, mix and sauté till the chicken changes its colour.
Step 2
Add potatoes, onions, green and red capsicums, jalapenos, garlic powder, Jamaican seasoning and curry powder and mix well.
Step 3
Add 2 cups water, mix, cover and cook till chicken and potatoes are fully done. Add vinegar, soy sauce and salt, mix well and simmer for 1-2 minutes.
Step 4
Garnish with parsley and serve hot with steamed rice.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
