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
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.
Dissolve cornstarch in remaining half cup water and add to the curried chicken and stir well. Simmer for a further 5 minutes.
Serve with steamed rice.
Diced carrots and Irish potatoes may be added following the 3 cups hot water or chicken stock.
Chicken stock: may be made by boiling 1 packet Grace Cock Soup Mix with 4 cups water. Strain and use as desired.