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Visitor Comments: "Thank you! I wanted
to cook up some curried chicken and found your recipe for Jamaican
Curried Chicken through Google. Fabulous. I appreciate your being
on the Internet!" - Carol
Jamaican
Curried Chicken
- 1 whole chicken, about
3 to 4 pounds
- Juice of 2 fresh limes
- 3 large garlic cloves,
finely minced
- 2 green onions, finely
chopped
- 1/4 inch fresh ginger,
peeled and finely minced
- 1 1/2 tablespoons curry
powder
- 1/4 teaspoon allspice
- 1 teaspoon sugar
- 2 teaspoons salt
- 2 tablespoons vegetable
oil
- 2 cups water
- 3 medium potatoes, washed
and cubed
-
- Suggested Accompaniments:
- Mango Chutney
- Slices of dried coconut
- Fresh pineapple chunks
- Orange segments
- Ripe bananas
- Cut chicken in 1 1/2 to
2-inch serving pieces. Squeeze
the juice of the limes into a large bowl of water; wash the chicken
pieces in the water
and drain.
- In small bowl mix the
garlic, green onions and ginger; allow flavors to blend for 30 minutes.
- Mix curry powder and allspice
with sugar and salt. Rub spice mixture and the garlic mixture
onto the chicken. Place
in a glass bowl; cover and allow to "marinate" for
1 hour.
- In large heavy skillet,
brown chicken in hot oil over medium-high heat. Add the water
and potatoes. As soon
as liquid starts to boil, reduce heat, cover and simmer until
chicken is cooked, approximately 20 to 30 minutes. Chicken should be tender and juices
run clear.
- Dress up curried chicken
with accompaniments served with flair. The usual accompaniment is Mango Chutney, but slices
of dried coconut, pineapple
chunks, orange segments, ripe bananas, will do.
Serves 4.
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