JAMAICAN CURRY CHICKEN
This authentic and traditional Jamaican Curry Chicken is the perfect combination of rich flavors in one dish. It's the perfect dish to make when you want a taste of the islands.
Provided by Tanya
Categories Main Course
Time 2h
Number Of Ingredients 13
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.
Nutrition Facts : Calories 441 kcal, Carbohydrate 17 g, Protein 46 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 215 mg, Sodium 219 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
JAMAICAN CURRY CHICKEN
I couldn't find a recipe I liked, so here is my family's version of 'curried' chicken. It brings back memories of a childhood spent enjoying food there, where there were very few dishes I wouldn't eat, vegetables or not. This dish is traditionally served on white rice or in a roti, but feel free to get creative!
Provided by camsmum
Categories World Cuisine Recipes Latin American Caribbean
Time 50m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 348.2 calories, Carbohydrate 13.8 g, Cholesterol 102.5 mg, Fat 20.3 g, Fiber 3.1 g, Protein 27.8 g, SaturatedFat 4.7 g, Sodium 1353.2 mg, Sugar 2.1 g
CARIBBEAN CURRIED CHICKEN
Having grown up in the Virgin Islands, I've eaten my fair share of authentic curried chicken. This recipe hits the mark with big, bold flavors. It's delicious served over rice. -Sharon Gibson, Hendersonville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Combine curry powder, garlic powder and pepper; sprinkle over chicken, pressing to help mixture adhere. Place chicken in a 3-qt. slow cooker. Sprinkle with onion. Carefully pour mojo criollo marinade along the sides of slow cooker, avoiding chicken to keep coating intact. Cook, covered, on low until a thermometer reads 170°, 4-6 hours. Remove chicken; keep warm., Pour cooking juices from slow cooker into a measuring cup; skim fat. In a large saucepan, heat oil over medium heat; whisk in flour until smooth. Gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat; add chicken and simmer about 5 minutes. If desired, serve with rice, green onions and cilantro.
Nutrition Facts : Calories 249 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 514mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
CARIBBEAN VEGETABLE & CHICKEN CURRY
For a vegetarian version, omit first 4 ingredients. This dish is much better the next day as it gives time for the flavours to blend.
Provided by Strawberry Girl
Categories Chicken Breast
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Pat chicken dry.
- In small bowl, combine mustard, sesame oil and 1 tbsp. curry powder.
- Preheat barbecue or broiler and grill chicken for 5 minutes per side (chicken will not be completely cooked). Cut into 2-inch chunks.
- Reserve. Heat oil in large, deep skillet or Dutch oven.
- Add garlic, ginger and hot chile pepper.
- Cook for 30 seconds.
- Add remaining 2 tbsp. curry powder, allspice, cinnamon and nutmeg.
- Cook for 30 seconds longer.
- Add onion, leek and stock.
- Cook until liquid evaporates.
- Add pureed tomatoes and bring to boil.
- Add potatoes and sweet potato and cook, covered, for 10 minutes.
- Add carrots, squash, pineapple juice, plantains, chickpeas and chicken and cook, covered, for 30 minutes longer.
- Taste and adjust seasonings if necessary.
- To serve, sprinkle with cilantro.
Nutrition Facts : Calories 264.7, Fat 5.9, SaturatedFat 1, Cholesterol 56.6, Sodium 184.6, Carbohydrate 32.1, Fiber 5.4, Sugar 8.3, Protein 22.4
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