Jamaican Curry Chicken Recipe

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.

Recipe From food.com

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!

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!

Recipe From allrecipes.com

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
Calories348.2 calories
Carbohydrate13.8 g
Cholesterol102.5 mg
Fat20.3 g
Fiber3.1 g
Protein27.8 g
SaturatedFat4.7 g
Sodium1353.2 mg
Sugar2.1 g

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.

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.

Recipe From allrecipes.com

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
Calories209.7 calories
Carbohydrate6.2 g
Cholesterol30.4 mg
Fat15.4 g
Fiber2 g
Protein12.5 g
SaturatedFat2.6 g
Sodium322.2 mg
Sugar2.3 g

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.

JAMAICAN CHICKEN CURRY



Jamaican Chicken Curry image

Stewing is a three-step process: Brown the meat, add aromatics, seasonings, and a generous amount of liquid, and then simmer on the top of the stove until the chicken is tender.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 12

2 tablespoons vegetable oil
4 bone-in, skinless chicken breast halves (10 to 12 ounces each), halved crosswise
Coarse salt and ground pepper
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon ground cumin
3 tablespoons curry powder (preferably Jamaican)
1/2 teaspoon dried thyme
4 carrots, thinly sliced
1 can (13.5 ounces) coconut milk
1 package (10 ounces) frozen peas, thawed
Cooked white rice, for serving
Calories636 g
Fat32 g
Fiber8 g
Protein65 g

Steps:

  • In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Working in two batches, brown chicken, 3 to 4 minutes per side. Transfer to a plate.
  • Reduce heat to medium. Add onion, garlic, cumin, curry, thyme, and 1/2 cup water and season with salt. Cook, stirring occasionally, until onion has softened, 3 to 5 minutes.
  • Add carrots, coconut milk, 1/2 cup water, and chicken with any accumulated juices. Bring to a boil. Reduce to a simmer, cover partially, and cook until chicken is cooked through and carrots are tender, about 10 minutes. Remove from heat and stir in peas. Serve curry over rice.

JAMAICAN CURRY CHICKEN AND POTATOES



Jamaican Curry Chicken and Potatoes image

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.

Recipe From cooking.nytimes.com

Provided by Millie Peartree

Categories     dinner, poultry, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

3 pounds bone-in, skin-on chicken legs and thighs, skin removed
1 tablespoon garlic powder
Kosher salt and black pepper
2 tablespoons olive oil, plus more as needed
1 large onion, sliced
4 garlic cloves, minced
2 tablespoons Jamaican hot curry powder, such as Jamaican Choice or Grace, plus more as needed
1 Scotch bonnet or habanero pepper
4 medium Yukon Gold potatoes, washed and quartered
1 to 2 quarts chicken stock (reduce or add liquid depending on pot size)
1 dried bay leaf
2 fresh thyme sprigs
1/4 cup cornstarch
White rice, for serving

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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  • Cut the chicken into the size you want and remove all the extra fat and skin. Pour the 1/3 cup of vinegar over the chicken with some water and rinse twice with fresh water.
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2019-05-05  · Jamaican Curry Chicken Recipe ( 4 out of 5 ) -4 Servings + 15 m Prep Time; 35 m Cook Time; 50 m Ready In; Print Recipe . Cuisine: Jamaican; Course: Dinner; Skill Level: Medium; Jamaican Curry Chicken is rich and hearty with great flavors. A perfect taste of the Caribbean with the hint of spices that your family will love. 3lbs Chicken Vinegar – > View on Amazon Salt & Pepper 3 Tbsp …

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