Caribbean: Jamaica: Jamaican Curry Chicken

Caribbean: Jamaica: Jamaican Curry Chicken
2½ lbs Chicken
2 tbsp Curry powder
2 tbsp All-purpose or Chicken seasoning
1 ½ tsp Salt Or salt to your liking
5 Pimento berries (allspice)
3 Cloves garlic Crushed
1 Medium onion Chopped
3 Sprig of fresh thyme
2 Medium carrots Chopped
1 Small potato Diced
1 ½ tsp Freshly grated ginger
1 Small scotch bonnet pepper seeds removed and finely chopped
3 tbsp Cooking oil
Boiling water
Wash the chicken
1 lime/lemon To wash the chicken
1 tsp Vinegar To wash the chicken
Remove the skin (if there is any) from the chicken and cut it into small pieces. Wash the chicken in water with the juice from the lime/lemon and the vinegar. Drain away all the excess water from the chicken. Dry with kitchen towel if necessary.
In a kitchen bowl, add the chicken, onion, garlic, scotch bonnet pepper, pimento berries, ginger, salt, all-purpose seasoning, the curry powder and mix everything together and leave to marinate for 30 minutes or more.
In a pot add the cooking oil and put to hot on medium heat.
Add the seasoned chicken to the oil and stir well. Let the chicken cook until lightly brown on all sides. Don’t let the pot burn, add a tip of water if necessary.
Stir in the carrot, potato and thyme. Add water enough to cover the chicken in the pot. Cover and leave to cook for 25-30 minutes, until the chicken is cooked and the water is reduced to a curry gravy.
Jamaican curry chicken serves best with hard food, our pumpkin rice or Jamaican favourite rice and peas.
Author: orenalwpusr

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