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JAMAICAN CURRIED CHICKEN

Updated on October 02, 2009

CURRIED CHICKEN SIMPLIFIED

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.

CURRIED CHICKEN

CURRIED CHICKEN & RICE
CURRIED CHICKEN & RICE

INGREDIENTS AND RECIPE

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

SEASONING CHICKEN

SEASONING THE CHICKEN
SEASONING THE CHICKEN

PREPARING THE CHICKEN

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.

PRESSURE COOKER

SEARING THE CHICKEN
SEARING THE CHICKEN

FINAL PRESENTATION

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!

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    • ForEverVirtuous profile image

      ForEverVirtuous 4 years ago from St. Louis

      Will definitely have to try this recipe!

    • SEXYLADYDEE profile image
      Author

      SEXYLADYDEE 4 years ago from Upstate NY

      Lucy it is one of my family's favorites. I have to be careful because some of us like it hot and spicy and my younger girls want it mild. Enjoy! Dee

    • lucybell21 profile image

      Bonny OBrien 4 years ago from Troy, N.Y.

      Another great recipe, that I will have to try!

    • SEXYLADYDEE profile image
      Author

      SEXYLADYDEE 4 years ago from Upstate NY

      Thank you Angela. I find that Jamaican curry tastes different to me than Middle Eastern Indian Curry. But I like some dishes with a little spice once in a while from both cultures.

    • Angela Brummer profile image

      Angela Brummer 4 years ago from Lincoln, Nebraska

      I have an Idian restaurant that is my very favorite. The dishes I love all contain curry and chicken. This is a must try!! Thank You! Voted up!

    • SEXYLADYDEE profile image
      Author

      SEXYLADYDEE 5 years ago from Upstate NY

      Jo so glad to hear that the recipe worked well for him. I will continue to share and the best reward is that someone found them clear and helpful. Wonderful holiday blessing to you and yours as well.

      Dee

    • Jo_Goldsmith11 profile image

      Jo_Goldsmith11 5 years ago

      Hubby followed this recipe, it turned out yummy! Thank you for giving us a taste of mouth watering and wanting more JAMAICAN food. You are so cool. I voted up. useful and did I mention yummy? :) take care & blessings this holiday season.

    • SEXYLADYDEE profile image
      Author

      SEXYLADYDEE 5 years ago from Upstate NY

      Steeltom let me know how it comes out. You can make it without the adobo. When I was cooking in Jamaica having it was hit and miss until I started bringing it with me. I will be making 2 chickens worth this weekend for a caribbean food festival at my church. I can't wait, it's one of my favorites. Dee

    • profile image

      Steeltom 5 years ago

      gonna try dis one out. Have everything except for the adobo. Thanks

    • SEXYLADYDEE profile image
      Author

      SEXYLADYDEE 6 years ago from Upstate NY

      Heart let me know how it came out. I have been feeling for some curried chicken now that the weather has turned cold so my pot may be heating up soon.

    • Heart Felt Book profile image

      Cheri Taylor 6 years ago from New York, NY

      I am trying it now :) Thanks !

    • purplelilly profile image

      purplelilly 6 years ago

      The recipe seems simple but can it be made without a pressure oooker?

    • SEXYLADYDEE profile image
      Author

      SEXYLADYDEE 7 years ago from Upstate NY

      Thank you SimeyC. I had heard about chips and curry and it sounds good. Hope you enjoy the recipe. Let me know how it comes out. Dee

    • SimeyC profile image

      Simon Cook 7 years ago from NJ, USA

      I love any type of curry - I used to go to a wonderful 'chip shop' in Cardiff that had chips covered in chicken curry - wonderful!!!! Thanks for the recipe - must try this out!

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