Prep 30 mins
Cook 1 hr 30 mins
Traditional curry recipe. Thyme, allspice and Scotch bonnet peppers are some ingredients used in Jamaican cuisine. Allspice is a berry of the pimiento tree so it is also known as pimento or Jamaican pepper. It is called allspice because it tastes like a blend of cinnamon, nutmeg and cloves. So if you wanted to, you could substitute a cinnamon stick for the allspice in this. Serve with rice and salad. Note - prep is fairly short, but cooking is approx 1 1/2 hours
Jamaican Curry Powder
- 1 tablespoon cumin seed
- 1 tablespoon mustard seeds
- 1 tablespoon fenugreek seeds
- 1 tablespoon anise seed
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seed
- 1⁄2 tablespoon allspice
- 1 tablespoon turmeric powder
Jamaican Curry Chicken
- 3 tablespoons vegetable oil
- 4 skinless chicken legs, split
- coarse salt & freshly ground black pepper, to taste
- 2 medium onions, sliced thin
- 4 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1⁄2 medium scotch bonnet chili pepper, minced (or to taste)
- 4 tablespoons jamaican curry powder (or to taste)
- 2 tablespoons thyme, fresh, chopped
- 3 cups chicken stock
- 2 cups coconut milk
- 1⁄2 lime, juice of
- Jamaican Curry Powder:.
- Toast the cumin, mustard, fenugreek, anise, black peppercorns, coriander seeds and allspice in a small dry skillet over high heat until the spices have released their aromas. Remove from heat and cool.
- Grind in spice grinder (or handheld blender) and then combine with the turmeric. Makes about ½ cup.
- Jamaican Curry Chicken:.
- Heat the oil over high heat in a Dutch oven or large, wide pot.
- Season the chicken and brown in batches if necessary. Remove from pot and reserve.
- Add the onions, garlic, ginger and chili pepper and cook for 4 minutes.
- Add the curry powder and chopped thyme and cook an additional minute. Add the juice of ½ a lime.
- Return the chicken to the pot and cover with the stock and coconut milk. Bring to a boil and reduce heat to low. Simmer the chicken with the pot partially covered until chicken starts to fall off the bone, about 1 ½ hours. Skim occasionally to remove extra fat. Serve.
This is the curry I remember, very good recipe but as usual the second time I cooked it I took some creative artistic license.
Cut up a whole chicken into 8 pieces; Use the same seasonings as with the recipe and coat them and bake them...Use the chix stock and coconut milk to make a sauce or gravy... OMG OFF THE HOOK....
I had to double the amount of curry to get the flavor I was looking for. My DH and I loved it! He's half Jamaican and suggested doubling the curry powder after tasting the cooking liquid as I was about to turn off the flame. Glad he told me that because he was putting the leftover sauce on everything after that.
AWESOME recipe!!! My fiancee and family loved this recipe. I bought two (2 pd-ish) whole chickens (de-boned and removed skin). The mix of white and dark meat blended wonderfully with the spices, coconut milk and stock. I used approximately, 4 cups of sliced onions. I sauteed them with a little salt, to release water, then added the garlic, ginger and bonnet. At first I thought 4 tbsps of curry was too much, but it worked great with one (13.5 fl oz) can of A Taste of Thai - coconut milk, thyme and stock. The simmering for one and a half hours is important, it makes the sauce silky smooth. I served the dish with white basmati rice, along with an avocado, tomato and onion salad.