Inspired from my last trip to Jamaica and with help from my best friend Pearl, here is a recipe for Jamaican Curry Chicken…
Curry comes from a cultural infusion (India and Africa) which uses a mix of spices to produce a spicy brown gravy.
… an anti- inflammatory… made with cumin, turmeric, cayenne and ginger. Coconut milk and the oil are also used in the recipe and are currently being studied for its anti- viral and anti -carcinogenic properties.
Pearl is from Trinidad an island similar to Jamaica in that their meats are locally raised, the fish is caught daily, the spices are freshly ground, coconuts are split open and the meat is blended with water to make milk…. Yum!
- 4 tablespoons oil (try coconut oil)
- 1 yellow onion, chopped
- 2 garlic cloves, chopped
- 1 tablespoon freshly minced ginger
- 1 small Scotch Bonnet pepper, de-seeded and minced (do not touch face or eyes after handling; immediately wash hands)- very spicy
- 2 tablespoons Jamaican curry- or any type
- I tomato, chopped
- 1 cut up chicken- cut larger pieces into smaller sizes. Or use about 6 boneless chicken breast cut into bite sized pieces
- 2 large russet potatoes, chopped
- 1/2 cup water
- 1/4 cup coconut milk- any kind full fat or light
- Basmati rice- make according to package, serve curry over rice
- Heat 3 tablespoons oil in a medium-size saucepot at a medium heat.
- Add the onions, ginger, and Scotch Bonnet peppers- let saute for 5 to 8 minutes. Move vegetable to the side of the pan and add last tablespoon of oil to the center of the pan and add curry powder to the oil and saute until curry powder turns a dark gold.
- Add the chicken, tomatoes and water and continue to cook for 8 to 10 minutes.
- *If using boneless chicken breast- add 1/2 cup water and add potatoes at the same time as the chicken- cook for about 20 minutes or until potatoes are tender.
- Add the potatoes and cook for about 20 minutes on a medium heat.
- Stir in coconut milk and simmer for 5 more minutes.
- Serve over warm Basmati rice.