My simple Jamaican Curry Chicken Recipe

Hi there:)

This social distancing/self isolation/lockdown has some good points; for example, I haven't cooked my favourite meal in months because of the lack of time. I should be off for 2 weeks, so expect some random content. I am actually thinking I may be home longer but hey, I will just go with the flow.

Today I made some Jamaican curry chicken but it seems to have turned out to be Jamaican/Japanese curry chicken according to my friends. The reason? The presentation and the lack of certain materials like scotch bonnet pepper which I never used anyways.

Here is what what I used to make this simple curry chicken dish.

• 1 large carrot

• 2 medium potatoes

• a dozen chicken wing drum stick thingys ( these are very common here, on Jamaica I'd use a medium whole chicken chopped.

• 1 large onion

• Stalk of scallion

• 3-5 cloves of garlic ( or you can use garlic paste like I did as I had no fresh gralic at hand).

• A little ginger

• Some Betapac curry powder ( or a curry of your liking. I use this one as it is what we use in Jamaica. It has a really good taste too. )

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I used about 2 tablespoons of curry on the chicken which was too much. I should have used 1 -1 1/2. It supposed o look slightly yellow stained. ( Yeah, my wife was actually gonna cook this first and she asked how much curry. I wasn't sure what to say, so I gaged it and said 2 spoons. LOL...my bad).

Anyways, I took over from there and started to prepare my favourite Jamaican dish with what i had.

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I added some of the onions and scallion.

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I mixed it up to make sure the seasoning got all up in there. also added a little black pepper and salt, just a little sprinkle.

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Then I heated the fry pan with some olive oil and out it on medium.

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ThenI browned the chicken, kinda half cooking it.

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With the left over onions and scallions, I made the soup/gravy by adding a couple tea spoons of curry powder and water. You have to really gauge how you want the soup to be. Add more curry if you want it thicker. Add more water to get it more soupy.

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Once you pour on the soup, add some pepper, thyme, salt and season to your liking. Let it simmer for a good 10-15 minutes while you wash some of the dishes and chill a bit ( that is what I did).

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The last thing to add are the carrots and potatoes as they will mash out of you add it as soon as you add the soup.

After adding the veggies, I let it sit for about 7-10 minutes and it was ready to serve.

Usually I like it with the soup not so dark. As I said I used a bit too much curry this time around but it was still delicious. A little scotch bonnet would also add to the flavour but I don't need and I have kids.

Have you ever tried Jamaican curry chicken?