Dish of Jamaican Chicken Curry
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Jamaican Chicken Curry


Jamaica   -   Curry Chicken
Makes:
Effort:
Sched:
DoAhead:  		 3-1/3 #
***
2-1/4 hrs
Yes		 A spectacularly delicious stew of Chicken, Potatoes, and Carrots, for table or buffet. This recipe can be made ahead and reheats well. See also Comments.




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12
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oz
cl
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T
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Chicken Meat (1)  
-- Marinade
Allspice berry
Onion
Garlic
Ginger root
Scotch Bonnet (2)
Curry Powder (3)
Chicken Powder (4)
Salt
-- Vegies
Potatoes (5)
Carrot
Thyme sprig.
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Olive Oil
Water
-- Serve With
Steamed Rice (6)  
Prep   -   (1 hr)
  1. Cut CHICKEN into about 1-1/2 inch chunks (or see Chicken).
  2. Grind Allspice berries.
  3. Chop ONION fine. Crush GARLIC and chop fine.
  4. Slice GINGER very thin. Cut slices into threads, and chop threads fine.
  5. Cap CHILI. Slice in half lengthwise and remove seed mass. Chop fine.
  6. Mix all Marinade items with the Chicken and massage in well. Set aside to 1 to 3 hours, or refrigerate overnight.
  7. Peel POTATOES and cut into about 3/4 inch cubes. Hold in cold water until needed.
  8. Peel CARROTS and cut into 1/4 inch dice. Add to Potatoes.
Run   -   (1-1/4 hr)
  1. Heat 2 T Oil in a heavy bottomed sauté pan (3-1/2 qt) or equivalent. Stir in Chicken along with all Marinade. Fry over moderately high heat, stirring often and scraping the bottom of the pan. When the reddish fond sticking to the bottom of the pan starts to turn brown, go on to the next step.
  2. Drain Potato mix and stir in along with Thyme Sprigs. Add enough Water to almost cover the Chicken.
  3. Bring to a boil, cover, and simmer for about 30 minutes.
  4. Uncover and check liquid. If sauce is too thin, boil it down uncovered as needed - but keep in mind, there's going to be a lot less liquid when served than it looks like there is when boiling. Serving with rice you want enough liquid to lightly flavor the rice.
  5. Serve with plenty of steamed Rice.
NOTES:

  1. Chicken:

      Weight is skinless, boneless thigh meat (best for buffet service). I use the bones and skins to make stock. It can also be made with skinless joints, but up the weight to about 2-1/2 pounds.

  2. Scotch Bonnet Chili:

      These are not much available any distance from the Caribbean. I use the Orange Habanero that's so common in Southern California. It's the same hotness, and only a Jamaican can tell the difference in flavor. Other very hot Chilis can also be used. For details see our Caribbean Chilis page.

  3. Curry Powder - Jamaican:

      It is Essential that Jamaican Curry Powder is used or both color and flavor will be wrong. It can be made by our recipe Jamaican Curry Powder.

  4. Chicken Powder:

      This, and similar seasonings are heavily used throughout the Tropical World. Ground up Bouillon Cubes could also be used. For details see our Chicken Powder page.

  5. Potatoes:

      White Rose or similar work well in recipes of this sort. Avoid Klondike Gold type potatoes - they quickly turn to mush with long cooking or reheating. For details see our Potatoes page.

  6. Rice:

      Long grain rice is dominant in the Caribbean, as that type can be grown in the Tropics. Jamaica imports this type from Guyana and Suriname. Thai Jasmine will also work fine.

  7. Comments:

      This dish is also made with Coconut Milk, which would replace the Water.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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