Jamaican Chicken Curry

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. 1

   Jamaican Curry Powder:.

2. 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. 3

   Grind in spice grinder (or handheld blender) and then combine with the turmeric. Makes about ½ cup.

4. 4

   Jamaican Curry Chicken:.

5. 5

   Heat the oil over high heat in a Dutch oven or large, wide pot.

6. 6

   Season the chicken and brown in batches if necessary. Remove from pot and reserve.

7. 7

   Add the onions, garlic, ginger and chili pepper and cook for 4 minutes.

8. 8

   Add the curry powder and chopped thyme and cook an additional minute. Add the juice of ½ a lime.

9. 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.