Jamaican Curry Chicken
My family is from Jamaica so this food is apart of my child hood. Since I was not born in Jamaica, but in America my mom still wanted for me to know my culture. I do not remember when I first ate Curry chicken, but it is very special to me. Jamaican food is practically what I grew up on.
This dish means a lot to me because it is one of my favorites to eat. I remember as a child being happy every time my mom said she was making curry chicken. My mom makes it really good , but my grandmas is out of this world good. Every time she cooks hers the meat falls off the bone. Its so good, but I mean hey, grandmas cooking is always better. To this day my mom still cooks Jamaican food. Usually we only eat curry chicken during the holidays like Thanks Giving, Christmas, or New Years. We still do that, but my mom does make it every once in a while without it having to be a special occasion. I love this food because it is apart of my culture and I love my culture. I love the food and the people that represent the country. Growing up with this culture and other Jamaican food in general is special to me. Curry chicken in particular is special to me because it is spicy, but not too spicy. You can eat it with white rice or rice and peas. It can literally go with anything. Most Jamaican food can. To me its like a coming home dish. I love the taste and the smell. It just reminds me of Jamaica when I eat it (yes I've been many times). This is one of my favorite foods because it deals with my family and culture. I want my kids to experience this food and the other many Jamaican foods like I did. To learn and appreciate the food and culture just as much as I do. Curry chicken might even be there favorite food too. |
Recipe:4 lbs chicken, chopped in small pieces (remove skin)
2 Tbsp Lemon juice (for washing chicken) 3 tsp Salt 3/4 tsp Black pepper 6 tbsp Curry Powder 4 Cloves garlic, chopped finely 1/4 Small red bell pepper, finely chopped 1/4 Small green bell pepper, finely chopped 1 Large cooking onion, chopped 2 Tbsp Cooking oil 1 tsp Cumin seeds, not powder (optional) 1 tsp Dried thyme or 1 sprig fresh tyme 1 Tbsp Tomato ketchup 3 cups Water 2 Medium potatoes, cut in 6 pieces each Method 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 2tsp salt, black pepper, 3 Tbsp of curry powder and chopped garlic; put chicken in fridge for 1 hour to absorb spices 1. Add cooking oil to saucepan and heat on High; saute cumin seeds for 1/2 minute then add chopped onion, green and red bell peppers, 2. Add thyme, pepper sauce, 3 Tbsp curry powder, 1 tsp salt and tomato ketchup; saute onion and peppers until just tender 3. 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 1 1/2 cups of boiling water; cover and bring to a rolling boil 4. Lower heat to medium, add potatoes and add 1/2 cup water, cover and simmer (slow boil) until chicken is tender and sauce thickens (about 1/2 hour) 5. Taste and adjust with salt, if needed. Serves 6 |