Tuesday, 23 August 2016

Jamaican Curry Chicken


Fowl 


Finally after all this time, I’m adding a Jamaican curry chicken recipe to the blog. It is intensely rich and flavorful. If you don’t have the time to wait on goat to cook or if you don’t like goat, you can certainly make curry chicken in a shorter time.  One of our favorite go-to weekday dinners.


Does anyone else notice that when you make a curry, the left overs are always better than the day it’s made? A well-made pot of curry goat and curry chicken will taste better on the second day and even better on the third. I have no idea what it would taste like on day four because we have never had it left over that long. By day three you’re lucky if there is one serving left.



Another thing you must ensure is that you are using the best curry. And the best curry for a Jamaican curry is Betapac curry powder made in Jamaica. Betapac curry is the absolute best in Jamaican curry flavor. We make sure to keep the house in NY and here in Jamaica stocked at all times. We have a curry jar and about two to three bags of the largest bags of betapac curry powder in the pantry. Why do we do all this? Because sometimes the supermarkets will go weeks without restocking, don’t know why. So when we see it we buy it. If you are not in the good ole island of Jamaica, you have several options for obtaining betapac curry powder.


  1. Take a vacation to the island and make sure to take some back on your way
  2. Check your West Indian grocery store and see if you get lucky, if not beg them to import it for you
  3. Befriend a Jamaican who will take some up for you
  4. And if all else fails, order some from amazon.com (yes it’s on amazon)
 
But seriously the best substitution I have found in is the curry powder sold by weight in whole foods, still not as good as betapac but it’s better than nothing.

This chicken requires, and I mean requires the perfect pot of fluffy white rice, or some roti. It’s not hard to make at all. Generally speaking curry chicken is a set it and forget it kinda recipe. Some persons dump chicken and water in the pot cover it maybe a few stirs but they basically leave it until it’s done. I prefer a combination of browning and steaming to get a better flavor. So I lightly brown my chicken then add water and cover and allow it to simmer until cooked. I would suggest you make this for dinner 


Ingredients (printable recipe)

10 pc drumsticks
½ teaspoon Black pepper
1 tablespoon ground Allspice
1 tablespoon Onion powder
1 tablespoon Garlic powder
2 tablespoon Oil
1 tablespoon Paprika
2 teaspoon salt
½  green pepper
½ red pepper
1 onion
½ scotch bonnet pepper
2 garlic cloves
2 sprigs thyme
3 tablespoon oil
2 tablespoon curry powder
¼ cup coconut milk powder
2 ½ cups water
½ teaspoon black pepper
½ teaspoon ground allspice

Greedy Tips:

  • I don’t season the meat with the curry powder, we have been told that as the meat marinates the curry powder ferments and causes stomach pains when cooked…don’t know how true it is but I’m not one to go against what my mom says, so I don’t season with the curry. I cook the curry in the oil then add the seasoned meat.
  • I like to heat up a dry dutch/cast iron pot completely before adding the oil. 
  • You will find almost all Jamaican curry recipes adding white potatoes to the mix. While that's traditional I find it a complete waste of potatoes as they act as a sponge and absorb the flavors that the chicken should be absorbing. Use the potatoes to make some roasted potatoes or mashed potatoes and use as a side dish instead. 


Instructions


  • Chop the drumsticks and season with black pepper, allspice, onion powder, garlic powder, oil, paprika, sand salt
  • Mix and allow it to marinate for at least 8 hours
  • Place a dutch pot/cast iron pot on high heat
  • Slice the onion, peppers, scotch bonnet and shred the garlic
  • Add the oil and curry powder to the hot pot and cook for about a minute
  • Add all the chicken to the pot and stir to coat with the curry oil
  • For the next 15 minutes allow the chicken to lightly brown by stirring every 3 minutes
  • Once the chicken is lightly browned add the water and the coconut milk powder, stir and bring to a boil
  • Reduce the heat to medium/low and Add the onions, peppers, scotch bonnet, thyme and garlic cover and allow it to cook for 45 to 50 minutes
  • Make sure to check on the pot every 15 minutes to stir and make sure the bottom of the pot is not sticking
  • Serve with white rice or roti
Do not season meat with the curry powder


betapac in our curry jar

lightly browned, time to add the water and coconut milk powder








Xoxo Greedygirl

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