Curry Chicken, an authentic Jamaican dish. Authentic Jamaican curry chicken recipe was traditionally cooked in many Jamaican homes on Sunday’s. Today, we enjoy this meal any day of the week. People who are more health conscious will prepare the curry chicken without the skin. They also used the curry because of many health benefits that curry is known for. Curry chicken is serve with white rice, rice and peas and or provisions such as green banana, yellow yam and dumpling. Jamaican style curry chicken recipe is a dish that’s love throughout the Caribbean and by many people around the world. Enjoy this authentic Jamaican curry chicken recipe. This traditional Jamaican recipes have been served in our household for generations.
Ingredients:
4 Chicken breast (white meat & skinless chicken recommended).
½ cup Curry Powder.
1 tsp Ground Pimento powder.
1/2 cup Ocho Rios Jerk “All in One” dry Seasoning.
2 Carrots
1 potato, medium to large (helps to thicken gravy).
½ tsp Salt, to taste
1 Onion, fresh thyme, scallions, garlic and salt (included in Ocho Rios Jerk “All in One” dry seasoning) optional seasonings.
1 Scotch Bonnet Pepper (Optional).
Ingredients: Use this recipe, if you do not have any Ocho Rios Jerk all in one dry seasoning.
4 Chicken breast (white meat & skinless chicken recommended).
½ cup Curry Powder.
1 tsp Allspice, ground Pimento powder.
2 carrots
1 potato, medium to large (helps to thicken gravy).
1 Onion
1 Thyme, fresh
1 Scallions
3 cloves Garlic and salt
½ tsp Salt, to taste
1 Scotch Bonnet Pepper (Optional).
Preparation:
1. Wash chicken, drain water then add all the ingredients together on chicken including any of the optional seasonings. Except, use only half the curry powder and save the remaining along with the potato and carrots to use later.
2. Rub the ingredients into the meat. (Curry stain, use plastic gloves or spoon to protect hands).
3. Cover and leave chicken to marinate for two hours or more. (Refrigerate preferable).
4. Peel carrots and potato and dice in cubes to use later.
5. Boil water in kettle and leave to cool (optional).
Cooking Instruction:
1. Slightly cover marinated chicken in pot with cool water from kettle or running water from sink then cover pot with lid.
2. Turn fire on stove between medium and high.
3. Sit Scotch Bonnet Pepper on top of meat in pot for flavor (optional).
4. Stir pot about two times until water starts’ boiling to ensure chicken is not sticking to pot bottom. ** remove Pepper each times during stir to ensure pepper don’t bust, then add back to pot**
5. Add remaining curry powder once the pot is completely boiling.
6. Cook for 10 to 20 minutes more, gentle stir pot a few more times until chicken is tender then add dice carrots and potato.
7. Allow carrots & potato to help thicken sauce into gravy while the sauce/gravy is reducing.
8. Cook for about 5 minutes or until done.
Cooking notes & health tips:
For a healthier meal when cooking curry chicken, we encourage white meat (chicken breast) and skinless chicken.
Yes, traditionally, the whole chicken was cut in small peaces when cooking curry chicken. Now as times changes, we encourage everyone to change with times. Adapt a healthier lifestyle of cooking, without giving up the mouth watering taste we have grown to love, by removing the skin from chicken.
Tip:
Boiling a kettle of water and leave to cool is always recommended while cooking. Adding warm water to your pot while cooking will not shock the meat. If chicken with skin is used, it produced oil which will rise to the top, skim off oil with spoon for a healthy choice.
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