Jamaican Chicken Curry

IMG_6481 (Small)

There is a woman who owns a small eatery around the corner from me that has a concept that I absolutely love, you eat whatever she decides to cook, and if you don’t like it, leave.  Now I’m not one for eating out, but lately I’ve been so busy I’ve had to grab a few orders of take out when I ran out of leftovers.  Everything I’ve had from her place has been exceptional, and I keep hoping that one of these days she’ll make her famous chicken curry.  The other day I went on what I thought was “curry day” only to have my hopes crushed by a closed sign on the door.  Screw it, I had time, so I made my own.  It was fantastic, I’ve already made a second one for friends.  It’s not as complicated as it might appear, and it is definitely worth the effort.  Makes at least 6 servings.

For the Curry Powder

2 Tsp Coriander Seeds

1 Tsp Cumin Seeds

1 Tsp Mustard Seeds

1 Whole Star Anise

1/2 Tsp Fennel Seeds

1/2 Tsp Allspice Berries

2 1/2 Tsp Ground Turmeric

Toast everything but the turmeric in a skillet for 10 minutes (med. heat), allow to cool and then grind (adding turmeric).

For the Curry

1 Large White Onion, sliced thinly

2 Cubanelle Peppers, diced

1 1/2 Inches Fresh Ginger, minced

3 Cloves Garlic, minced

1 Large Habanero, minced

5 Pounds Chicken Quarters (or Legs/Thighs), skin removed

Juice of 1/2 Lime

2 1/2 Cups Chicken Stock

3/4 Cup Coconut Milk

1/4 Cup Coconut Cream

2 Tbsp Dried Thyme

Vegetable Oil

Sea Salt & Black Pepper

Start by skinning the chicken, splitting the drumstick from the thigh.  I removed the bones for the thigh and used them to make a quick chicken stock.  Season the chicken with salt & pepper, then in a large pot or dutch oven brown the meat in 2 Tbsp of vegetable oil.  Once browned, remove the chicken, drain the excess fat, and add onions, peppers, garlic, and ginger.  Cook for about 5 minutes, add all the curry powder (about 4 Tbsp), 2 Tbsp dried thyme, and lime juice.  Stir for another minute, then add chicken stock, coconut milk and cream.  Put the chicken back into the pot and simmer for 1 1/2 hours, or until the meat is falling off of the bones (occasionally skim excess fat).  Serve over white rice.

On my second go of this I only used chicken thighs, skin removed, and as the meat fell off the bones I removed them (and any cartilage).  This made for a shredded chicken texture, it was also amazing.

Thanks to bunnyeatsdesign.com for incuding this post in Our Growing Edge


Categories: Main Courses | Tags: , , , , , , , , , , , | 7 Comments

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7 thoughts on “Jamaican Chicken Curry

  1. Rodrigo Valero

    Se ve increible, que tipo de curry utilizaste?

    • Tienes que hacer el polvo de curry fresco, usando semillas enteras tostadas y cúrcuma. La lista esta arriba en la receta. Saludos!

  2. Your dishes look so amazing so delicious, if your looking for a beer that may pair well with your dishes follow my blog.

    • Thanks for stopping by, I am huge beer snob, IPA’s in particular, but it’s virtually impossible to get any good beer where I live. I’ll keep an eye on your reviews for anything new to try when I travel outside of the Caribbean. Cheers.

  3. Yum! Lucky she was closed that day or you might never had made this dish. I adore chicken thigh in curry and often sad when people use breast. The texture of thigh is just silky compared to breast.

    I really enjoyed this post and wondered if you were interested in submitting this post to a new event called Our Growing Edge. The event aims to compile a monthly snapshot as to what bloggers are doing in terms of new challenges with food. This monthly event aims to connect and inspire us to try new things.

    A growing edge is the part of us that is still learning and experimenting. It’s the part that you regularly grow and improve, be it from real passion or a conscious effort. 

    I hope you can make it.

    More info can be found here: 
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