Currychickenjamaicanstyle Recipes

Steps:

• Heat vegetable oil in a skillet over medium-high heat; cook and stir onion, tomato, garlic, curry powder, habanero pepper, and thyme until onion is golden, about 7 minutes. Stir in chicken and cook until chicken is lightly browned, about 5 minutes.
• Pour water into the skillet, reduce heat to low; cover and simmer until chicken is no longer pink at the center, about 30 minutes. Season with salt.

Steps:

• Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
• Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.
• Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.

Steps:

• Chop chicken into serving pieces, and wash with vinegar or lime, then set aside.
• In a large cooking pot heat up the cooking oil. When oil is hot, add in the garlic, black pepper, onion, scallions, and fresh thyme.
• Fry for about 3 minutes while stirring, then add curry powder and continue to fry on medium heat for about 4 more minutes.
• Add chicken pieces, and salt, stir and cover with a tight fitting lid.
• Cook for about 5 minutes. then lift lid and stir again. Check again in 10 minutes. The chicken should have made enough of it's own liquid by now to cook in it's own juice, if not, then add a couple tablespoons of water. Cook for 20 more minutes, then add a whole scotch bonnet pepper (just lay the pepper on top of chicken, do not puncture it or the food will be too spicy!), put lid back on, and cook for five more minutes or until chicken is tender. Serve over hot white rice.

Steps:

• In sauce pot over medium heat put some oil and brown chicken pieces in batches. Do not crowd pot. Transfer chicken to bowl until all is browned. Pour off oil from pot. Now add a little fresh oil and start sauteeing onions. Just as they start to get color, add scallions, ginger, garlic, and curry powder. Stir and continue to saute for a few more minutes. Then, add tomatoes and chicken pieces back to pot. Now, add water or stock. Bring this all to a simmer and cover. In about 35 to 50 minutes, depending on size of chicken pieces, curry will be ready.

Steps:

• In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Working in two batches, brown chicken, 3 to 4 minutes per side. Transfer to a plate.
• Reduce heat to medium. Add onion, garlic, cumin, curry, thyme, and 1/2 cup water and season with salt. Cook, stirring occasionally, until onion has softened, 3 to 5 minutes.
• Add carrots, coconut milk, 1/2 cup water, and chicken with any accumulated juices. Bring to a boil. Reduce to a simmer, cover partially, and cook until chicken is cooked through and carrots are tender, about 10 minutes. Remove from heat and stir in peas. Serve curry over rice.

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:

• Cut chicken into 8 pieces, or more if you so desire, wash with vinegar and water in a pot or kitchen sink.
• Combine chicken with all ingredients and rub together until curry powder is wet and sticks to the chicken.
• Turn your heat on high, heat the cooking oil in a large iron skillet with 2 tablespoon of curry powder until the oil is hot and curry powder changes color.
• Add chicken to the hot oil, then turn down the heat to medium, add the water immediately.
• Add diced potato then cover the pot and simmer. Stir the ingredients in the pot then taste the gravy, after fifteen minutes.
• If you need to add anything more like salt to bring it to taste, now is the time.
• Add the 1 sprig of thyme and black pepper to the ingredients in the pot. Allow to simmer until chicken is moist and tender.
• Option 1: You can thicken the curry chicken gravy with bread crumbs or cornstarch. I prefer to thicken the gravy by using evaporation.
• Option 2: Remove the chicken from the skillet and place in a bowl.
• Turn up the fire to high and allow gravy to boil. Using a spoon, stir the gravy slowly and pay close attention to the consistency of the stew, Turn off the stove when it becomes thick enough.
• Then add curry chicken back to the stew.
• Your food is ready!