Jamaican Chicken Curry Recipe

Name: Jamaican Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Jamaican Curry Powder; 1 tablespoon cumin seed; 1 tablespoon mustard seeds; 1 tablespoon fenugreek seeds; 1 tablespoon anise seed; 1 tablespoon black peppercorns; 1 tablespoon coriander seed; 1/2 tablespoon allspice; 1 tablespoon turmeric powder; Jamaican Curry Chicken; 3 tablespoons vegetable oil; 4 skinless chicken legs, split; coarse salt & freshly ground black pepper, to taste; 2 medium onions, sliced thin; 4 garlic cloves, minced; 1 tablespoon ginger, minced; 1/2 medium scotch bonnet chili pepper, minced (or to taste); 4 tablespoons jamaican curry powder (or to taste); 2 tablespoons thyme, fresh, chopped; 3 cups chicken stock; 2 cups coconut milk; 1/2 lime, juice of

Servings: persons

Jamaican Curry Powder
1 tablespoon cumin seed
1 tablespoon mustard seeds
1 tablespoon fenugreek seeds
1 tablespoon anise seed
1 tablespoon black peppercorns
1 tablespoon coriander seed
1/2 tablespoon allspice
1 tablespoon turmeric powder
Jamaican Curry Chicken
3 tablespoons vegetable oil
4 skinless chicken legs, split
coarse salt & freshly ground black pepper, to taste
2 medium onions, sliced thin
4 garlic cloves, minced
1 tablespoon ginger, minced
1/2 medium scotch bonnet chili pepper, minced (or to taste)
4 tablespoons jamaican curry powder (or to taste)
2 tablespoons thyme, fresh, chopped
3 cups chicken stock
2 cups coconut milk
1/2 lime, juice of

1
Jamaican Curry Powder:.
2
Toast the cumin, mustard, fenugreek, anise, black peppercorns, coriander seeds and allspice in a small dry skillet over high heat until the spices have released their aromas. Remove from heat and cool.
3
Grind in spice grinder (or handheld blender) and then combine with the turmeric. Makes about 1/2 cup.
4
Jamaican Curry Chicken:.
5
Heat the oil over high heat in a Dutch oven or large, wide pot.
6
Season the chicken and brown in batches if necessary. Remove from pot and reserve.
7
Add the onions, garlic, ginger and chili pepper and cook for 4 minutes.
8
Add the curry powder and chopped thyme and cook an additional minute. Add the juice of 1/2 a lime.
9
Return the chicken to the pot and cover with the stock and coconut milk. Bring to a boil and reduce heat to low. Simmer the chicken with the pot partially covered until chicken starts to fall off the bone, about 1 1/2 hours. Skim occasionally to remove extra fat. Serve.

848

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Jamaican Curry Powder, 1 tablespoon cumin seed, 1 tablespoon mustard seeds, 1 tablespoon fenugreek seeds, and more.

Yes, Jamaican Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jamaican Chicken Curry

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