Jamaican Curry Chicken

By Minna LaFortune

News Americas, NEW YORK, NY, Fri. July 15, 2016: I was asked recently what is my favorite meat and I said chicken. Why?

Because chicken is a very versatile meat – it can be grilled, fried, jerked, curried, stewed, baked, steamed. Chicken is also easy to prepare and can be eaten with various starches and vegetables. It’s economical, very nutritious and is a great source of protein.

My favorite chicken dishes are curry chicken and jerk chicken!  Why curry chicken? Because it’s easy to make and can be eaten with dumplings, green bananas, soft yam, roasted breadfruit, Roti, white rice or rice and peas.

I also love jerk chicken! It’s great as a snack or a meal! I love jerk chicken with freshly baked hard-dough bread or with rice and peas and dumplings!

Today I will share with you my recipe for Jamaican Curry Chicken.

JAMAICA CURRY CHICKEN RECIPE

INGREDIENTS:

2lbs chicken (hip and thighs)

1/4 cup oil

2 cups water

2 large onions, chopped

4 tbsp Jamaican Style curry powder

4 cloves garlic, chopped

3 sprigs thyme

1/2 cup chopped Scallion

1/4 tsp Scotch Bonnet pepper

1tsp Black Pepper

4 pimento seeds

1 tbsp lemon juice

Salt to taste

METHOD

Cut chicken into small pieces.

Wash chicken pieces with lemon.

Sauté curry powder, onions, garlic, Scallion,  thyme and pepper in oil.

Add chicken and cook for five to ten minutes.

Add lemon juice.

Add water and allow chicken to cook on low heat for 30 minutes.

Serve with Roti, white rice or ground provision.

Bon Appetite!

EDITOR’S NOTE: Minna LaFortune is a trained Caribbean caterer and also president, Society for the Advancement of the Caribbean Diaspora (SACD). Check out her food group on Facebook at www.facebook.com/groups/bestfoodscaribbean/