“Things Are To Be Tried. An Old Lady Cooked Stones and Produced Soup.” ~African Proverb
Let’s Blog Over How This Chicken Is Jamaican Me Crazy…
It is getting cooler outside, and that means comfort food! This chicken is so enjoyable. It’s a perfect blend of curry spices, making it impossible to turn down, and makes your home smell S O lovely.
I started experimenting with curry years ago when I lived in California. There are so many different kinds, colors, and blends. Each with their own distinct taste. I personally love them all. Especially the spicy flavor combination.
There’s a little Jamaican spot out in Oceanside and they serve all kind of Caribbean food. I learned a lot about spices and blending them well. I also learned that some things can’t be taught, and when you cook with love, the food should always turn out with someone loving the dish. It took awhile to get this recipe down ya’ll, but over the years, it’s been perfected.
In this dish, you have chicken thighs and drumsticks slowly cooked in spices like coriander, cardamom, cumin, ginger, fenugreek, turmeric and cayenne pepper, then combined with onions, garlic, and coconut milk to create a vibrant, subtle yet strong curry flavor profile. The coconut milk not only adds richness and a lovely aroma, but it helps to mellow out the curry spice, so it’s not too overpowering. It is so B O M B !
I cook the stew in my Dutch oven for about an hour, sometimes longer depending on how tender the chicken is.
Here’s What You Need:
- 3 – 3 ½ pound chicken thighs (see notes)
- Medium yellow curry powder
- Jamaican Jerk Seasoning
- Kosher salt and pepper
- ¼ cup or more canola or cooking oil
- 1 onion sliced
- 1 Tablespoon minced garlic
- 2-3 sprigs thyme
- 1 teaspoon paprika
- 1 cup coconut milk
- 1 cup chicken stock
- 1 bay leaf
- 1 Tablespoon tomato paste
- 1 habanero pepper
- 1 pound of new potatoes cut into medium pieces
- 1 pound carrots and green beans
- 1 teaspoon sazon chicken bouillon
- Salt to taste
Season chicken with, salt, pepper, curry spice and Jamaican Jerk seasoning and set aside. In a large dutch oven (you can use a skillet or nonstick pan), heat oil over medium heat, until hot, and then add the chicken and brown on both sides until the chicken is golden brown. Remove chicken and set aside. Add onions, followed by minced garlic, thyme, paprika, curry powder, stir for about 5 minutes, for the flavors to blossom. Add the habanero pepper, coconut milk, chicken stock, bay leaf, and tomato paste; continue cooking for another 2 minutes. Add 1 teaspoon of Sazon chicken bouillon (adjust to taste). Throw in your veggies and cook for 45 minutes or more depending on how tender your chicken and veggies are.
I hope you all love this dish as much as my family does. Let me know your thoughts!
-Happy Dining, XoXo