Jamaican Curry Chicken

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    Jamaican Curry Chicken

    Curry chicken is a staple dish in Jamaica that can also be found on the dinner tables of islanders throughout the Caribbean. Curry is not a singular term describing one type of seasoning—there is a vast array of herbs and spices that come together to make curry spice blends, and they range from culture to culture. The Jamaican-style curry powder typically includes spices such as turmeric, coriander, cumin, fenugreek, ground pimento, ground mustard seeds, and dried ginger. The distinguished yellow tint comes from turmeric spice, which contains powerful antioxidant and anti-inflammatory properties.

    In addition to the curry powder, the chicken is spiced with pimento seeds and scotch bonnet peppers, which are both indigenous to the island. Pimento seeds, A.K.A allspice seeds, have the combined flavor profiles of cloves, cinnamon, and nutmeg. And, wherever you find thyme in a Jamaican dish, you will also find scallion (green onions), onions and garlic.

    It’s only right that you stew the curried dish in a large Dutch oven pot. The signature silver pot, found in Jamaica, is usually made from aluminum; however, you can also cook the dish in pots made with cast-iron. As long as I can remember, my mom has used the same Dutch oven pot to cook curry chicken, and also fry fish, dumpling, cook rice, and sauté cabbage. It’s one of those magical all-in-one kinda pots.

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    Jamaican Curry Chicken
    This signature dish from Jamaica features a curry spice blend made primarily with turmeric powder. Serve it for dinner with white rice or rice and peas.
    Instructions
    1. Season chicken pieces in a large bowl with curry powder, granulated garlic, salt, and black pepper. Set aside to marinade in the refrigerator for 20 minutes.
    2. Add oil to a large, heavy-bottomed pot (preferably a Dutch oven). Bring pot to high heat. Add the chicken and cook for 8 minutes until slightly brown.
    3. Pour in water and reduce heat to a low simmer. Stir in remaining ingredients. Cover with a tight-fitting lid and simmer for 45 minutes to an hour, stirring occasionally.
    4. Serve with rice and peas or white rice.
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