January 12th is Curried Chicken Day.
Chicken curry is a savory stew-type dish from South Asia and Southeast Asia made with chicken and onion in a spicy tomato-based sauce.
In the Caribbean, this dish is refereed to as Curried Chicken. The biggest difference is that this version includes allspice, potatoes, and Scotch bonnet or habanero chilis.
Since it’s Curried Chicken Day, here is the Jamaican version.
Jamaican Curried Chicken
- 4 lb. boneless, skinless chicken thighs, cut into pieces
- 1/4 cup fresh lime juice
- curry powder made from 2 teaspoons coriander, 1 teaspoon cumin, 1 teaspoon dry mustard, 1 teaspoon anise, 1 teaspoon turmeric, 1/2 teaspoon fenugreek, 1/2 teaspoon allspice
- salt & pepper to taste
- 1/4 cup vegetable oil
- 1 teaspoon ground allspice
- 3 cloves garlic, minced
- 3 green onions, chopped
- 1 russet potato, peeled and cubed
- 1 teaspoon thyme
- 1 inch piece fresh ginger, minced
- 1 cup coconut milk
- 1 Scotch bonnet or habanero chili, slit in half lengthwise
- cooked white rice
Toss chicken with lime juice and half of the curry blend. Cover and refrigerate 4 hours to overnight. Heat oil in a heavy-bottomed pan over a medium-high heat. Season chicken with salt and pepper. Add chicken to pan, in batches, and saute until until golden brown all over. Transfer chicken to plate. Set aside. Add remaining curry powder to the pan along with the allspice, garlic, green onions, potato, thyme, and ginger. Cook, stirring occasionally, 5-6 minutes. Add chicken back to the pan along with any juices. Stir in coconut milk and chili. Cook, stirring occasionally, until chicken is cooked through and sauce has thickened, about 40 minutes. Serve over rice.
image courtesy of Biswarup Ganguly, WikiMedia.org (photo is not of this specific recipe)