One by One Chicken Drumette
Comes in individual pieces
Freshness locked-in with quick-freezing technology
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Jamaican Curry Chicken
60 Minutes
5-6 SERVINGS
INGREDIENTS
Chicken- Sadia One by One Chicken Drumette
- 1 pack of Sadia One by One Chicken Drumette
- 1 Tbsp cooking oil
- 1 garlic clove (minced)
- ½ Tbsp Jamaican/Carribean curry powder
- 280 ml water
- 1 medium potato (peeled and diced)
- ½ medium carrot (peeled and diced)
- ½ chicken stock cube
- 3 black peppercorns
- Salt, to taste
- ½ Tbsp fresh thyme leaves
- ½ red onion (roughly chopped)
- 2 spring onions (thinly sliced)
- 1 small jalapeño (thinly sliced)
- 1 Tbsp all-purpose seasoning
- 1 Tbsp curry powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground white pepper
- ¼ tsp black pepper
METHOD
- In a large bowl, combine the thyme, red onion, spring onions, jalapeño, all-purpose seasoning, 1 Tbsp curry powder, garlic powder, onion powder, white pepper and black pepper with the Sadia Chicken Griller. Toss until evenly coated, then cover and refrigerate for 1 hour.
- Heat the cooking oil in a large pot over medium heat. Add the minced garlic and remaining ½ Tbsp curry powder. Stir for about 15 seconds, until fragrant.
- Add the marinated chicken, reserving any leftover marinade. Cover and cook for about 5 minutes, stirring occasionally.
- In a clean bowl, mix the reserved marinade with the water, then pour into the pot. Add the potato, carrot, chicken stock cube and black peppercorns.
- Bring to a boil, then cover and cook for 30–35 minutes, stirring occasionally, until the chicken is cooked through and tender. Add a little more water if needed to maintain a rich, saucy consistency.
- Taste and adjust the seasoning if needed. Serve hot with steamed rice or roti if preferred.
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