Jamaican Cookery

I love curried chicken foot (feet). Curry chicken foot is known for its unique texture and flavor. The skin and cartilage of the chicken feet give it a unique texture and the curry sauce gives it a bold and savory flavor. The dish is considered a delicacy in some cultures and it's often considered a comfort food

Ingredients
2 lbs. chicken feet
4 tsp. Indian curry (I used Island Spice)
Piece of ginger root/peeled
1 stalk scallion
Few slices Scotch Bonnet pepper
1/2 tsp. ground black pepper
1/2 tsp. all purpose
1/2 tsp. chicken season
1/2 tsp. Badia complete seasoning
1 clove garlic
1 tsp. fresh thyme
4 cups water
salt to taste
  Method
Use knife or kitchen shear to remove nails from chicken feet. Wash chicken feet into water and lime solution, drain, pat dry.
Season chicken feet with all salt, black pepper, chicken season, all purpose. Add 2 tsp. of curry powder as well.
Minced the garlic, scallion and hot pepper. Add the minced garlic, scallion, hot pepper as well as thyme and ginger to the chicken feet. Cover and allow to marinate in the fridge for 20 minutes or more.
Put a Dutch pot on low heat and pour in 2 tsp. oil (I used vegetable oil)
Add the remaining 2 tsp. curry and allow it to burn in the oil for about 40 seconds. Then add the chicken foot, stir and cover for 4 minutes.
Pour the 2 cups of water into the pot, turn up the heat to high and cook the chicken until tender and gravy thickens. Serve hot.  You don't need a pressure cooker to cook chicken. Jamaicans in Jamaica do not use pressure cooker to cook chicken foot. I do not use a pressure cooker none whatsoever