Ingredients :
- 3 1/2 pound(s) chicken
- 1/4 cup(s) Grace White Vinegar
- 3 stalk(s) escallion, chopped
- 1 medium onion, chopped
- 4 clove(s) garlic, chopped
- 1 teaspoon(s) black pepper
- 1 teaspoon(s) scotch bonnet pepper, chopped
- 4 tablespoon(s) curry powder
- 3 tablespoon(s) Grace Vegetable Oil
- 1 teaspoon(s) ginger, grated
- 3 1/2 cup(s) water
- 2 teaspoon(s) cornstarch
Directions :
⇆
Directions :
- Cut chicken into bite-size pieces and wash in a mixture of Grace White Vinegar and water.
- Season chicken with chopped escallion, onion, garlic, black pepper, chopped scotch bonnet pepper and 2 Tbsps. curry powder. Cover and allow to marinate in the refrigerator for about 1 hour or overnight.
- Heat Grace Vegetable Oil in a heavy skillet, add remaining curry powder and the grated ginger and allow to “burn” for about 2 minutes.
- Add the seasoned chicken and cook stirring for about 5-10 minutes.
- Pour in 3 cups hot water or chicken stock, stir then cover and allow to cook for about 40 minutes.
