Jamaican Curry Chicken
Feeds 6 or so, I reckon.
- A dozen boneless chicken thighs, each cut into about 3 pieces
- 2 large carrots, sliced
- 1 large potato, diced
- 2 cups chicken stock
- 1 cup coconut milk
Marinade
- A hefty glug of oil
- 6 cloves garlic, minced
- 1 thumb-sized piece of fresh ginger, grated
- 1 bunch spring onions / scallions, chopped
- 1 scotch bonnet, chopped
- 1 tbsp Jamaican curry powder
- 1 tbsp Jamaican all purpose seasoning
- 1 heaped tsp ground allspice
- 1 tsp dried thyme
- A few decent grinds of black pepper
- Mix all the marinade ingredients in a bowl, combine with the chicken, leave to marinate ideally overnight.
- In a large skillet or dutch oven, heat some oil then fry the chicken in batches so as not to crowd the pan.
- Return the chicken to the pan with the carrots, potato, and stock, stirring to deglaze. Mostly cover and simmer for 30-40 minutes or until the potatoes are cooked and the liquid reduced to a gravy.
- Reduce the heat, add the coconut milk, stir and warm through for 5 more minutes.
- Serve with rice and peas.
I use Dunns River All Purpose Seasoning. Sainsbury's stocks it in my local branch, if that helps. One thing to note is that it does have salt as an ingredient in it, so if you do use it then cut down on the amount of salt you would otherwise use.
Here's the list of ingredients taken from Ocado if you can't get any and want to sort of wing it:
Salt, Mustard, Coriander, Flavour Enhancer (E621), Onion Powder, Rice Flour, Sugar, Paprika, Thyme, Cassia, Majoram, Ginger, Pimento, Turmeric Powder, Black Pepper, Colour (E160c), Rubbed Parsley, Carob Flour, Chilli Extract
I reckon you could get away with a mix of salt, ground coriander, paprika, thyme, ground ginger, ground allspice (aka Pimento), turmeric and ground black pepper.