Jamaican Curry Chicken Recipe
Chicken curry is a popular Jamaican dish. I also using a few chicken feet. Chicken foot is used to make soup. I like using Indian curry because it is more flavourful than regular curry powder
2 lbs. chicken, skinned and any visible fat removed/washed in vinegar and water or lime and water solution, drained
1 tsp. black pepper
1 tsp. oregano
1 tsp. dried basil leaves
1 tsp. Maggi season-up chicken flavour
1 tsp. Maggi season-up all-purpose
Salt to taste
2 tbsp. coconut oil
1 tbsp. Indian curry
2 slices onion
2 slices green scotch bonnet pepper
4 pimento seeds (allspice)
Piece of fresh green thyme or 1/2 tsp. dried thyme leaves
1 clove garlic, crushed
6 cups water
In a bowl, season chicken with all the ingredients, except, curry and oil. Cover and marinate in the refrigerator for 30 minutes
Put a Dutch pot with the oil on high heat. Add the curry to the hot oil, use a spoon to stir for couple seconds (cook the curry) Add the seasoned chicken in the cooked curry, stir. Cover the pot.
When the chicken begins to fry add 1 cup of water, cook the chicken until the water dissolves. Add another cup of water. Adjust the taste by adding more salt if needed. Cook the chicken until the water reduces to gravy. Remove from heat and served. Put left-over (if any) in the refrigerator, keep for 3 days.
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