JAMAICAN CURRY CHICKEN
Steps:
- In a medium bowl, toss chicken cubes with 1 tablespoon of the curry powder and a good pinch of salt and pepper.
- Heat olive oil in a large soup pot over medium-high heat. Add ginger, garlic and Scotch bonnet pepper to the pan and heat until fragrant, about 30 seconds.
- Add chicken to the pan and saute until browned, about 5-7 minutes, stirring frequently.
- Pour chicken broth into the pan and use a wooden spoon to scrape up browned bits from the bottom of pan. Add carrots, potatoes and cauliflower to the pot along with along with another pinch of salt and pepper and the remaining 1 tablespoon curry powder. Stir well then bring to a boil. Reduce heat to low then simmer for 30 minutes.
- Right before serving, stir in green peas. Serve over rice if you wish. Garnish with cilantro and scallions then enjoy.
Nutrition Facts : ServingSize 1.5 cups, Calories 373 kcal, Carbohydrate 44 g, Protein 32 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 73 mg, Sodium 1042 mg, Fiber 9 g, Sugar 6 g
JAMAICAN CURRY CHICKEN RECIPE
Jamaican curry chicken, try this simple, easy to make recipe.
Provided by Lesa
Categories Main Course
Number Of Ingredients 16
Steps:
- Remove the skin (if there is any) from the chicken and cut it into small pieces. Wash the chicken in water with the juice from the lime/lemon and the vinegar. Drain away all the excess water from the chicken. Dry with kitchen towel if necessary.
- In a kitchen bowl, add the chicken, onion, garlic, scotch bonnet pepper, pimento berries, ginger, salt, all-purpose seasoning, the curry powder and mix everything together and leave to marinate for 30 minutes or more.
- In a pot add the cooking oil and put to hot on medium heat.
- Add the seasoned chicken to the oil and stir well. Let the chicken cook until lightly brown on all sides. Don't let the pot burn, add a tip of water if necessary.
- Stir in the carrot, potato and thyme. Add water enough to cover the chicken in the pot. Cover and leave to cook for 25-30 minutes, until the chicken is cooked and the water is reduced to a curry gravy.
Nutrition Facts : Calories 238 kcal, ServingSize 1 serving
PAN-SEARED CHICKEN BREASTS WITH JAMAICAN CURRY
Recipe by Marcia Kiesel from F&W Magazine published October 2007. From Pairing of the Day: March 2008 - 7 Rules for Perfect Pairing. The Jamaican curry gets its heat from Scotch bonnet hot chiles, Marcia Kisel's stripped-down version relies on Scotch bonnet hot sauce and curry powder. :) Try 2006 Seven Hills Columbia Valley. Didn't include the overnight marinating process!
Provided by Manami
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- MARINATE THE CHICKEN:
- In a shallow dish, combine the oil with the scallion, curry powder, ginger, allspice and hot sauce.
- Add the chicken breasts and turn to coat; cover and refrigerate overnight.
- MAKE THE CURRY:
- Remove the chicken from the marinade and season with salt and pepper.
- In a large skillet, heat the oil.
- Add the chicken, skin side down.
- Cook over moderately high heat until the skin browns, 2 minutes.
- Reduce the heat to moderate and cook until the skin is crisp, about 4 minutes longer.
- Reduce the heat to low, turn the chicken and cook until white throughout, 7 minutes.
- Transfer the chicken to a platter.
- Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, 6 minutes.
- Stir in the scallion, curry, ginger, allspice and hot sauce and cook, stirring, until fragrant, 5 minutes.
- Add the water and bring to a boil over high heat, scraping up the browned bits on the bottom of the pan.
- Cook until the sauce has reduced to about » cup, 5 minutes.
- Return the chicken to the skillet, skin side up, and simmer until heated through, about 2 minutes.
- Transfer the chicken to plates.
- Stir the butter into the curry sauce and season with salt and pepper.
- Pour the sauce over the breasts and serve with white rice and a Sliced Salad on the side.
Nutrition Facts : Calories 320, Fat 19.9, SaturatedFat 5.2, Cholesterol 90, Sodium 106.1, Carbohydrate 4.8, Fiber 1.2, Sugar 1.4, Protein 29.9
JAMAICAN CURRY CHICKEN (GLUTEN FREE, PALEO)
This Jamaican Curry Chicken recipe is a one pot meal that is full of bold flavours and made using one of two methods - slow cooker or stovetop method.
