Curried Chicken
Jamaicans use this basic curried chicken recipe to prepare a variety of dishes, including goat, mutton, oxtail, fish, even tofu.
By Yankee Magazine|Jun 07 2015|
Curried Chicken
Photo Credit: Matt KalinowskiJamaicans use this basic curried chicken recipe to prepare a variety of dishes, including goat, mutton, oxtail, fish, even tofu. Here, we’re using bone-in chicken and cutting the thighs diagonally, right through the bone, into four pieces, a more traditional preparation (be careful of bone splinters). Seasoning here is quite elastic; add more curry powder, garlic, or herbs as you prefer.
Yield
4 servings
Total Time
75 minutesIngredients
1 pounds boneless chicken thighs, each cut into 4 pieces
1 large yellow onion, thinly sliced
2-3 garlic cloves, crushed (about 1-1/2 tablespoons)
1/4 large red bell pepper, cut into 1-inch pieces
1/2 large ripe tomato, cut into 1-inch pieces
1 large scallion, cut into 2 to 3-inch pieces
2 sprigs fresh thyme
4 leaves fresh basil
Dash cayenne pepper
1/2 teaspoon dried garlic, to taste
1/2 teaspoon Mrs. Dash seasoning, tomato-basil-garlic flavor
1/2 teaspoon salt or to taste
1-1/2 teaspoons curry powder
2 tablespoons olive oil
1 cup water
Instructions
Place cut-up chicken into a large bowl. Add vegetables, spices, and seasonings; toss well to coat. Cover and refrigerate overnight. In a large, heavy frypan, heat oil on medium setting. Remove chicken from marinade and cook, stirring often, about 20 minutes. Add vegetables and water. Cover and cook until vegetables are cooked through, about 20 minutes.
