Jamaican curry chicken – Good Food Middle East

  • Place the chicken in a large bowl, add the lemon or lime juice and vinegar and cover with cold water. Massage the mixture into the chicken, then drain. This step is optional, but traditional in Jamaica.

  • Place all marinade ingredients and 1 teaspoon salt in a clean bowl with the chicken. Using your hands, mix all the ingredients to coat the chicken. Cover and marinate for at least 30 minutes, or ideally overnight in the refrigerator.

  • Heat the oil in a heavy-bottomed saucepan or frying pan over medium heat. Gently scrape the contents of the marinade bowl into the pan and set the bowl aside. Fry the chicken until lightly browned, about 3 minutes per side. Add the carrots and potatoes and stir for another 2 minutes.

  • Pour 400ml of hot water into the marinade bowl, let it run and pour it into the saucepan. Add the coconut milk to cover the chicken, then stir in the soy sauce, if using. Increase the heat until the liquid begins to bubble, then reduce the heat to low and simmer, covered, for 30 minutes. Remove the lid and cook for another 10 to 15 minutes until the sauce is the desired consistency. Season with black pepper and sugar, if using, to taste. Sprinkle with cilantro and serve with avocado, white rice and roti, if desired.

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