Instructions to change your password should arrive in your inbox in a few moments.
Chef Charles Mattocks has made a name for himself as "The Poor Chef" by teaching people how to make delicious healthy Caribbean meals. In 2010, Charles was diagnosed with Type-2 diabetes, and since then he has narrowed his focus on food that is both healthy and affordable. In this "Talk Takeaway," Charles shows how to create a meal inspired by his Jamaican roots. Here he shares his Caribbean Curry Flurry Chicken and a traditional Jamaican side dish, "Back ta Yard" Rice and Beans. For dessert, he brings a healthy island treat - Papaya Mint Twist.
Charlie's Caribbean Curry Flurry Chicken
2 chicken breasts
1/4 cup oil
1 cups water
1 tomatoes, chopped
1 onions, chopped
2 tablespoons Jamaican Style curry powder
1/2 clove garlic, chopped
1 sprig thyme
2 slices hot pepper (optional)
Cut chicken breast into 1 1/2 inch cubes. Brown (fry) curry powder, onions, garlic, tomatoes, thyme and pepper in oil. Add chicken and brown (fry) for five minutes. Finally add water, lower heat, cover and simmer for 30 minutes.
'Back ta Yard' (Simple Rice and Beans)
1 medium sized can red kidney beans
1 can coconut milk
2 cups of rice
1 small onion, chopped
1 clove garlic, chopped
1/4 teaspoon dried thyme
1 table spoon oil
1 scotch bonnet pepper (whole, do not chop up)
Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid. Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to Medium-Low. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonnet pepper before serving.
Papaya Mint Twist
1 small papaya
2 small lemons
1 mint leaves
Cut up papaya and drizzle lemon juice over it.
Garnish with mint leaves.