Curry Chicken - Caribbean Style. So I used this recipe just spooned the outed extra oil and simmered down for a longer time so the gravy could thicken. also u could add small pieces of potato to the simmering process. it will help thicken gravy and make it more hearty! Jamaican curry chicken simmered with potatoes, scallions, and ginger is a Carribean version of curry chicken the family will love. Serve with white rice or roti.
I've never met a person who would rate this chicken recipe badly.
In high school I was in the band and played alto sax and alto clarinet.
I played in the concert band, jazz band, jazz quartet, and more.
You can have Curry Chicken - Caribbean Style using 15 ingredients and 13 steps. Here is how you achieve it.
Ingredients of Curry Chicken - Caribbean Style
- Prepare 4 lbs of chicken (thighs and legs skin off).
- You need 4 of medium size potatoes roughly chopped.
- You need 3-4 tbsp of veggie oil.
- You need 1/2 c of water.
- You need 2 tsp of salt.
- Prepare 2 tsp of black pepper.
- It's 2 of garlic cloves diced.
- It's 1 of medium onion (diced).
- It's 1 of large tomato.
- It's 3 of scallions chopped.
- It's 3 sticks of fresh thyme.
- It's 4 tbsp of ketchup.
- You need 3 tbsp of Amchar Massala (I use Chief brand).
- Prepare 4 tbsp of curry powder (I use Blue Mountain Jamaican Hot).
- Prepare 1 of scotch bonnet (a.ka. Jamaican Pepper).
In the band, I had a close friend whose family was from Trinidad. Rich is a great guy and we hung out all the time. Jamaican Curry Chicken is rich, spicy and hearty with great flavor. Jamaican Curry Chicken is one of the favorite dishes of Jamaicans.
Curry Chicken - Caribbean Style step by step
- In a large mixing bowl combine your chicken, 1/2 your chopped onion, fresh thyme, chopped scallions, salt, pepper, tomato, ketchup, amchar massala and your chopped up scotch bonnet..
- Mix ingredients in the bowl by hand thoroughly and then cover. Place in the refrigerator for 1-2 hours and let marinate..
- Place your large Dutch pot on the stove and turn heat on high and let pot hot..
- Lower the heat to medium and add your veggie oil and the rest of the onion and garlic. Cook for 3-4 minutes (be careful not to let your garlic burn).
- Add your curry powder and stir for an additional 3 minutes to cook the raw curry taste..
- Add 1/4 cup of water and continue to stir. You should notice that the liquid in the pot is cooked off and the curry is forming somewhat like a paste..
- Begin adding your marinated chicken. Turn the heat up to medium high..
- Stir the chicken to coat the pieces with the curry..
- Place the lid on the pot for about 15-20 minutes. About 8 minutes in, check and stir the chicken. Recover with lid and let cook for the remainder 15-20 minutes..
- After the 15-20 minutes add your potatoes and the rest of the water. Turn your heat up to high and bring to a boil. Place the lid half way on to cook off some of the liquid..
- Chicken curry is done when meat begins to fall off the bone and a nice gravey forms. Note - you can add more water if needed for gravey..
- Serve with a side of rice and a wedge cornbread. Enjoy.......
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If you are looking for the real Jamaican-style curry chicken try our easy-to-follow recipe. He cooks and prepares first class Caribbean dishes, and shares his passion for food with the world. Follow Chef Ricardo on his mission to promote Caribbean Cuisine! Carefully pour mojo criollo marinade along the sides of slow cooker, avoiding chicken to keep coating intact. When I think of this dish, I straight away get pulled back to the Indian heritage and cuisine.