Curry Chicken Recipe

Marinate chicken overnight in a blend of fragrant, toasted spices, then braise until falling apart-tender before serving it over steamed basmati rice.
jamaican-curry-chicken-recipe
Phtoo by Farideh Sadeghin 

Serves: 4
Prep time: 30 minutes
Total time: 5 hours

Where’s the vinegar? I’m in the poultry demo at the Natural Gourmet Institute, and I’m looking for the vinegar. The instructor is just patting the chicken dry and then nothing, no washing. What is this? Reports say that washing your chicken can cause bacteria to spread to kitchen surfaces and utensils. That will never stop Black folks from doing what feels right. In my childhood kitchen in Plantation, my mum would douse the chicken in vinegar for each and every dish. Roast chicken. Chicken in a bag. Curry chicken. My mum used store-bought curry spice for her curry chicken. I wanted to create my own spice blend and put my own stamp on this dish. It seemed to work! This is the dish that my angel investor fell in love with, and with his gift, Johnnie and I were able to open Saturday Dinette.

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INGREDIENTS 

for the curry spice mix: 
1 tablespoon coriander seeds
1 tablespoon cumin seeds
2 teaspoons whole allspice
2 teaspoons yellow mustard seeds
2 teaspoons fenugreek seeds
1 ½ teaspoons black peppercorns
1 whole dried clove
2 ½ tablespoons turmeric
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon cayenne pepper

for the curry chicken:
3 pounds|1.35 kilograms chicken quarters
½ cup|50 grams curry spice mix
4 cloves garlic, smashed
1 large yellow onion, diced
2 teaspoons extra-virgin olive oil
2 tablespoons kosher salt
1 tablespoon canola oil
3 cups|750 ml chicken stock
2 bay leaves
1 whole Scotch bonnet pepper, any color
4 Yukon Gold potatoes, peeled and diced
2 cups|500 ml canned coconut milk
kosher salt and freshly ground black pepper
2 cups|500 ml steamed white basmati rice, to serve

to garnish: 
1 cup|250 ml toasted cashews
½ cup|125 ml toasted unsweetened coconut flakes
fresh cilantro leaves and stems
mango chutney

DIRECTIONS: 

  1. Make the curry spice mix: In a medium dry skillet over high heat, toast the coriander, cumin, allspice, mustard, fenugreek, peppercorns, and clove for 2 to 4 minutes, until fragrant. Remove from the heat and let cool for 2 minutes. Transfer the spice mix to a spice grinder, mortar and pestle, or to a high-speed blender. Grind to a powder. Transfer the powder to a small bowl. Add the turmeric, ginger, nutmeg, cinnamon, and cayenne. Stir to combine. Set aside.
  2. Make the curry chicken: Trim off any excess fat from the chicken. Cut each chicken quarter into 3 equal pieces and place them in a large bowl. (Using a serrated knife can be helpful for this, particularly on the skin.) Add the curry spice mix, garlic, onion, olive oil, and salt. Use your hands to massage the mixture into the chicken pieces until they are evenly coated. Cover the bowl with plastic wrap and place the chicken in the fridge to marinate for at least 4 hours, or overnight. 
  3. Remove  the chicken from the fridge. Place the canola oil in a large saucepan over medium-high heat. Add enough of the chicken (and the onions and garlic) to cover the bottom of the pot. Cook until the chicken is browned on all sides, 5 to 7 minutes. Transfer the chicken to a clean bowl. Repeat until all of the chicken has been browned. 
  4. In the same saucepan you used to brown the chicken, add the chicken stock, bay leaves, Scotch bonnet, and chicken pieces. Bring to a boil over high heat. Reduce the heat to low and let simmer, uncovered, for at least 35 minutes, or until the chicken is completely cooked and beginning to fall off the bone. 
  5. While the curry is simmering, place the potatoes in a medium stock pot. Fill the pot with water to cover the potatoes by at least 2-inches. Place the pot over high heat and bring to a boil. Reduce the heat to low and let simmer for 15 minutes, until tender. Drain.
  6. Add the coconut milk to the saucepan with the chicken and stir to combine. Let simmer for an additional 10 minutes. Add the potatoes. Stir to combine. Add salt and pepper to taste.
  7. Toast the cashews: Preheat a medium skillet over medium-high heat. Add the cashews and give the skillet a shake to ensure they’re arranged in a single layer. Toast for 3 to 5 minutes, stirring constantly, until the nuts are golden brown and fragrant. Immediately transfer the nuts to a medium bowl to cool. 
  8. Just before serving, remove the bay leaves and the Scotch bonnet from the curry chicken and discard. To serve, place ½ cup|125 ml steamed rice in each bowl. Ladle the curry overtop. Garnish each serving with some toasted cashews, toasted coconut, fresh cilantro, and mango chutney, if desired. 

Excerpted from “My Ackee Tree” by Suzanne Barr and Suzanne Hancock. Copyright © 2022 Suzanne Barr and Suzanne Hancock. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved. 

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