This fantastic curry combines Indian spices with spices more commonly used in the Caribbean, like Pimento and Thyme. The Chillies used to make- Scotch Bonnets - are also different to those used in Indian cooking. The end result is something that will really impress your family and friends. Definitely a dish that will become one of your favourites!
Ingredients
Chicken pieces – 0ne kilogram
Carrots – two medium (chopped)
Potato – one small (chopped)
Scotch Bonnet Chilli – one – finely chopped
Onion- 0ne medium chopped
Ginger – 2 teaspoons
Garlic – three cloves (crushed)
Fresh thyme – three sprigs
Vegetable oil – three tablespoons
Pimento (All spice ) berries – five
Curry powder – two tablespoons
Chicken seasoning – two tablespoons
Salt – taste
Lemon juice – two tablespoons
Instructions
Cut the chicken into bite size pieces
Mix the curry powder, chicken seasoning, pimento berries, Scotch Bonnets, onion, ginger, garlic , thyme and lemon juice . Coat the chicken pieces in this mixture for an hour
Once marinated remove chicken pieces from the marinade
Heat the oil in a skillet to a medium heat
Add the onions and rest of the ingredients – excluding the thyme
Cook until the onions are starting to become translucent
Add the chicken pieces and cook until browned (Be careful not to burn)
Add the carrot, potatoes, and thyme
Cover the ingredients with water
Cook until the chicken is tender and the gravy has reduced
Serve with cooked pumpkin, rice or Jamaican rice and Peas
Recipe by The Chilli Workshop at https://chilliworkshop.co.uk/jamaican-curry-chicken/