Caribbean: Jamaica: Jamaican Curry Chicken

EQUIPMENT:

Large Skillet

Cooking Spoon

INGREDIENTS:

2 1/2 pounds Chicken Thighs skinless, boneless or bone-in, each chopped into 3 pieces

2 tbsp Olive Oil

2 tbsp Curry Powder betapac or montego brand curry recommended

1 tbsp All Purpose Seasoning or seasoned salt

1 tsp Black Pepper

6 whole Pimento Seeds allspice berries, crushed

3 cloves Garlic crushed

1 med Onion finely chopped

1 2-in Ginger fresh, pounded

1 stalk Escallion green onion, crushed and roughly chopped

4 sprigs Thyme fresh

1 whole Scotch Bonnet Pepper

1 tbsp Caribbean Green Seasoning optional

1 large Carrot peeled, sliced

1 large Potato yellow or russet, diced

2 cup Water

1 cup Coconut Milk optional

INSTRUCTIONS:

PREP AND SEASON CHICKEN

Remove skin from chicken and trim any excess fat, then wash chicken with vinegar and/or lemon or lime and rinse with water. Pat chicken dry with paper towel and set aside.

Add olive oil to chicken, and season well with curry powder, all purpose seasoning, black pepper, pimento seeds, garlic, onion, ginger, escallion, thyme and scotch bonnet pepper. Cover with lid or plastic wrap and allow to marinate for at least 30 minutes to overnight in fridge if possible.

JAMAICAN CURRY CHICKEN

In a large skillet, heat olive oil over medium high heat and add 1 tbsp of curry. Cook the curry for about 2 to 3 minutes, taking care not to burn the curry. Add the seasoned chicken to the skillet and let the chicken cook until lightly browned on all sides.

Stir in the potatoes and carrot (green seasoning if using) and add 2 cups of water or enough to cover the chicken and added vegetables. Cover and leave to cook for 15 minutes, then pour in the coconut milk and allow to continue cooking for another 15 to 20 minutes or until the chicken is cooked through and the liquid reduced to a gravy.

NOTE:

Note, the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary based on products used.