Jamaican curry chicken
Author: Cee Gee
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