JAMAICAN STYLE CURRY CHICKEN
This is a recipe that I have put together over some various websites, verbal consultations and just experimenting on my own and with my family. Rich and hearty with a great flavor when you can't get the real thing in the islands. Try a variety of hot peppers to change the flavor - even sweet bell peppers give a different taste. Use fresh thyme to really bring out the fresh taste.
Provided by Ed G II
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 6.2 g, Cholesterol 30.4 mg, Fat 15.4 g, Fiber 2 g, Protein 12.5 g, SaturatedFat 2.6 g, Sodium 322.2 mg, Sugar 2.3 g
JAMAICAN CURRY CHICKEN RECIPE
This Jamaican curry chicken recipe is the ultimate Caribbean comfort food of chicken seasoned with Jamaican curry powder and simmered in creamy curry sauce.
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 20
Steps:
- Cut up the chicken and add it to a mixing bowl. Rub the chicken pieces with curry powder, adobo seasonings, allspice, dried thyme, and salt and pepper to taste.
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and peppers to the pot and stir. Cook for 5 minutes to soften.
- Add the green onion, garlic, ginger and 2 tablespoons Jamaican curry powder. Cook 2-3 minutes, to let the curry powder bloom. This is called "burning the curry", which is not actually burning it.
- Add the chicken and cook for 10 minutes to brown all sides, flipping half way through.
- Stir in the coconut milk or chicken broth, potatoes and carrots. Taste and adjust with salt, pepper and hot sauce to your personal tastes. Add a few sprigs of fresh thyme here if you'd like.
- Bring to a boil, then cover and reduce the heat. Simmer for 20-30 minutes, or until the vegetables are softened and the chicken is fall-off-the-bone tender and cooked through. It should measure 165 degrees F internal when measured with a meat thermometer.
- Serve! I like to garnish mine with fresh chopped parsley and red pepper flakes.
Nutrition Facts : Calories 370 kcal, Carbohydrate 8 g, Protein 23 g, Fat 28 g, SaturatedFat 11 g, TransFat 0.1 g, Cholesterol 87 mg, Sodium 96 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 14 g, ServingSize 1 serving
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
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
BENJI'S JAMAICAN CURRY CHICKEN
Make and share this Benji's Jamaican Curry Chicken recipe from Food.com.
Provided by benjamin73
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 296.4, Fat 12.3, SaturatedFat 2.4, Cholesterol 46.5, Sodium 697.6, Carbohydrate 28.4, Fiber 4.2, Sugar 1.8, Protein 18.9
JAMAICAN CURRY CHICKEN AS MADE BY POPCAAN RECIPE BY TASTY
There is nothing more comforting than this traditional Jamaican curry chicken made by recording artist Popcaan.
Provided by Popcaan
Categories Lunch
Time 1h15m
Yield 5 servings
Number Of Ingredients 19
Steps:
- Remove the skin from the chicken. Using a large, heavy knife or cleaver, cut the chicken into 1½-2-inch pieces.
- Add the chicken to a large bowl and cover with cold water. Add 2 tablespoons of apple cider vinegar and mix together. Rub the chicken to remove any impurities. Let soak for 10-15 minutes. Drain the water from the chicken, then add fresh cold water to cover, along with the remaining 2 tablespoons apple cider vinegar. Mix together and set aside for 10-15 minutes more. Drain.
- Transfer the chicken to a clean bowl and coat with the all-purpose seasoning and 1½ tablespoons curry powder. Using a gloved hand, rub the seasonings all over the chicken. Cover the bowl and refrigerate for 30-60 minutes.
- Heat the oil in a large pot over medium heat until shimmering. Add the remaining ½ tablespoon curry powder and fry for 1 minute, until beginning to burn.
- Add the chicken to the pot, cover, and cook until almost dry, 8-10 minutes, stirring halfway through.
- Add the scallions, carrots, Scotch bonnet, potato, bell pepper, thyme, allspice, and 2 cups cold water. Cover and cook for 20 minutes, until the vegetables are cooked through and the chicken is tender.
- Serve the chicken with steamed rice and sliced tomato.
- Enjoy!
Nutrition Facts : Calories 373 calories, Carbohydrate 22 grams, Fat 14 grams, Fiber 5 grams, Protein 38 grams, Sugar 4 grams
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