Cook1 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.