Jamaican Curried Chicken Recipe — for 2-3 pounds of chicken breast
- Cut chicken breasts into cubes or slices (not too thin)
- Slice one medium size onion
- Dice 4 cloves of garlic
- Slice ¼ pound of ginger
- Salt (to taste)
- Black pepper or other pepper (to taste)
- Thyme (small amount about 1 ounce)
- 2 table spoonful of curry powder
- 2 table spoonful of cooking oil
- 1 tablespoon of ginger
- 1/2 tablespoon pimento (crushed)
- 3 medium size potatoes (white)
Wash and clean chicken thoroughly—Use ½ cup of lime juice in I gallon of cold water
- Mix the chicken and all the ingredients together and let sit for 40 minutes (or longer if you choose). Try to sprinkle the curry powder on to the chicken.
- Separate the chicken from the ingredients and sauté at medium heat for about 20 minutes. Stir the chicken to prevent it from sticking to the pot: you may add 1 small cup of water while doing this.
- Combine all the ingredients with the sautéed chicken with 12 ounces of water and let cook for 30 minutes at medium to low heat.
You may also add diced potatoes and tomatoes during the slow cooking period . It is important to cook the curry seasoning well, but not overcook the chicken. If you need more curry sauce to the chicken you may add 1 tablespoonful of curry power to 1 cup of water and let boil for about 15 minutes; then add it to the partially cooked meat.
Total cooking time about 60-70 minutes.
You may garnish or dress up the cooked curried chicken with mango chutney, pineapple, orange segments, raisins, or grated carrot.
Serve with steamed rice, rice & beans, green bananas, or dumplings. The main ingredient, curry powder, is a subtle blend of spices which greatly determines the taste of the finished dish. Recommended curry powder—lots to choose from.