Really Good Jamaican Curry Chicken Food

JAMAICAN CURRY CHICKEN

Steps:

• Sprinkle the chicken with salt. Set aside.
• In a Dutch oven or similar deep, sturdy pot, heat the oil over medium. Once it is hot, add the onions, and cook, stirring occasionally, until the onions begin to soften and turn translucent, 5 to 8 minutes.
• Stir in the red bell pepper, jalapeños, garlic, and ginger. Cook, stirring often, for 2 minutes.
• Add curry powder, turmeric, allspice, and cayenne. Cooking, stirring constantly, until spices turn deep gold and become ultra fragrant, about 1 minute.
• Add the chicken and sauté for 5 minutes, stirring often. It should look golden on the outside but does not need to be completely cooked through.
• Add the potatoes. Cook, stirring often, for 3 minutes.
• Add the coconut milk, Worcestershire, vinegar, and hot sauce. Stir to combine. Bring to a simmer. Continue to simmer, reducing the heat to low as needed, until the chicken is tender and cooked through, the potatoes are tender, and sauce has slightly reduced, 15 to 20 minutes. Stir every few minutes to keep the sauce from sticking.
• Taste and season with additional salt or hot sauce as desired. Serve hot over rice, with a big sprinkle of cilantro.

JAMAICAN CURRY CHICKEN RECIPE

Steps:

• Remove the skin (if there is any) from the chicken and cut it into small pieces. Wash the chicken in water with the juice from the lime/lemon and the vinegar. Drain away all the excess water from the chicken. Dry with kitchen towel if necessary.
• In a kitchen bowl, add the chicken, onion, garlic, scotch bonnet pepper, pimento berries, ginger, salt, all-purpose seasoning, the curry powder and mix everything together and leave to marinate for 30 minutes or more.
• In a pot add the cooking oil and put to hot on medium heat.
• Add the seasoned chicken to the oil and stir well. Let the chicken cook until lightly brown on all sides. Don't let the pot burn, add a tip of water if necessary.
• Stir in the carrot, potato and thyme. Add water enough to cover the chicken in the pot. Cover and leave to cook for 25-30 minutes, until the chicken is cooked and the water is reduced to a curry gravy.

JAMAICAN CURRIED CHICKEN

Steps:

• In sauce pot over medium heat put some oil and brown chicken pieces in batches. Do not crowd pot. Transfer chicken to bowl until all is browned. Pour off oil from pot. Now add a little fresh oil and start sauteeing onions. Just as they start to get color, add scallions, ginger, garlic, and curry powder. Stir and continue to saute for a few more minutes. Then, add tomatoes and chicken pieces back to pot. Now, add water or stock. Bring this all to a simmer and cover. In about 35 to 50 minutes, depending on size of chicken pieces, curry will be ready.

REALLY GOOD JAMAICAN CURRY CHICKEN

Steps:

• Cut chicken into strips and squeeze lime juice over, then set aside.
• Heat oil, over medium-high, then saute onion until golden. Add garlic and saute for 1 minute. Add ginger and Curry powder and mix together quickly.
• Pour chicken broth over and add cubed potatoes and carrots. Cook over medium until soft.
• Add Chicken strips and cook until chicken is fully cooked through.
• Lower heat and add coconut milk. Simmer over low until thickened a bit.
• Add scotch bonnet pepper sauce a tiny bit at a time ( or not at all) to your heat liking.
• Serve over white rice.

JAMAICAN CHICKEN CURRY

Steps:

• In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Working in two batches, brown chicken, 3 to 4 minutes per side. Transfer to a plate.
• Reduce heat to medium. Add onion, garlic, cumin, curry, thyme, and 1/2 cup water and season with salt. Cook, stirring occasionally, until onion has softened, 3 to 5 minutes.
• Add carrots, coconut milk, 1/2 cup water, and chicken with any accumulated juices. Bring to a boil. Reduce to a simmer, cover partially, and cook until chicken is cooked through and carrots are tender, about 10 minutes. Remove from heat and stir in peas. Serve curry over rice.

JAMAICAN CURRY CHICKEN

Steps:

• Cut chicken into 8 pieces, or more if you so desire, wash with vinegar and water in a pot or kitchen sink.
• Combine chicken with all ingredients and rub together until curry powder is wet and sticks to the chicken.
• Turn your heat on high, heat the cooking oil in a large iron skillet with 2 tablespoon of curry powder until the oil is hot and curry powder changes color.
• Add chicken to the hot oil, then turn down the heat to medium, add the water immediately.
• Add diced potato then cover the pot and simmer. Stir the ingredients in the pot then taste the gravy, after fifteen minutes.
• If you need to add anything more like salt to bring it to taste, now is the time.
• Add the 1 sprig of thyme and black pepper to the ingredients in the pot. Allow to simmer until chicken is moist and tender.
• Option 1: You can thicken the curry chicken gravy with bread crumbs or cornstarch. I prefer to thicken the gravy by using evaporation.
• Option 2: Remove the chicken from the skillet and place in a bowl.
• Turn up the fire to high and allow gravy to boil. Using a spoon, stir the gravy slowly and pay close attention to the consistency of the stew, Turn off the stove when it becomes thick enough.
• Then add curry chicken back to the stew.
• Your food is ready!

JAMAICAN CURRY CHICKEN

Steps:

• Wash chicken with vinegar and cold water in a pot or kitchen sink.
• Combine chicken with all dry ingredients into a bowl and rub into chicken.
• Pour cooking oil and 2 teaspoons curry powder into pot and place over high heat until the oil is hot.
• Reduce flame/heat and add chicken to hot oil. add enough water to cover chicken.
• Add diced potatoes and remaining ingredients, then cover pot to simmer for about 15 minutes.
• Allow chicken to cook, stirring occasionally. Allow "gravy" to thicken with pot uncovered on low heat.
• Serve over white rice or Rice & Peas.

BENJI'S JAMAICAN CURRY CHICKEN

Steps:

• Cut chicken into chunks.
• Peel potatoes, then dice. The smaller you dice the thicker the sauce will be in the end.
• Heat oil on medium heat in pot and add garlic until you can smell aroma, then add scotch bonnet pepper.
• Add chicken to pot, stir to brown slightly then add chicken boullion, stir until dissolved.
• Add remaining spices, mix until chicken is coated.
• Add water and potatoes, mix well.
• Cover pot and simmer until potatoes are tender.
• Remove cover and continue to simmer for another 20 minutes then remove from heat and let stand. The longer is stands the thicker the sauce gets.
• When you get the consistancy you want serve over rice!

JAMAICAN CURRY CHICKEN

Steps:

• Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
• Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.
• Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.