JAMAICAN CURRY CHICKEN
When it comes to big, West Indian comfort foods, curry chicken is at the top of the list. Look no further than this authentic Jamaican Curry Chicken recipe. Tender chicken stewed alongside big, bold Caribbean flavors and lovely aromatics. This curry chicken is an easy dish to make with delicious results!
Provided by Quin Liburd
Categories Main Entree
Yield 4
Number Of Ingredients 20
Steps:
- Pat the chicken pieces dry with a paper towel and then add them into a large bowl. Season the chicken with 2 tablespoons of curry powder, allspice, salt, ginger, garlic powder, ground coriander, and worcestershire. Use your hands (fitted with disposable gloves, if desired) to massage the spices into the chicken very well.
- Cover the bowl with a lid/plastic wrap and transfer it into the refrigerator to marinate for at least 1 hour, preferably overnight.
- Using a large braiser or deep skillet over medium heat, coat the bottom of the pan with 2 tablespoons of oil. When the oil is hot and shimmering, sprinkle in the remaining 2 tablespoons of curry powder. Use a wooden utensil to stir the spice into the oil. Burn the curry in the oil, stirring frequently, until the curry is fragrant and takes on a deep, golden brown color- about 30 seconds.
- Add the chicken pieces into the pan, careful not to overcrowd, work in batches if you need to. Once the chicken is in the pan, do not disturb. Allow the chicken to brown and achieve a deep, golden sear, about 2-3 minutes on each side. >> Use the additional tablespoon of oil, if needed. Then set the browned chicken aside onto a clean plate and repeat the process until all chicken is browned.
- Return all chicken pieces back into the pan. Add in the sliced bell pepper, onion, scallions, garlic, fresh thyme, and scotch bonnet. Pour in the chicken stock and use a wooden utensil to gently stir everything together (being careful not to burst the pepper).
- Cover the pan with a lid and reduce the heat to medium-low. Allow the chicken and aromatics to stew together for 35 minutes.
- Uncover the pan and turn the chicken pieces. Nestle in the chopped carrots and potatoes and spoon some of the pan juices over them.
- Cover the pan once more and continue cooking for another 30 minutes, or until the potatoes/carrots are fork-tender.
- Uncover the pan and check for chicken doneness (to be precise, the internal temperature should be at least 165°F). Then remove from heat and discard the thyme sprigs and pepper.
- Serve the curry chicken with pan juices immediately onto plates alongside cooked white rice and extra scallions, if desired. Enjoy!
JAMAICAN CURRY CHICKEN RECIPE
This Jamaican Curry Chicken recipe was introduced by our Indian influence, this dish is loved by all Jamaicans. Curry is a bright yellow spice that we love made from dried grounded turmeric infused with other spices. Jamaican Curried Chicken goes well with any side dish whether it's boiled dumplings, roasted breadfruit, roti, or white rice to name a few. Curry can be used on any meat to add a special flavor. Jamaicans would eat curry for any meal of the day. Currying is done through the process of stewing.
Provided by Jamaican Delicacies
Categories Jamaican Recipes
Time 55m
Number Of Ingredients 14
Steps:
- Cut the chicken into small pieces (allows faster cooking).
- Wash in vinegar or lime juice under running water then drain.
- Add salt and black pepper along with curry powder then combine with a wooden spoon or your hand. No need to marinate the chicken.
- Place saucepan or Jamaican Dutch pot is also known as dutchie on medium heat stove adding the cooking oil.
- Burning the Jamaican curry:- this is actually the process where we release the flavor of the curry by adding a ⅓-¼ cup of curry powder, ginger, and garlic to the oil to fry stirring continuously with a wooden spoon. Max 3 mins, DO NOT let the curry BURN.
- Add the seasoned chicken to the pot remembering to stir and blend the curry and chicken together then cover the pot with its lid. Stir at intervals for 20 mins.
- Add remaining ingredients including water or coconut milk excluding the bell peppers. Use the scotch bonnet pepper if you enjoy spicy food, it's pretty hot. Allow another 10 mins remember to stir at intervals.
- Add bell peppers. If you wish to thicken your gravy mix 2 tbs of all-purpose flour with 4 tbs water then stir this in to add a little body to your gravy. Allow 5 mins.
- Guess what after 5 mins turn off your stove your meal is ready. Serve with any side dish of your choice and get it while it's nice and hot!!
Nutrition Facts :
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
JAMAICAN CURRY CHICKEN
A healthy Jamaican curry chicken made with coconut milk, potatoes, and everyday spices you can find at any grocery store. Authentic flavor and easy prep!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 55m
Number Of Ingredients 19
Steps:
- Sprinkle the chicken with salt. Set aside.
