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Brown Stew Chicken with Yard Style Gravy

October 17, 2013

Brown Down 

I was in a real sweet mood for cooking.  The sun had woken me up from my nap and the grey clouds had disappeared.  It felt right to cook a Caribbean inspired dish.  Something still hot and comforting for the soul and something to celebrate those beautiful rays which felt so good against my skin.  Was one of those days. Home cooking at its best.

This recipe was slightly adapted from Levi Roots’ Reggae Reggae Cookbook (Collins, 2008).

Yard Style Chicken


4 -5 chicken pieces, 3 tbsps lemon juice, 1/2 tsp salt, 2 tbsps liquid Maggie seasoning, 3 tbsps Madras curry paste, 1/2 tsp ground black pepper, 2 tsps hot pepper sauce, 1 tbsp red pepper relish,  4 tbsps vegetable oil, 2 onions (peeled and chopped), 1 scotch bonnet chilli (chopped with seeds), 1/2 cup frozen mixed peppers, maggie seasoning cube dissolved in 30ml water, 1 tbsp Chicken flavoured gravy granules, basmati rice (to serve).


1. Marinate the chicken in the lemon juice, Maggie seasoning, curry paste, black pepper,  hot pepper sauce and relish.
2. Leave over night to marinate or for a whole day.
3. Heat vegetable oil in a saucepan.
4. Start frying the chicken.
5. After 20 minutes add the onions, the scotch bonnet chilli and mixed peppers.
6. After 10 minutes stirring occasionally pour in the water.
7. Leave to cook for 20 minutes.
8. Add the granules and stir until thickened.
9. When the chicken has completely cooked through serve with the rice.


From → Main Meals

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