Ingredients
-
-
1
-
1
-
1
-
1
-
1
-
1
-
1/2
-
1
-
-
3
-
4
-
-
2
-
4
Directions
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. |
