Jamaican Curried Chicken


3 packages boneless chicken breasts (looks like 12; will be 16-18)

Vegetable oil (about 6 TBS)

2 shallots, chopped

4 scallions, schopped

1 tsp freshly ground black pepper

2 TBSP curry powder

1 tsp allspice

1 2-inch piece of ginger, peeled and finely chopped

1 can (2 cups) coconut milk (lite, if possibe)

3 potatoes, peeled and diced

cooked rice (2 cups raw to 3 1/2 cupswater)

mango chutney, yoghurt and cukes as condiments


In a wide frying pan or casserole, heat the oil. Add shallots, scallions, pepper, curry, allspice, and ginger, and cook for a couple of minutes. Add the chicken and brown on both sides. Cover and cook on low heat for ten minutes. You may have to brown the chicken in a few batches. Add the coconut milk, potatoes, and salt and continue to cook for 30-40 minutes on low heat. Or, if you don't have a big enough pot, you can transfer some of the chicken, potatoes, and coconut milk sauce to a pyrex dish, cover with aluminum foil, and cook in a preheated 350 degree oven. It tastes about the same either way. Serve over rice with condiments.

Adapted from Joyce LaFray Young, Tropic Cooking.



Yoghurt and Cucumbers (Greek tzatziki; Indian raita)


2 lbs. (4 cups, one large container) plain yoghurt (lowfat OK)

2 TBS rice wine vinegar

2 tsp sugar

more sugar and salt to taste

4 or more chopped scallions

2 or more cucumbers, quartered, seeds removed, chopped into chunks.

Combine all ingredients but cucumbers. Mix in the cucumbers. Serve cold.



Not Really Indian Chicken Curry


1 lb. or so boneless chicken breasts, cooked 20 minutes in simmering water and chopped into pieces

Heat: 1/4 cup peanut or vegetable oil

Add: 1 large onion (opt. 1 clove garlic, minced, one stalk celery, chopped, one tart apple, chopped)

Cook for 8 minutes stirring occasionally. Stir in:

1/4 cup flour

2 teaspoons curry powder

1 teaspoon salt

1/2 teaspoon dry mustard

Cook for two minutes, stirring. Add one can College Inn chicken broth. Stir until sauce thickens and continue to cook on low heat.

Add canned pineapple chunks and a little of the juice, 1/2 cup light cream (opt.), 2 tablespoons chutney (also opt. but delicious). Add the cooked chicken.

Serve over rice.