Jamaican Curry Powder:.
Toast the cumin,
Cut chicken into strips and squeeze lime
Cut chicken into chunks.
Peel potatoes,
Cut chicken into 8 pieces, or more
Whisk 2 tablespoons curry powder, garlic powder, seasoned salt
Wash chicken with vinegar and cold water
Cut chicken in small pieces (eg. thigh in two).
Mix all ingredients.
Heat oil in a large deep pot.
Cook on high heat for 5 minutes, stirring occasionally.
Reduce heat to medium and simmer, covered, for about an hour, stirring occasionally.
Serve over hot rice.
Use any kind of chicken pieces, legs, thighs or breasts.
Cut peppers into strips and cook in a little oil in a large soup kettle until soft.
Add chicken, 1 cup liquid, tomatoes and seasonings (salt and pepper to taste).
Stir together.
Bring to a boil, then reduce to a simmer.
Cover and let cook for approximately 1 hour.
cube chicken breast and marinate in your favorite curry paste (ideally over night).
broil or pan fry the chicken and let cool.
dice chicken, onion and pickles, add mayonnaise and blend in a kitchen blender or hand held blender stick until smooth.
add curry, salt and pepper to taste.
butter all slices of bread all the way to the edge.
spread curry chicken paste onto bread, top with another slice.
cut the crust off the sandwiches and cut into small triangles or slices.
JAMAICAN JERK CHICKEN FINGERS
Category: GRILL
Serves: 8
Lay strips in baking dish and pour juice over top.
Cover and refrigerate 1 hour.
In small bowl, combine remaining ingredients.
Sprinkle generously over chicken.
Marinate 1 hour.
Grill should be medium hot and grate set on highest level.
Lay out chicken and.
grill on both sides 1 hour or until done.
egrees F.
Arrange the chicken breasts in a single layer
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
f the Jamaican spices (or use my recipe for Jamaican Spice Mixture recipe #108351
edium-high heat.
Add chicken and sprinkle with salt and
ig enough to hold the chicken. Reserve the pineapple to add
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.
MARINATE THE CHICKEN:
In a shallow dish,
Wash the chicken legs and remove the skin.
Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
Add the curry paste and garlic then cook, stirring, for about 1 minutes.
Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
Add the vegetables and reduce heat and simmer until vegetable are soft.
Squeeze lime juice over chicken then add chicken and basil to the pot.
Cook until chicken is completely cooked.
Serve over Jasmine Rice.