Jamaican Curry Chicken

real authentic

 
Rafael Sanches avatar
Rafael SanchesPublished on 78 days ago

How to make real authentic Jamaican curry chicken. The allspice makes for a distinctly Caribbean flavor. Really straightforward and easy to make, but packed with flavor.

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What you will need

4 cloves garlic

2 jalapeño or 1 scotch bonnet

2 lb boneless skinless chicken thighs

3 tbsp curry powder

1 tsp thyme

1/4 tsp allspice

1/4 tsp black pepper

1 tsp salt

1 green bell pepper

1 yellow onion

2 cups water or chicken broth

How to cook

1

Crush garlic

Crush up the 4 cloves of garlic however you like. If you're looking for a good technique, check out the attached recipe

2

Brunoise chilies

A brunoise is a really fine dice. Remove the seeds and slice thin. This first cut is called a julienne. Group the slices and cut in the opposite direction to yield tiny cubes. Scotch bonnets are certainly more authentic, but harder to find.

3

Assemble marinade

First add the garlic and brunoise chili to the chicken.

4

3 tbsp curry powder

Add the curry.

5

1 tsp thyme

And the thyme.

6

1/4 tsp allspice

Add that allspice.

7

1/4 tsp black pepper

And some black pepper.

8

1 tsp salt

Salt?

9

Mix

Mix to combine all of the spices and coat the chicken evenly. Let it marinate, ideally for about 2 hours, but it's fine if you're in a hurry.

Mix to combine all of the spices and coat the chicken evenly. Let it marinate, ideally for about 2 hours, but it's fine if you're in a hurry.

10

Slice onion

Slice up the onion into little rainbows.

11

Slice bell pepper

Similarly, slice the bell pepper to something like a wide julienne.

12

Sautée

Cook the onion and bell pepper gently in olive oil until they are tender.

13

Add marinated chicken

Arrange the chicken thighs in the pan.

Arrange the chicken thighs in the pan.

15

Add liquid

Add about 2 cups of water or broth. You may need to add more later if your sauce is thicker than you like it.

16

Cover and simmer

Simmer for about 20 minutes over medium heat, or long enough to reduce the broth and cook the potatoes. Stir frequently to avoid burning.

17

Season and serve

Check the salt. Add anything else you think it calls for. Serve it up. We put this over rice and garnished with sliced scallions.

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