Recipe - Jamaican Chicken And Plaintain

2 tablespoon Oil
1 lg Onion; roughly chopped
2 Cloves garlic; finely
chopped
1 teaspoon Curry powder
2 Scotch bonnet chillies;
finely chopped
1 400 gram can chopped
tomatoes
425 ml Water; (4fl oz)
Salt and freshly ground
black pepper
1 tablespoon Flour
8 Skinless chicken thighs
2 Plantain
4 tablespoon Oil to fry

Preheat the oven to 190 C, 375 F, Gas Mark 5.

Heat half the oil in a frying pan, fry the onion, garlic, curry powder and
chillies for 3 minutes, stirring occasionally.

Add the tomatoes and water and simmer gently.

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.

Place the chicken thighs and the simmering tomato liquid into a casserole
dish and cook for 50 minutes in the preheated oven.

10 minutes before serving the chicken, peel and cut the plantain into 1cm (
One half inch) slices. Flour the plantain, heat 4 tablespoons of oil and fry the
plantain on a moderate heat for 34 minutes each side.

Notes Serve the chicken with the plantain.

Converted by MC_Buster.

NOTES : A hot Carribean dish.

Converted by MM_Buster v2.0l.