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West Indian/Jamaican Curry Chicken

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    West Indian/Jamaican Curry Chicken

    This recipe is an amalgam. I can't remember where I got the original basics from.

    Takes about 90 minutes of cook time. Cook time is something In6 terrible at estimating.

    Serves a good amount of people
    No special equipment required.

    4 chicken leg quarters, skin removed and cut into small pieces. (I cut each leg into 3 pieces and each thigh into 4 pieces after removing most of the backbone.) (Or use 8 thighs. If using thighs, slice off the wider flap of meat and cut in half. Chop the remaining piece (with the bone attached) into 2 or 3 pieces.)
    ¼ cup distilled white vinegar
    Juice of ½ lemon (save the squeezed half) or 1½ tablespoons of lemon juice

    Next 5 Together
    4 clove garlic, finely chopped
    4 tablespoons Jamaican Curry Powder
    ½ tsp ground allspice
    2 tsp salt
    1 tsp freshly ground black pepper, or to taste
    1 teaspoon dried thyme or 5 sprigs fresh thyme

    Next 7 together
    1 teaspoon freshly minced ginger
    2 scallions (green onions), chopped
    1 small Scotch Bonnet or habanero pepper (or more to taste) minced (do not touch face or eyes after handling; immediately wash hands)
    1 Medium to Large onion, sliced root to tip
    ¼-½ Small red bell pepper, finely chopped
    ¼-½ Small green bell pepper, finely chopped

    ​​​​​​tablespoons Jamaican Curry Powder

    4 tablespoons olive or coconut oil

    1 tablespoon tomato paste or ketchup
    Next 3 together
    1 can coconut milk minus ½ cup reserved for rice and peas
    8 ounces chicken stock
    1 cup Water

    Next 4 together
    2 large russet potatoes (or 1 russet and one sweet potato), peeled and coarsely chopped (optional)
    1 medium carrot sliced or 1 handful of baby carrots cut into 2 or 3 pieces each
    The rest of the green and red pepper cut into 1 inch squares.
    1 cup water or chicken broth

    Generous dash of hot sauce, or to taste (optional)


    1. In a large bowl, combine the chicken pieces and vinegar. Add enough cold water to cover the chicken. Add the lemon juice and lemon half. Cover and refrigerate for 1 to 2 hours. With tongs, lift the pieces from the bowl (without rinsing) and transfer them to another bowl.

    2. Season chicken with 2 tsp salt, black pepper, 4 Tbsp of curry powder, allspice, thyme and chopped garlic; put chicken in fridge for at least 1 hour or up to overnight to absorb spices.

    3. In a large flameproof casserole or saute pan, heat the oil over medium heat. Add the chicken to the pan. Cook for 5 minutes, turning occasionally, until the chicken is well browned. Remove to a bowl.

    4. Add the onion, scallions, ginger, red and green bell peppers and Scotch Bonnet peppers and remaining 2 tablespoons of curry powder. Cook, stirring often, for 8 minutes or until the onion is translucent.

    5. Add ketchup and saute for 2-3 more minutes. Return chicken to pan with any accumulated juices. Stir to mix. Add coconut milk, chicken stock and just enough water to cover the chicken (about 1 cup). Bring to a boil, lower the heat, cover the pan, and simmer for 30 minutes.

    6. Raise heat to medium, add potatoes, carrot, red and green pepper squares and add 1 cup water or chicken broth cover and simmer (slow boil) until chicken is tender and sauce thickens (about 1/2 hour)

    7. Taste and adjust with salt, if needed, and hot sauce, if using.

    8. Serve with Rice and peas.


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