CURRY CHICKEN JAMAICAN RECIPES

Steps:

• Place chicken in a large bowl. Season chicken with the garlic powder, 2 teaspoons salt and 1/2 teaspoon pepper, making sure it’s evenly coated. Let come to room temperature.
• Heat a deep Dutch oven or heavy pan over medium-high. Drizzle in the olive oil. Add sliced onions, season with salt and pepper. Using a rubber spatula or wooden spoon, stir to combine, and cook until soft and fragrant, 3 to 4 minutes. Add garlic, stirring to keep the garlic from scorching, and cook for 30 seconds or until tender. Using a pair of tongs or a spoon, remove onions and garlic from the pan; set aside in a bowl.
• If needed, add more oil to coat the bottom of the pan. Reduce the heat to medium. Add the room-temperature chicken to the pan, and sear chicken on both sides, in batches if necessary, until golden brown, about 7 to 8 minutes total.
• Sprinkle curry powder over and around chicken. Let the spices bloom and toast until fragrant, about 2 minutes.
• Add reserved onions and garlic to the pan. Using a paring knife, pierce the Scotch bonnet pepper. Add to the pan. Add potatoes, and stir to evenly coat chicken and potatoes.
• 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.
• In a small bowl, combine cornstarch with 1/4 cup water to form a slurry. (The chicken curry can be eaten as is, like a soup, or slurry can be added to thicken the sauce to a gravy-like consistency.) Add 1 tablespoon of the slurry, and bring to a boil to thicken, adding more slurry to reach desired consistency. Retrieve bay leaf and thyme stems and discard. Serve with rice.

Steps:

• To make the curry chicken, season the chicken with the salt, pepper and a tablespoon of curry powder in a large bowl, rubbing to cover the meat completely. Cover and marinate in the fridge for a few hours.
• Heat the oil in a saucepan over a medium heat and add the onion and garlic. Cook for 5–7 minutes, or until soft. Add the remaining curry powder and a little water, stir and cook for 3 minutes, or until browned.
• Add the marinated chicken and brown for a few minutes, then add 500ml/18fl oz water and cook for a few more minutes. Add the spring onions, chilli, potato and carrot and cook for 20 minutes, or until the chicken is cooked through and the vegetables are tender. Take out the chilli before serving.
• To make the coconut rice, place the rice in a small saucepan, add 250ml/9fl oz water and the coconut milk and place over a medium heat. Add the salt, coconut oil and butter. Reduce the heat to medium–low and cook for 20 minutes, or until the rice is tender. Drain if needed.
• Serve the chicken curry with the coconut rice.