Easiest Way to Make Yummy Curry Chicken - Caribbean Style

Curry Chicken - Caribbean Style. So I used this recipe just spooned the outed extra oil and simmered down for a longer time so the gravy could thicken. also u could add small pieces of potato to the simmering process. it will help thicken gravy and make it more hearty! We love recipes that are packed with rich flavor. Sometimes that is Asian, sometimes Italian, and in this instance, it is a Jamaican curry dish.

Serve with white rice or roti. Chop chicken into serving pieces, and wash with vinegar or lime, then set aside. In a large cooking pot heat up the cooking oil. You can have Curry Chicken - Caribbean Style using 15 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Curry Chicken - Caribbean Style

It's 4 lbs of chicken (thighs and legs skin off).
It's 4 of medium size potatoes roughly chopped.
It's 3-4 tbsp of veggie oil.
Prepare 1/2 c of water.
You need 2 tsp of salt.
It's 2 tsp of black pepper.
You need 2 of garlic cloves diced.
Prepare 1 of medium onion (diced).
You need 1 of large tomato.
Prepare 3 of scallions chopped.
It's 3 sticks of fresh thyme.
Prepare 4 tbsp of ketchup.
You need 3 tbsp of Amchar Massala (I use Chief brand).
Prepare 4 tbsp of curry powder (I use Blue Mountain Jamaican Hot).
It's 1 of scotch bonnet (a.ka. Jamaican Pepper).

When oil is hot, add in the garlic, black pepper, onion, scallions, and fresh thyme. Jamaican Curry Chicken is rich, spicy and hearty with great flavor. Jamaican Curry Chicken is one of the favorite dishes of Jamaicans. If you are looking for the real Jamaican-style curry chicken try our easy-to-follow recipe.

Curry Chicken - Caribbean Style instructions

In a large mixing bowl combine your chicken, 1/2 your chopped onion, fresh thyme, chopped scallions, salt, pepper, tomato, ketchup, amchar massala and your chopped up scotch bonnet..
Mix ingredients in the bowl by hand thoroughly and then cover. Place in the refrigerator for 1-2 hours and let marinate..
Place your large Dutch pot on the stove and turn heat on high and let pot hot..
Lower the heat to medium and add your veggie oil and the rest of the onion and garlic. Cook for 3-4 minutes (be careful not to let your garlic burn).
Add your curry powder and stir for an additional 3 minutes to cook the raw curry taste..
Add 1/4 cup of water and continue to stir. You should notice that the liquid in the pot is cooked off and the curry is forming somewhat like a paste..
Begin adding your marinated chicken. Turn the heat up to medium high..
Stir the chicken to coat the pieces with the curry..
Place the lid on the pot for about 15-20 minutes. About 8 minutes in, check and stir the chicken. Recover with lid and let cook for the remainder 15-20 minutes..
After the 15-20 minutes add your potatoes and the rest of the water. Turn your heat up to high and bring to a boil. Place the lid half way on to cook off some of the liquid..
Chicken curry is done when meat begins to fall off the bone and a nice gravey forms. Note - you can add more water if needed for gravey..
Serve with a side of rice and a wedge cornbread. Enjoy.......
.

This has been a staple of almost every Jamaican home for centuries. When I think of this dish, I straight away get pulled back to the Indian heritage and cuisine. Influenced with the Indian style of cooking chicken and goat meat, this recipe is loaded with flavors and is a perfect meal for everyday dinners. My kids love it as a part of. Combine curry powder, garlic powder and pepper; sprinkle over chicken, pressing to help it adhere.