Name: Jamaican Chicken Curry
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 serving(s)
Ingredients: 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; 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

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Recipe by Deantini

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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:

Nutrition Information

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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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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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review by zainab23

1/10/2013

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.
tweak by zainab23

1/10/2013

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.
review by Nudist Chef

1/8/2013

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....
review by FDADELKARIM

3/21/2011

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
review by lovestocook 6

8/31/2010

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.