Curry Chicken
Total time 40 Min
5/5
In Jamaica most people use tomatoes in their curry recipe, but I prefer to use red and green bell peppers instead, and a tablespoon of ketchup and West Indian pepper sauce to add some zip!
When I was growing up in Jamaica, curry goat was cooked for special occasions. This curry recipe using chicken is one I cook as an everyday meal. In Jamaica most people use tomatoes in their curry recipe, but I prefer to use red and green bell peppers instead, and a tablespoon of ketchup and West Indian pepper sauce to add some zip! – Mama Fay
Curry Chicken Recipe
In Jamaica most people use tomatoes in their curry recipe, but I prefer to use red and green bell peppers instead, and a tablespoon of ketchup and West Indian pepper sauce to add some zip!
Ingredients
- 4 lbs Chicken chopped in small pieces (remove skin)
- 2 Tbsp (30 mL) Lemon juice (for washing chicken)
- 3 tsp (15 mL) Salt
- 3/4 tsp Black pepper
- 6 tbsp Curry Powder
- 4 Cloves garlic chopped finely
- ¼ Small red bell pepper finely chopped
- ¼ Small green bell pepper finely chopped
- 1 Large cooking onion chopped
- 2 Tbsp (25 mL) Cooking oil
- 1 tsp (5 mL) Cumin seeds, not powder (optional)
- 1 tsp (5 mL) Dried thyme or 1 sprig fresh thyme
- 1 Tbsp (15 mL) Tomato ketchup
- 1 Tbsp (15 mL) West Indian hot pepper sauce (optional)
- 3 cups (750 mL) Water
- 2 Medium potatoes cut in 6 pieces each
Instructions
- Prep & Season Chicken
- Cut and wash chicken: Cut chicken into serving pieces (not too small) and remove and discard skin. Pour lemon juice over chicken, wash in cold water, drain well and dry with paper towel
- Season chicken with 2 tsp salt, black pepper, 3 Tbsp of curry powder and chopped garlic; put chicken in fridge for 1 hour to absorb spices
Cooking Instructions
- Add cooking oil to saucepan and heat on High; saute cumin seeds for ½ minute
- then add chopped onion, green and red bell peppers,
- Add thyme, pepper sauce, 3 Tbsp curry powder, 1 tsp salt and tomato ketchup; sauce onion and peppers until just tender
- Add 1 cup of boiling water and, when sauce is boiling, add chicken. Fold in chicken until it is well covered with sauce and seasonings; add 1½ cups of boiling water; cover and bring to a rolling boil
- Lower heat to medium, add potatoes and add ½ cup water, cover and simmer (slow boil) until chicken is tender and sauce thickens (about ½ hour)
- Taste and adjust with salt, if needed.
Notes
Serving Suggestion: Curry chicken is traditionally served with steamed white rice or Jamaican rice and peas along with a salad.
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