- In a Dutch oven or similar deep, sturdy pot, heat the oil over medium. Once it is hot, add the onions, and cook, stirring occasionally, until the onions begin to soften and turn translucent, 5 to 8 minutes.
- Stir in the red bell pepper, jalapeños, garlic, and ginger. Cook, stirring often, for 2 minutes.
- Add curry powder, turmeric, allspice, and cayenne. Cooking, stirring constantly, until spices turn deep gold and become ultra fragrant, about 1 minute.
- Add the chicken and sauté for 5 minutes, stirring often. It should look golden on the outside but does not need to be completely cooked through.
- Add the potatoes. Cook, stirring often, for 3 minutes.
- Add the coconut milk, Worcestershire, vinegar, and hot sauce. Stir to combine. Bring to a simmer. Continue to simmer, reducing the heat to low as needed, until the chicken is tender and cooked through, the potatoes are tender, and sauce has slightly reduced, 15 to 20 minutes. Stir every few minutes to keep the sauce from sticking.
- Taste and season with additional salt or hot sauce as desired. Serve hot over rice, with a big sprinkle of cilantro.
Nutrition Facts : ServingSize 1 (of 4), Calories 428 kcal, Carbohydrate 29 g, Protein 33 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 91 mg, Fiber 5 g, Sugar 4 g
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.
CURRY CHICKEN JAMAICAN STYLE
A delicious, easy and authentic Jamaican recipe! This recipe was shared with us by a true Jamaican chef. Perfect meal when served with white rice and a salad. As per the chef, for best flavor always use chicken with bone.
Provided by ChaseNNJ
Categories Curries
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Chop chicken into serving pieces, and wash with vinegar or lime, then set aside.
- In a large cooking pot heat up the cooking oil. When oil is hot, add in the garlic, black pepper, onion, scallions, and fresh thyme.
- Fry for about 3 minutes while stirring, then add curry powder and continue to fry on medium heat for about 4 more minutes.
- Add chicken pieces, and salt, stir and cover with a tight fitting lid.
- Cook for about 5 minutes. then lift lid and stir again. Check again in 10 minutes. The chicken should have made enough of it's own liquid by now to cook in it's own juice, if not, then add a couple tablespoons of water. Cook for 20 more minutes, then add a whole scotch bonnet pepper (just lay the pepper on top of chicken, do not puncture it or the food will be too spicy!), put lid back on, and cook for five more minutes or until chicken is tender. Serve over hot white rice.
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
More about "curry chicken recipe jamaican phillyboy"
JAMAICAN CURRY CHICKEN RECIPE - SERIOUS EATS
From seriouseats.com
Cuisine CaribbeanCategory Lunch, Dinner, EntreeAuthor Michelle And Suzanne RousseauTotal Time 2 hrs 10 mins
JAMAICAN CHICKEN CURRY RECIPE - BBC FOOD
From bbc.co.uk
JAMAICAN CURRY CHICKEN - CHILI PEPPER MADNESS
From chilipeppermadness.com
BEST JAMAICAN CHICKEN CURRY RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
MISS G’S SIMPLE JAMAICAN CURRY CHICKEN RECIPE - JAMAICANS.COM
From jamaicans.com
JAMAICAN CURRY CHICKEN RECIPE | THAT GIRL COOKS HEALTHY
From thatgirlcookshealthy.com
EASY AUTHENTIC JAMAICAN CURRY CHICKEN RECIPE - BROOKLYN ACTIVE …
From brooklynactivemama.com
JAMAICAN CURRY CHICKEN - THE SEASONED SKILLET
From seasonedskilletblog.com
JAMAICAN CURRY CHICKEN - GYPSYPLATE
From gypsyplate.com
JAMAICAN CURRY CHICKEN RECIPE - COOKING THE GLOBE
From cookingtheglobe.com
ORIGINAL JAMAICAN CURRY CHICKEN RECIPE - PINTEREST
From pinterest.com
BEST JAMAICAN CURRY CHICKEN — HOW TO MAKE JAMAICAN …
From delish.com
HOW TO MAKE JAMAICAN CURRY CHICKEN || EASY CURRY …
From youtube.com
JAMAICAN CURRY CHICKEN RECIPE - JAMAICAN FOODS AND …
From jamaicanfoodsandrecipes.com
JAMAICAN STYLE CURRY CHICKEN RECIPE: HOW TO MAKE THE BEST …
From youtube.com
JAMAICAN CURRY CHICKEN RECIPE - JAMAICANS AND JAMAICA
From jamaicans.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love