Caribbean Curry Chicken On Jasmine Rice

For the Jasmine Rice

• Place all ingredients into a pot and bring to a boil.
• Reduce to a simmer and stir occasionally.
• Cook rice to desired doneness.
• Reserve until ready to serve.

For the Chicken Curry

• Cut chicken into serving pieces.
• Season chicken with 2 teaspoons of salt, black pepper, 3 tablespoons of curry powder & chopped garlic.
• Marinate chicken in fridge for 1 hour to absorb spices.
• Add cooking oil to saucepan and heat on high.
• Add chopped onion, cumin seeds, thyme, pepper sauce, curry powder, salt, and ketchup.
• Sauté until onions are tender.
• Add 1 cup of boiling water and, when sauce is boiling, add chicken. Fold in chicken until it is well covered with sauce and seasonings.
• Add 1 ½ cups of boiling water; cover and bring to a rolling boil.
• Lower heat to medium, add potatoes and add ½ cup water, cover and simmer (slow boil) until chicken is tender and sauce thickens (about 20 minutes).
• Add plantain tidbits and continue slow boil for an additional 10 minutes.
• Garnish with fresh-cut green onions and serve

For the perfect tropical experience, serve with BIG BANANA sliced ripe plantains.