Best Benjis Jamaican Curry Chicken Recipes

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:

• Add chicken thighs, all-purpose seasoning, 1 Tbsp of curry powder, onion, green onions, green pepper, garlic cloves, scotch bonnet pepper (if using), and thyme to a large bowl and combine, making sure all chicken pieces are covered with the seasoning. Cover and refrigerate for at least 1 hour or up to overnight.
• One the chicken is done marinating, remove onions, peppers, and garlic cloves from chicken and set aside.
• Heat olive oil in a large heavy bottom pot over medium heat. Add remaining curry powder and stir, cooking for about 20-30 seconds. Add onions, green pepper, garlic cloves, thyme, and scotch bonnet pepper (if using) to pot and stir until onions have softened, about 3-5 minutes. If your onions and peppers are looking dry, add about 1 Tbsp of water.
• Add chicken and ¼ cup of water to the pot. Cover and reduce heat to medium low. Cook, stirring occasionally, for 30-35 minutes.
• When there is about 15 minutes remaining, stir in potato and continue to cook covered.
• Once chicken is cooked and potatoes are softened, remove from heat. Salt and pepper to taste.

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!

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 STYLE CURRY CHICKEN

Steps:

• Heat vegetable oil in a skillet over medium-high heat; cook and stir onion, tomato, garlic, curry powder, habanero pepper, and thyme until onion is golden, about 7 minutes. Stir in chicken and cook until chicken is lightly browned, about 5 minutes.
• Pour water into the skillet, reduce heat to low; cover and simmer until chicken is no longer pink at the center, about 30 minutes. Season with salt.

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.

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.