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
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,
Mix the meat with all the above ingredients except the thyme in a.
large pot to coat. Ensure the meat is thoroughly mixed and covered.
Place the mixture in the crock pot, add the snipped thyme.
Cook on high 1 hour, reduce to low and cook for 5-6 hours or until tender and juices run clear.
or a garnish. Cut the chicken into thin slices that will
Bring water and chicken broth to a simmer in a 2- to 3-quart saucepan.
Add chicken and simmer, uncovered, 6 minutes.
Remove from heat, cover pan, then let stand until chicken is cooked through (about 15 minutes).
Move chicken to a plate, let cool 10 minutes, then chop into 1/2-inch pieces.
While chicken is cooling, whisk together yogurt, curry powder, lime juice, agave, ginger, cayenne, salt, and pepper in a large bowl.
Add chicken, onion, and any optional fruit/nuts; gently stir to combine.