JAMAICAN CURRIED CHICKEN

Making curried chicken is a simple process as long as you follow the recipe and remember some basic procedures. I prefer Jamaican curry because I love caribbean food, Jamaican style in particular. I have learned a lot of food preparation techniques under the direct supervision of Jamaican chefs and while I apprenticed in Jamaica. You always want to incorporate a little bit of your own style into whatever you cook. So I am updating this recipe to include the use of a pressure cooker. It will cut the cooking time down from a few hours to less than 30 minutes. I make it at least once a month and my family loves it. It is traditionally served with white rice. But some people like it with rice and peas. It is usually a hot and spicy dish but if you have children you may have to make it flavorful but not hot.

2 WHOLE MEDIUM SIZED CHICKENS CHOPPED FOR CURRYING

2 CAPFULS OF CURRY                                         2 TBS ADOBO

1 TSP BLACK PEPPER                                          2 TBS OF DRIED THYME

1TSP RED PEPPER FLAKES                                 1-1/2 TSPs OF SALT

1 TSP ONION POWDER                                         1 TSP GARLIC POWDER

2 TSPS CHOPPED GARLIC                                    1 TBS KETCHUP

1 PKT SASSON

3-4 TBS CANOLA OIL                                             1 LIME OR LEMON

CLEAN & WASH THE CHICKEN IN WATER AND LIME/LEMON JUICE. LET SOAK IN WATER 1-2 MINUTES. RINSE AND PAT DRY

SEASON THE CHICKEN WITH SALT, PEPPER, ADOBO, SASSON, GARLIC, ONION POWDER, & THYME. REFRIGERATE OVERNIGHT FOR THE BEST FLAVOR, OR AT LEAST 10-20 MIN.

USING GLOVES ADD CURRY TO THE CHICKEN. IT MUST BE PROPERLY CURED AND NOT OVERUSED TO AVOID CAUSING INDIGESTION. MASSAGE IT INTO THE CHICKEN AND LET IT SIT FOR 5 MIN. USE THIS TIME TO HEAT THE OIL IN THE PRESSURE COOKER. RINSE THE POT, TOP AND VENT WEIGHT AND DRY THEM OFF WELL

HEAT POT ON MEDIUM FLAME. ADD CANOLA OIL. HEAT OIL 3-4 MINUTES. SLOWLY ADD THE CHICKEN TO THE POT. BROWN CHICKEN TURNING WITH TONGS OR A FORK. DO NOT LET YOUR SKIN COME INTO CONTACT WITH THE MEAT OR THE CURRY. ONCE ALL THE CHICKEN HAS BEEN SEARED ADD WATER TO COVER THE MEAT. LEAVE FLAME ON MEDIUM TO HIGH UNTIL WATER BEGINS TO MOVE. COVER THE POT. WHEN STEAM BEGINS TO ESCAPE FROM THE VENT PLACE VENT COVER. VENT COVER SHOULD DANCE ON THE LID PRODUCING A HISSING SOUND. FOLLOW THE PRESSURE COOKERS' DIRECTIONS FOR COOKING THE CHICKEN BY WEIGHT.  TWO MEDIUM SIZED CUT UP CHICKENS TAKES APPROXIMATELY 15-20 MINUTES.

Curried Chicken is usually served over white rice. If you prefer the hotter version add scotch bonnet or red pepper flakes to the meat right before searing. If individuals who can not tolerate the heat are sharing the meal remove their portion from the pot. Add either pepper (1tsp of red pepper or 1/8 tsp of scotch bonnet) to the pot. Turn the flame on low for another five minutes stirring occasionally. A secret I learned while cooking in Jamaica with a chef was to add 1 tbsp of ketchup and stir. This is a simple, inexpensive and quick meal. Add a salad and you have a complete dinner. Or slice some ripe avocado, sprinkle with a little salt and you have a garnish and something green added to the meal. Enjoy!