Provided by Charla
Categories Main Entree
Time 45m
Number Of Ingredients 14
Steps:
- Add the washed chicken to a large bowl and use a fork to pierce the flesh of each piece of chicken. This helps the seasoning to better penetrate.
- Sprinkle on the curry powder, all purpose seasoning, ginger, black pepper, onion, scallions and garlic.
- Use your hands to thoroughly work in the seasoning, cover with saran wrap (cling film) and refrigerate overnight or for a few hours.
- On medium heat, add the oil to a pot/dutchpot.
- Add 1tbsp of curry powder to the pan and proceed to cook it for about 1-2 minutes until fragrant.
- Scrape off the excess seasoning (i.e onion, scallions and garlic) and place the chicken pieces into the pot, being careful to not overcrowd.
- Proceed to seal and sear both sides of the chicken until brown.
- Once the chicken is seared, stir in the onion scallions and garlic and saute until translucent.
- Add the sprigs of fresh thyme, pimento berries and stir the pot.
- Pour in the hot water, then bring to a rolling boil
- Reduce the heat to medium/low and simmer with the lid on for 10 minutes.
- Add the sweet potato and pink salt (to taste), stir, then simmer for another 20 minutes.
- Add a splash of water if the gravy reduces too much and becomes too thick.
Nutrition Facts : Calories 348 kcal, Sugar 4 g, Sodium 190 mg, Fat 15 g, SaturatedFat 8 g, Carbohydrate 20 g, Fiber 5 g, Protein 35 g, Cholesterol 161 mg, ServingSize 1 serving
JAMAICAN CURRY CHICKEN AND POTATOES
There's nothing more comforting than chicken and potatoes, and this recipe is no exception. Getting its flavor and heat from a combination of mild Jamaican curry powder and Scotch bonnet pepper, it's not as hot as some Indian or Thai curries. Jamaican curry powder tends to be heavy on turmeric and less on spice, and this recipe uses just one Scotch bonnet pepper, which is kept whole but punctured to gently release flavor. The result is more warming than spicy. Eat this one-pot recipe by itself as a kind of stew, or over rice, letting all the flavors meld together.
Provided by Millie Peartree
Categories dinner, poultry, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place chicken in a large bowl. Season chicken with the garlic powder, 2 teaspoons salt and 1/2 teaspoon pepper, making sure it's evenly coated. Let come to room temperature.
- Heat a deep Dutch oven or heavy pan over medium-high. Drizzle in the olive oil. Add sliced onions, season with salt and pepper. Using a rubber spatula or wooden spoon, stir to combine, and cook until soft and fragrant, 3 to 4 minutes. Add garlic, stirring to keep the garlic from scorching, and cook for 30 seconds or until tender. Using a pair of tongs or a spoon, remove onions and garlic from the pan; set aside in a bowl.
- If needed, add more oil to coat the bottom of the pan. Reduce the heat to medium. Add the room-temperature chicken to the pan, and sear chicken on both sides, in batches if necessary, until golden brown, about 7 to 8 minutes total.
- Sprinkle curry powder over and around chicken. Let the spices bloom and toast until fragrant, about 2 minutes.
- Add reserved onions and garlic to the pan. Using a paring knife, pierce the Scotch bonnet pepper. Add to the pan. Add potatoes, and stir to evenly coat chicken and potatoes.
- Pour in chicken stock to nearly cover the chicken. Add the bay leaf and thyme sprigs. Bring to a simmer. Remove Scotch bonnet pepper. Cover pot and cook for 30 minutes, or until chicken is tender and falling off the bone. Taste and adjust the curry powder, salt and pepper as needed.
- In a small bowl, combine cornstarch with 1/4 cup water to form a slurry. (The chicken curry can be eaten as is, like a soup, or slurry can be added to thicken the sauce to a gravy-like consistency.) Add 1 tablespoon of the slurry, and bring to a boil to thicken, adding more slurry to reach desired consistency. Retrieve bay leaf and thyme stems and discard. Serve with rice.
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