Miss G’s Simple Jamaican Curry Chicken Recipe
Heat the vegetable oil in a large saucepan over moderately high heat. Add the onion, garlic and ginger and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the Scotch bonnet pepper.
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Pour in coconut milk and water (preferably vegetable stock). Bring the mixture to a boil. Now reduce the heat and let the curry simmer for about 30 minutes or until the curry starts to thicken up. Add peas, cayenne pepper, and allspice, and season with salt.
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How to make Jamaican style Lentil Potato Curry. 1. Chop all the fresh produce (except for the scotch bonnet, leave whole) and allow to sautéed in hot oil for at least 5 minutes. 2. Add in the green lentils and diced potatoes. 3. Pour in water and allow to simmer/cook for 20 minutes. 4.
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In a kitchen bowl, add the chicken, onion, garlic, scotch bonnet pepper, pimento berries, ginger, salt, all-purpose seasoning, the curry powder and mix everything together and leave to marinate for 30 minutes or more. In a pot add the cooking oil and put to hot on medium heat. Add the seasoned chicken to the oil and stir well.
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Add chicken pieces and ¼ cup of water to the pot. Cover and reduce heat to medium-low. Cook, stirring occasionally, for 30-35 minutes. When there are about 15 minutes remaining, stir in the potato and continue to cook covered. Once the chicken is cooked and the potatoes are softened, remove the pot from heat.
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Step #3 - Brown the Caribbean Chicken. Next, set a large 6-8 quart saucepot over medium heat. Add the oil, and once hot, add half of the chicken pieces. Brown the chicken on both sides, for 2-3 minutes on each side. Remove the chicken pieces, and repeat the browning process with the second batch of chicken pieces.
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Place the chicken in the skillet and cook for 8 to 10 minutes total, browning on both sides. While the chicken cooks, cut your potatoes into bite-sized pieces. Next, sprinkle the curry powder over the entire skillet, allowing the curry to toast as you continue to brown the chicken.
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3. "Burn" the Curry. In a large skillet, heat olive oil over medium high heat and add 1 tbsp of curry. Cook the curry for about 2 to 3 minutes, taking care not to burn the curry. Add the seasoned chicken to the skillet and let the chicken cook until lightly browned on all sides. 4.
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Add the onions, ginger, and Scotch Bonnet peppers; let saute for 5 to 8 minutes. Add butter and curry powder and let sit until curry powder turns a dark gold. Add the chicken and continue to cook.
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Toast for a minute until the curry powder turn a red-ish brown colour. (Leave out the cloves, bay leaf, cardamom pods and swap the chilli pepper for scotch bonnet for a pure Jamaican-style). Add the onion, garlic, ginger, and scallion and sauté for 2 to 3 minutes. Stir in the potato and chickpeas making sure they are fully coated in with the.
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Make the curry. Add the spice mix to the pan and sauté for a minute or two before stirring in the coconut milk, chicken stock, white wine vinegar, and Worcestershire sauce. Bring to a boil and lower to a simmer. Stir in the chicken and potatoes. Simmer covered for 30 to 40 minutes.
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Add the chicken stock and the scotch bonnet, and then place a lid on the pan and allow the curry to simmer for at least 30 minutes. Remove the lid from the pan and add the diced sweet potatoes.
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Add chipotle peppers and potatoes, and stir to evenly coat chicken and potatoes in spices. Pour in chicken stock to nearly cover the chicken. Add the bay leaf and thyme sprigs. Bring to a simmer. Cover and cook for 30 minutes or until chicken is tender. Taste and adjust the curry powder, salt and pepper as needed.
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Preheat the oven to 200C/400F. Line a baking tray with parchment paper and coat with olive oil then set aside. In a medium sized saucepan, parboil the sweet potatoes along with one teaspoon of curry powder for about 4 minutes. Drain off the water in a colander and rinse with cold water to prevent further cooking.
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Step 6. Pour in chicken stock to nearly cover the chicken. Add the bay leaf and thyme sprigs. Bring to a simmer. Remove Scotch bonnet pepper. Cover pot and cook for 30 minutes, or until chicken is tender and falling off the bone. Taste and adjust the curry powder, salt and pepper as needed. Step 7.
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Mix well. Step 4: Add three cups of water or vegetable stock to the pot. Add the potatoes and bring to a boil. Cover, lower heat until the liquid is bubbling gently, cover, and let the potatoes cook until soft, about 10 minutes. Step 5: Add salt to taste, then add the tofu cubes back into the curry.
