ROSHELLE’S JAMAICAN CURRY CHICKEN
Prep Time: 1 hour 13 minutes
Cook Time: 1 hour
Total Time: 2 hour 13 minutes
1 ½ pound Chicken Parts, cut in half. I used drumsticks and thighs
3 ½’ounces Blue Mountain Country Jamaican Curry Powder + 1 ½ tablespoon
2 ½ teaspoon Kosher Salt
½ ounce Onion Powder
½ Garlic Powder
4 sprigs Thyme
5 stalks Scallions
2 Onions, sliced
¼ ounce Black Pepper
6 each Whole Allspice
1 ½ ounces Canola Oil
4 1/2 cups Chicken Stock or Water
2 tablespoons Butter
1 ½ ounces Coconut Milk
Pinch of Cayenne Pepper
4 each Garlic Cloves, peel, smashed
1 ounce Apple Cider Vinegar
4 ounces Distilled or Tapped Water
2 inches Ginger Root, wash and smashed
3 Yukon Yellow Potatoes, cut into eighths
1 tablespoon Italian Parsley, chopped
1 Scotch Bonnet or Habanero Pepper
1. Cut chicken pieces in half or chicken can stay as is. Traditionally when making curry chicken the smaller the pieces the better. In a large size bowl add 4 ounces of water and the vinegar. Add chicken pieces and soak for 10 minutes. This is done to cut the rawness of the chicken and to draw out any residual blood. After the 10 minutes drain water from chicken and rinse under cold running water of 2 minutes. Drain all the water from the chicken. Put aside until ready to use.
2. In the same pot or bowl combine chicken with all the ingredients except for the oil, coconut milk, ginger roots, garlic cloves, butter and stock. Using your hands rubs together until the chicken pieces are thoroughly coated with seasoning. Allow chicken to marinate in refrigerator for 45 minutes.
3. Over medium low heat in a large size skillet, Dutch pan, or saucepan heat oil. Add 1 ½ curry powder until the color changes but not burned. Add ginger root and garlic cloves mix well and cook for another minute.
4. Add chicken to heated oil mixture, then reduce flame to medium. Cover and allow chicken to slow cook for 10 minute. Add chicken stock, give it a gentle stir to remove any pieces of chicken that maybe stuck to the bottom of the pan. Add potatoes, cover and simmer. After 20 minutes into the cooking process, taste and adjust seasoning with salt. Cook for another 15 minutes more. After the 15 minutes return the flame to medium high add cayenne pepper, coconut milk and butter. Stir gently to incorporate both the milk and butter. Cook for another 15 minutes. Taste and adjust to up your desire…occasionally to prevent the chicken from sticking. Be careful not to remove the meat from the bone. Remove from heat. Can be garnished with fresh chopped Italian parsley.
5. Serve with steamed white rice, gungo peas and rice or rice and peas. Don’t forget slices of Scotch Bonnet or Habanero Pepper.