Jamaican Chicken Curry

Submitted by Deantini

"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"

 

• Ready In: 2hrs
• Ingredients: 20
• Serves: 4

ingredients

• Jamaican Curry Powder

• 14.79 ml cumin seed
• 14.79 ml mustard seeds
• 14.79 ml fenugreek seeds
• 14.79 ml anise seed
• 14.79 ml black peppercorns
• 14.79 ml coriander seed
• 7.39 ml allspice
• 14.79 ml turmeric powder

• Jamaican Curry Chicken

• 44.37 ml vegetable oil
• 4 skinless chicken legs, split
• coarse salt & freshly ground black pepper, to taste
• 2 medium onions, sliced thin
• 4 garlic cloves, minced
• 14.79 ml ginger, minced
• 1 medium scotch bonnet chili pepper, minced (or to taste)
• 59.16 ml jamaican curry powder (or to taste)
• 29.58 ml thyme, fresh, chopped
• 709.77 ml chicken stock
• 473.18 ml coconut milk
• 1 lime, juice of

directions

1. Jamaican Curry Powder:.
2. 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.
3. Grind in spice grinder (or handheld blender) and then combine with the turmeric. Makes about ½ cup.
4. Jamaican Curry Chicken:.
5. Heat the oil over high heat in a Dutch oven or large, wide pot.
6. Season the chicken and brown in batches if necessary. Remove from pot and reserve.
7. Add the onions, garlic, ginger and chili pepper and cook for 4 minutes.
8. Add the curry powder and chopped thyme and cook an additional minute. Add the juice of ½ a lime.
9. 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.

Reviews

[Nudist Chef]

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....

 

[MIZZMILA]

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.

 

[Cristina Barry]

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.

 

[roccobertuzzi]

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!

 

[zainab23]

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.