Jamaican Chicken Curry

Jamaican Chicken Curry created by daisygrl64

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
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Deantini
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@Deantini
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"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"

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  1. 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.
  2. 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.
  3. 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....
  4. FDADELKARIM
    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
  5. lovestocook 6
    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.
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