Dr. Chef Jon Daly of the Lincoln College of New England Hospitality Program, appears on the morning show to show how to cook Carribean cuisines.
Nutrition Concentration at Lincoln College prepares students for a career as a registered dietetic technician, who are trained in food and nutrition and are an integral part of the health-care and food service management. Find out and Taste the cooking yourself at the Ski, Sun Travel, Expo on Sunday November 9th at the Aqua Turf Club in Plantsville.
Hospitality will be cooking dishes from Antiqua/Barbuda and Jamaica for the Ski, Sun, and Travel Expo.
Jamaican Curry Chicken and Potatoes with Scotch Bonnet Hot Peppers
This authentic Jamaican curry chicken recipe was adapted from a curry goat recipe. Although goat is the traditional meat used in this dish, it's hard to find and not very popular with the children. This recipe uses scotch bonnet pepper which is one of the hottest peppers in the world. Removing the seeds can moderate the heat, but if you don't like your food that hot, substitute with a milder pepper or pepper sauce.
Prep: 10 min
Cook: 10 minutes
Yield: 4 servings
Ingredients
4 tablespoons olive oil
1 yellow onion, chopped
1 teaspoon freshly minced ginger
1 small Scotch Bonnet pepper, minced (do not touch face or eyes after handling; immediately wash hands)
1/2 stick butter
2 tablespoons Jamaican curry
1 1/2 pounds chicken, chopped into 1-inch pieces
2 large russet potatoes, chopped
1 (16-ounce) can coconut milk
8 ounces chicken stock
Directions
Heat the oil in a medium-size saucepot at a medium heat. Add the onions, ginger, and Scotch Bonnet peppers; let sauté for 5 to 8 minutes. Add butter and curry powder and let sit until curry powder turns a dark gold. Add the chicken and continue to cook for 8 to 10 minutes. Add the potatoes and cook for another couple of minutes before adding the coconut milk. Let simmer for 30 to 45 minutes. Serve.