Jamaican Curried Chicken
INGREDIENTS:
- 2 chickens
- 1/4 cup oil or shortening
- 3 tbsp. curry powder
- 1 lg. onion, chopped
- 2 cups water
- 3 tsp. tomato paste
- 3/4 tsp. salt
- 1/4 cup lemon juice
COOKING INSTRUCTIONS:
- Cut chicken into eighths, then cut each breast into 3, thighs into 2, wings into 3 (discard wing tips). Remove as much outer skin and excess fat as possible. Rinse chicken with cold water and drain. Add 1/4 cup lemon juice to 2 quarts cold water and soak chicken in this solution for 1/2 hour. Drain and rinse again in cold water, then drain thoroughly.
- Marinate chicken by sprinkling with spices, cover and refrigerate for at least 4 hours (overnight is best).
- Saute chicken in oil over medium-high flame, turning as needed, until brown. Remove chicken from pan.
- Saute chopped onion in same pan with chicken drippings. Add curry powder, stirring quickly. Then add water, tomato paste, and salt and simmer on medium-low for approximately 10 minutes. Return chicken to pan with the curry sauce. Stir with a large spoon until all the chicken is covered with sauce. Simmer, covered, on medium heat for 20 minutes and on low heat for 10 minutes.
- Let stand, covered, for at least 1/2 hour. Reheat if necessary. Serve warm or hot.
If you have any modifications to make this recipe more delicious then feel free to leave a comment.
You say season chicken with spices, you should add what type of spices, everyone may not kow what your talking about. Complete info is the key.
Well, I’m pretty sure the “spices” refers to the curry powder.
I don’t see how one could missunderstand tese directions…
Curry and tomato do not go together……..We Jamaicans used lots of spice , we wash our chicken with lemon juice not cook with it……..you need onions , seasoning salt, black pepper, thyme , pepper and a whole lot more that i have no time to mention, and with all that spice you have no need to wait over night…….5 to 10 min and you are good to go
please help! when i lived in nyc i ate at a wonderful jamaican restaurant in downtown brooklyn every day for years-cury chicken, rice and peas w/plaintains. now in northern calif I can’t find good jamaican food anywhere, and all the recipes ive tried are terrible. if someone has a truly awesome curry chicken w/peas and rice recipe, I would be eternally, genuinely, incredibly grateful. If I could, I’d fly to brooklyn or jamaica tonite, just to eat. I really really really love this food, and even have dreams about it. i know how to make the plaintains, but not the chicken and rice
ps. I think getting good jamaican curry is part of the secret? if you know what brand i might order? by the way: the curry chick I loved was in a sauce (it seemed as if it had stewed for hours but maybe not), with only a few pieces of vegetables and potatoes.
Don’t know if you’ve found a restaurant yet TK but here is an online site where you can order Jamaica curry powder and lots of other stuff as well
http://www.sams247.com/foods/BETAPAC-CURRY-POWDER-4-OZ.aspx
Hope that helps.
Not sure who’s publishing these recipes but some of them do seem to leave out some of the elements of real Jamaican home cooking or assumed them e.g. seasoning (marinade) the meat but I guess it’s a start and the food will still taste decent.
Matt you were wrong, Vince you’re quite right. Curry is curry and tomato sauce wouldn’t be used in it, not in Jamaican curry at any rate. I’ve come to eat a lot of Indian curry and they use tomatoes in some of their curries.
Guys you are right they did forget the seasoning that you marinate the chicken in. You ever even mention pimento, scallion garlic all of the nice stuff that Vince mentioned. My family is all mixed up and i have had curry many ways Jamaican for my mom Trini for the Aunts that were married in and Chinese for the uncles and Authentic East Indian style for my families and Ancestors…. We have never used paste… One of my aunts puts a tip of Ketchup and it makes it nice but its the kind that is a little sweet. My trinidadian aunt browns sugar before she adds the curry and chicken which has also been marinating in curry… but you everything is trial and error and every culture is slightly different which is also great!!!! Anyway I am still happy you posted the recipe so everyone can post theyre input and I can find out the best way to make it
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Definitely a no no for the tomato paste in the curry!! You can add ground allspice (pimento) to the list of seasonings to be used, as well as a sprig of fresh time to season the chicken overnight. Curry is not curry, the best curry to use is Betapac Curry, alot of the Jamaican restaurants in Florida, NY, NJ, and England only use Betapac Curry powder. Use it once and you’ll only want to use this brand!
Oops misspelt time! LOL meant thyme!
@TK there are a lot of good Jamaican Resturants in New York and in Brooklyn
try in flatbush and yes different people prepare their food differently I am american but my ex- husband is Jamaican but friends and family love my meals so i cook cause i enjoy doing so . living all over in different states and other countries i have learned how to cook. the best way to learn how to cook the food is to watch first hand on how someone prepares it.
watch some of the video’s i like the young girl she really makes it look so easy and her meals are tasty. if you ever travel to los angeles try cooley’s and island spice in san diego
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Had “sun is shining” chicken curry at Bob Marley’s in FL. The chicken was grilled and the curry sauce was spooned on top. Was wondering what the receipe for this most excellent dish would be. Anyone have an idea?
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CAN WE HERE IN ST. LOUIS MO. PLEASE GET A JAMAICAN RESTURANT PLEASE I’M SOOOO HUNGRY
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[...]Jamaican Curried Chicken | Jamaican Food[...]…
Great, I think you are right, I agree with you in most of that
This is quite different from my chicken curry but the ingredients are challenging. I’ll try this one and see if the family enjoy it as much as mine.
different ppl across Jamaica cook differently so the recipe will never be ideal for all Jamaicans. For instance many jamaicans do not cook with seasoned salt because it contains msg, it deosnt really add much to the food anyway, or should i say leaving it out will not make the food taste any less good. however most Jamaicans will agree that no tomatoes or tomato paste (ketchup as we like to call it) is put in curry. There is no garlic, hot pepper, black pepper (some ppl use it, others may not) in the recipe either. Garlic and hot pepper, scotch bonnet if ur in Jamaica but any hot pepper will suffice, must be in the recipe, escallion (spring onions for the foreigners) may be added as well. Lastly in JAmaica we season our meat completely before cooking it, so the onion, garlic, pepper, escallion, thyme etc are usually used to season the meat before the cooking starts. Some people season the meat with the curry, others burn the curry in oil before adding the chicken
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