Jamaican Curry Chicken As Made By Popcaan Recipe By Tasty

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JAMAICAN CURRY CHICKEN RECIPE



Jamaican curry chicken recipe image

Jamaican curry chicken, try this simple, easy to make recipe.

Provided by Lesa

Categories     Main Course

Number Of Ingredients 16

2½ lbs Chicken
2 tbsp Curry powder
2 tbsp All-purpose or Chicken seasoning
1 ½ tsp Salt (Or salt to your liking)
5 Pimento berries (allspice)
3 Cloves garlic (Crushed )
1 Medium onion (Chopped)
3 Sprig of fresh thyme
2 Medium carrots (Chopped)
1 Small potato (Diced)
1 ½ tsp Freshly grated ginger
1 Small scotch bonnet pepper (seeds removed and findly chopped)
3 tbsp Cooking oil
Boiling water
1 lime/lemon (To wash the chicken)
1 tsp Vinegar (To wash the chicken)

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 STYLE CURRY CHICKEN



Jamaican Style Curry Chicken image

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

¼ cup vegetable oil
1 onion, chopped
1 tomato, chopped
1 garlic clove, chopped
2 tablespoons Jamaican-style curry powder
2 slices habanero pepper
¼ teaspoon ground thyme
2 skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
1 cup water
½ teaspoon salt, or to taste

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 AS MADE BY POPCAAN RECIPE BY TASTY



Jamaican Curry Chicken As Made By Popcaan Recipe by Tasty image

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

2 lb bone in chicken thighs and breasts
2 cups cold water, plus more for soaking chicken
4 tablespoons apple cider vinegar
1 ½ tablespoons chicken bouillon, seasoning
1 fresh ginger, grated 1 in (2.5 cm)
3 cloves garlic, smashed
1 ½ teaspoons kosher salt
2 tablespoons curry powder, divided
2 tablespoons vegetable oil, or canola oil
1 scotch bonnet pepper
1 medium yellow squash, diced
3 scallions, ends trimmed and cut into 1/2 in (2.4 cm) pieces
3 medium carrots, cut into 1 in (2.4 cm) pieces
1 russet potato, peeled, cut into 1 in (2.4 cm) pieces
1 red bell pepper, seeded, cut into 1 in (2.4 cm) pieces
3 sprigs fresh thyme
1 teaspoon whole allspice berry
steamed rice, for serving
tomato, sliced, for serving

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

JAMAICAN CURRY CHICKEN



Jamaican Curry Chicken image

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

¼ cup curry powder, divided
2 tablespoons garlic powder
1 tablespoon seasoned salt
1 tablespoon onion powder
2 teaspoons salt
1 sprig fresh thyme, leaves stripped
1 pinch ground allspice, or more to taste
salt and ground black pepper to taste
2 ¼ pounds whole chicken, cut into pieces
3 tablespoons vegetable oil
3 cups water
1 potato, diced
½ cup chopped carrots
2 scallions (green onions), chopped
1 (1 inch) piece fresh ginger root, minced
1 Scotch bonnet chile pepper, chopped, or to taste

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 RECIPE - (4.1/5)



Jamaican Curry Chicken Recipe - (4.1/5) image

Provided by lorik

Number Of Ingredients 16

4-pounds boneless, skinless chicken thighs, cut into 1 1⁄2-inch pieces
1 ⁄4 cup fresh lime juice
2 tablespoons curry powder
1 ⁄4 cup coconut oil
Kosher salt and freshly ground black pepper to taste
1 teaspoon ground allspice
3 cloves garlic, finely chopped
3 scallions, finely chopped
3 sprigs thyme
2 carrots, thinly sliced
1 chayote squash, cut into 1⁄2-inch cubes
1 russet potato, peeled and cut into 1⁄2-inch cubes
1 (1-inch) piece ginger, minced
1 cup coconut milk
1 Scotch bonnet or habanero chile, slit in half lengthwise
cooked white rice, for serving

Steps:

  • Combine chicken, lime juice, and 1 tablespoon curry powder in a large bowl, and toss to combine; refrigerate for at least 4 hours or up to overnight. Heat oil in a 6-quart Dutch oven over medium-high heat. Season chicken with salt and pepper, and working in batches, add to pot, and cook, stirring, until golden brown all over, about 8 minutes. Transfer chicken to bowl with marinade, and set aside. Add remaining curry powder, the allspice, garlic, scallions, thyme, carrots, chayote, potato, and ginger, and cook, stirring occasionally, until lightly caramelized, about 6 minutes. Add chicken and any remaining marinade to pot along with coconut milk and chile, and stir to combine. Cook, stirring occasionally, until chicken is cooked through and sauce is thickened, about 40 minutes; serve over rice.

JAMAICAN CURRY CHICKEN



Jamaican Curry Chicken image

This is a recipe passed on to me from my ex-mother in law. Serve it over rice & peas. Delicious!

Provided by Venus Vee

Categories     Curries

Time 1h

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 9

2 1/2 lbs chicken (cut up into approx 2 in. pieces)
4 ounces curry powder
1/2 teaspoon salt
2 garlic cloves, chopped
1 large onion, sliced
2 potatoes, cut into 8 pieces each
2 ounces cooking oil
1/2 teaspoon ground black pepper
1 sprig fresh thyme (optional)

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.

Nutrition Facts : Calories 689.7, Fat 44.2, SaturatedFat 9.9, Cholesterol 129.4, Sodium 434.2, Carbohydrate 39.7, Fiber 12.4, Sugar 3.2, Protein 38.3

JAMAICAN CURRY CHICKEN



Jamaican Curry Chicken image

This stew can be served with bread, pasta, white rice, rice and beans, mashed potatoes, or cooked vegetables.

Provided by byZula

Categories     Stew

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 -2 1/4 lb chicken
4 ounces blue mountain curry powder
onion powder, to taste
2 teaspoons salt
1/2 ounce garlic powder
2 ounces cooking oil
1/2 ounce vinegar
4 ounces water
1 potato, cut in eight pieces (optional)
1/2 ounce black pepper (optional)
1 sprig thyme (optional)

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!

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