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Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken in a medium bowl. Combine lime juice and water; pour over chicken. Toss chicken to 'wash' well; drain.

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  • Cut chicken into 2-inch cubes; place in mixing bowl. Add curry powder, garlic, allspice, ginger, salt and pepper. Toss until chicken is evenly seasoned. Stir in scallions. Cover and refrigerate 1 hour.

  • Heat oil in large stock pot over medium-high heat. Add chicken and sauté 7 to 10 minutes or until cooked through. Add potatoes and enough water to cover 1-inch. Cover. Bring to a boil; reduce heat and simmer 20 to 30 minutes until potatoes are tender. Remove lid last 10 minutes of cooking.

  • Serve on top of steamed rice with Mango Rum Chutney, sliced green onions and fresh lime, if desired.

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