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[edit] Ingredients
2 |
tablespoons Oil |
1 |
large Onion, roughly chopped |
2 |
|
1 |
teaspoon Curry powder |
2 |
Scotch bonnet chillies, finely chopped |
1 |
400 gram can chopped tomatoes |
425 |
ml, (4fl oz) Water |
Salt and freshly ground black pepper |
|
1 |
tablespoon Flour |
8 |
Skinless chicken thighs |
2 |
|
4 |
[edit] Preparation
Step 1 |
Preheat the oven to 190 C, 375 F, Gas Mark 5. |
Step 2 |
Heat half the oil in a frying pan, fry the onion, garlic, curry powder and chillies for 3 minutes, stirring occasionally. |
Step 3 |
Add the tomatoes and water and simmer gently. |
Step 4 |
In another pan heat 1 tablespoon of oil. Season and flour the chicken. Fry each piece on both sides in the hot oil until golden brown. |
Step 5 |
Place the chicken thighs and the simmering tomato liquid into a casserole dish and cook for 50 minutes in the preheated oven. |
Step 6 |
10 minutes before serving the chicken, peel and cut the plantain into 1cm ( 1/2 inch) slices. Flour the plantain, heat 4 tablespoons of oil and fry the plantain on a moderate heat for 3-4 minutes each side. |
Step 7 |
Notes Serve the chicken with the plantain. |
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[edit] About Jamaican Chicken and Plaintain
NOTES : A hot Carribean dish.
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