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Jamaican Chicken Curry

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Ingredients

Adjust Servings:
1 tablespoon cumin seed
1 tablespoon mustard seeds
1 tablespoon fenugreek seeds
1 tablespoon anise seed
1 tablespoon black peppercorns
1 tablespoon coriander seed
1/2 tablespoon allspice
1 tablespoon turmeric powder
3 tablespoons vegetable oil
4 skinless chicken legs, split
coarse salt & freshly ground black pepper, to taste
2 medium onions, sliced thin
4 garlic cloves, minced

Nutritional information

940.3
Calories
399 g
Calories From Fat
44.4 g
Total Fat
26.5 g
Saturated Fat
109.4 mg
Cholesterol
436.4 mg
Sodium
104.3 g
Carbs
6.7 g
Dietary Fiber
82.3 g
Sugars
36.5 g
Protein
526g
Serving Size

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Jamaican Chicken Curry

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    Cuisine:

    We really liked this. I have tried alot of yellow coconut chicken curries and this was the first that was flavourful enough. I really liked the meaty taste that came from using the bones and using chicken stock and thyme along with the strong curry powder taste. used 6 chicken legs, a can of coconut cream and all the spice powder mix. I like things very spicy and this made it spicy enough. I think if you like things spicy atleast double the spices but if you prefer milder then just use the amount stated. used fennel seeds instead of anise seeds and I also used a cinamon stick (in addition to the allspice) and used two whole pieces of star anise.

    • 140 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Jamaican Chicken Curry, Traditional curry recipe Thyme, allspice and Scotch bonnet peppers are some ingredients used in Jamaican cuisine Allspice is a berry of the pimiento tree so it is also known as pimento or Jamaican pepper It is called allspice because it tastes like a blend of cinnamon, nutmeg and cloves So if you wanted to, you could substitute a cinnamon stick for the allspice in this Serve with rice and salad Note – prep is fairly short, but cooking is approx 1 1/2 hours, We really liked this I have tried alot of yellow coconut chicken curries and this was the first that was flavourful enough I really liked the meaty taste that came from using the bones and using chicken stock and thyme along with the strong curry powder taste used 6 chicken legs, a can of coconut cream and all the spice powder mix I like things very spicy and this made it spicy enough I think if you like things spicy atleast double the spices but if you prefer milder then just use the amount stated used fennel seeds instead of anise seeds and I also used a cinamon stick (in addition to the allspice) and used two whole pieces of star anise , We really liked this I have tried alot of yellow coconut chicken curries and this was the first that was flavourful enough I really liked the meaty taste that came from using the bones and using chicken stock and thyme along with the strong curry powder taste used 6 chicken legs, a can of coconut cream and all the spice powder mix I like things very spicy and this made it spicy enough I think if you like things spicy atleast double the spices but if you prefer milder then just use the amount stated used fennel seeds instead of anise seeds and I also used a cinamon stick (in addition to the allspice) and used two whole pieces of star anise


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    Steps

    1
    Done

    Jamaican Curry Powder:.

    2
    Done

    Toast the Cumin, Mustard, Fenugreek, Anise, Black Peppercorns, Coriander Seeds and Allspice in a Small Dry Skillet Over High Heat Until the Spices Have Released Their Aromas. Remove from Heat and Cool.

    3
    Done

    Grind in Spice Grinder (or Handheld Blender) and Then Combine With the Turmeric. Makes About Cup.

    4
    Done

    Jamaican Curry Chicken:.

    5
    Done

    Heat the Oil Over High Heat in a Dutch Oven or Large, Wide Pot.

    6
    Done

    Season the Chicken and Brown in Batches If Necessary. Remove from Pot and Reserve.

    7
    Done

    Add the Onions, Garlic, Ginger and Chili Pepper and Cook For 4 Minutes.

    8
    Done

    Add the Curry Powder and Chopped Thyme and Cook an Additional Minute. Add the Juice of a Lime.

    9
    Done

    Return the Chicken to the Pot and Cover With the Stock and Coconut Milk. Bring to a Boil and Reduce Heat to Low. Simmer the Chicken With the Pot Partially Covered Until Chicken Starts to Fall Off the Bone, About 1 Hours. Skim Occasionally to Remove Extra Fat. Serve.

    Avatar Of Owen Patel

    Owen Patel

    Curry king known for his rich and aromatic Indian dishes.

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