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Jamaican curry chicken and foot
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Curry is a beloved spice in Jamaican cuisine, deeply rooted in the island’s history and influenced by Indian culinary traditions. Brought to Jamaica by Indian indentured laborers in the 19th century, curry has since evolved into a staple ingredient, used to season meats, seafood, and even vegetables. This recipe combines chicken and chicken foot, creating a rich and flavorful dish that is both comforting and satisfying. The use of Indian curry powder, which is darker and more aromatic than standard curry powders, enhances the depth of flavor. Slow-cooked to perfection, this dish is packed with spices and traditional Jamaican seasonings, making it a true Caribbean delight.

Jamaican Curry Chicken & Chicken Foot Recipe

Ingredients:

  • 1 lb chicken, skin removed (optional), cut into small pieces
  • 1 lb chicken foot, nails removed
  • 1 tbsp lime juice mixed with water (for washing)
  • ½ tsp salt
  • ½ tsp Old Bay seasoning
  • ½ tsp Maggi All-Purpose seasoning
  • ½ tsp Maggi Chicken seasoning
  • ½ tsp ground black pepper
  • ½ tsp ground pimento
  • ½ tsp dried oregano
  • 2 tbsp Indian curry powder (homemade or store-bought)
  • 2 stalks scallion, chopped
  • 2 sprigs thyme
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 hot pepper (Scotch bonnet or similar), chopped
  • 1 small onion, diced
  • 1 tsp vegetable oil
  • 2 cups water

Instructions:

  1. Prepare the Meat: Remove the nails from the chicken foot. Optionally, remove the skin from the chicken. Wash both the chicken and chicken foot with lime juice mixed with water, then drain and pat dry with a paper towel.

  2. Season the Meat: In a bowl, season the chicken and chicken foot with salt, Old Bay, Maggi All-Purpose, Maggi Chicken seasoning, black pepper, pimento, and oregano. Add the Indian curry powder and rub all the spices into the meat. Then, mix in the scallion, thyme, garlic, ginger, hot pepper, and onion. Cover and let marinate for at least one hour.

  3. Burn the Curry: Place a pot on low heat and add 1 teaspoon of vegetable oil. Once hot, add 1 tablespoon of Indian curry powder and cook for about 5 seconds (a step known in Jamaica as “burning the curry”).

  4. Cook the Meat: Add the seasoned meat to the pot, stir well, and cover. Do not add water at this stage; the meat will release its own juices, enhancing the flavor. Let it cook on low heat for about 5 minutes.

  5. Simmer to Perfection: After the meat has cooked in its juices, add 2 cups of water and increase the heat to high. Allow the curry to simmer until the liquid reduces into a thick, flavorful gravy.

  6. Serve & Enjoy: Once the gravy has thickened and the meat is tender, serve hot with rice, roti, or ground provisions.

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