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Nutrition Facts
Serving Size 1 (560g) Recipe makes 4 servings The following items or measurements are not included below: 1 tablespoon black peppercorns
Calories 698
Calories from Fat 419		(60%)
Amount Per Serving		%DV
	Total Fat 46.6g	71%
	Saturated Fat 26.8g	134%
	Monounsaturated Fat 8.0g
	Polyunsaturated Fat 8.1g
	Trans Fat 0.2g
Cholesterol 109mg		36%
Sodium 456mg		19%
Potassium 1031mg		29%
Total Carbohydrate 37.8g		12%
	Dietary Fiber 9.3g	37%
	Sugars 15.3g
Protein 38.7g		77%
detailed view... how is this calculated?

Jamaican Chicken Curry

Recipe #373124 | 2 hours | 30 min prep | add private note

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By: Deantini
May 20, 2009

Traditional curry recipe. Thyme, allspice and Scotch bonnet peppers are some ingredients used in Jamaican cuisine. Allspice is a berry of the pimiento tree so it is also known as pimento or Jamaican pepper. It is called allspice because it tastes like a blend of cinnamon, nutmeg and cloves. So if you wanted to, you could substitute a cinnamon stick for the allspice in this. Serve with rice and salad. Note - prep is fairly short, but cooking is approx 1 1/2 hours

SERVES 4 (change servings and units)

Ingredients

Jamaican Curry Powder

1 tablespoon cumin seed
1 tablespoon mustard seeds
1 tablespoon fenugreek seeds
1 tablespoon anise seed
1 tablespoon black peppercorns
1 tablespoon coriander seed
1/2 tablespoon allspice
1 tablespoon turmeric powder

Jamaican Curry Chicken

3 tablespoons vegetable oil
4 skinless chicken legs, split
coarse salt & freshly ground black pepper, to taste
2 medium onions, sliced thin
4 garlic cloves, minced
1 tablespoon ginger, minced
1/2 medium scotch bonnet chili pepper, minced (or to taste)
4 tablespoons jamaican curry powder (or to taste)
2 tablespoons thyme, fresh, chopped
3 cups chicken stock
2 cups coconut milk
1/2 lime, juice of

Directions

1
Jamaican Curry Powder:.
2
Toast the cumin, mustard, fenugreek, anise, black peppercorns, coriander seeds and allspice in a small dry skillet over high heat until the spices have released their aromas. Remove from heat and cool.
3
Grind in spice grinder (or handheld blender) and then combine with the turmeric. Makes about ½ cup.
4
Jamaican Curry Chicken:.
5
Heat the oil over high heat in a Dutch oven or large, wide pot.
6
Season the chicken and brown in batches if necessary. Remove from pot and reserve.
7
Add the onions, garlic, ginger and chili pepper and cook for 4 minutes.
8
Add the curry powder and chopped thyme and cook an additional minute. Add the juice of ½ a lime.
9
Return the chicken to the pot and cover with the stock and coconut milk. Bring to a boil and reduce heat to low. Simmer the chicken with the pot partially covered until chicken starts to fall off the bone, about 1 ½ hours. Skim occasionally to remove extra fat. Serve.

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Featured Reviews for This Recipe

From: Mom2Danny

On Nov 2, 2009

Good jamaican home cooking ! Easy recipe using curry powder from the grocery store. I used a whole chicken cut up, used chicken bouillon & hot water instead of stock and because I was also out of coconut milk I used a few tablespoons of coconut cream mixed into evaporated milk - I added extra curry powder to taste and it is simmering away as I type.. can't wait to eat it in a little bit - the sauce tastes good so far.

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From: Tigerlillyblu

On Nov 1, 2009

AWESOME recipe!!! My fiancee and family loved this recipe. I bought two (2 pd-ish) whole chickens (de-boned and removed skin). The mix of white and dark meat blended wonderfully with the spices, coconut milk and stock. I used approximately, 4 cups of sliced onions. I sauteed them with a little salt, to release water, then added the garlic, ginger and bonnet. At first I thought 4 tbsps of curry was too much, but it worked great with one (13.5 fl oz) can of A Taste of Thai - coconut milk, thyme and stock. The simmering for one and a half hours is important, it makes the sauce silky smooth. I served the dish with white basmati rice, along with an avocado, tomato and onion salad.

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From: Chef #1413070

On Oct 13, 2009

This recipe was PERFECT! Just the right amount of heat and flavor. A MUST USE!!!!

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From: agiolam

On Jul 1, 2009

This was delicious! The leftovers were even better! I made this practically as written for the chicken part. I omitted the scotch bonnet chili pepper and added potatoes. I already had a curry powder so I didn't need to make one. My DH was rubbing his belly after this meal (and I was smacking my lips) of curry chicken. We served it with rice.

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