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.
this is EXACTLY how jamaican curry should taste... just like when I lived in Jamaica... the aroma, taste, spice is all there... I used thighs, cuz theyre simply the best part to use when simmering for so long. Hit this with a teaspoon or so of lime juice at the end too for that extra oomph!
We really liked this. I have tried alot of yellow coconut chicken curries and this was the first that was flavourful enough. I really liked the meaty taste that came from using the bones and using chicken stock and thyme along with the strong curry powder taste. I used 6 chicken legs, a can of coconut cream and all the spice powder mix. I like things very spicy and this made it spicy enough. I think if you like things spicy atleast double the spices but if you prefer milder then just use the amount stated. I used fennel seeds instead of anise seeds and I also used a cinamon stick (in addition to the allspice) and I used two whole pieces of star anise.
I had store bought Jamaican curry powder so I used that. I only used 3 tbsp of the curry & my family was complaining there was too much spice. Next time I will cut it down to 2 tbsp. Made for Zaar Stars
I have been searching for a really great curry recipe and this is not it.I thought this was very bland. I think the lime juice should be added at the end as it gave this dish a bitter taste. I added about 1 tablespoon of sugar to decrease the bitterness. As suggested by other reviewers, I add about twice the amount of curry and still, blah. I won't be making this again.
Delicious! Loved everything about this Curry chicken. I was already asked to make it again soon. Made for Everyday Is A Holiday Tag Game.
Good jamaican home cooking ! Easy recipe using curry powder from the grocery store. I used a whole chicken cut up, used chicken bouillon & hot water instead of stock and because I was also out of coconut milk I used a few tablespoons of coconut cream mixed into evaporated milk - I added extra curry powder to taste and it is simmering away as I type.. can't wait to eat it in a little bit - the sauce tastes good so far.
This recipe was PERFECT! Just the right amount of heat and flavor. A MUST USE!!!!