Jamaican Chicken Curry
photo by daisygrl64
- Ready In:
- 2hrs
- Ingredients:
- 20
- Serves:
-
4
ingredients
-
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
directions
- 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.
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Reviews
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This is the curry I remember, very good recipe but as usual the second time I cooked it I took some creative artistic license. <br/><br/>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....
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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.
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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.
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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.
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Tweaks
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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.
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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.
RECIPE SUBMITTED BY
Deantini
Canada