LEIMERT PARK BEAT 5                                                                                               FEBRUARY, 2016

JAMAICAN STYLE CURRY CHICKEN

FLAVA WRITES 6119

FLAVACOOKS.COM

A FLAVALADY COMPANY

INGREDIENTS

Note:    There are items listed in recipe that indicates divided portions - the entire recipe to better understand how the portions are divided.

Serves 4-6                                                                      Prep 15 min. / Cook 55 min. / Total time 1 hr.10 min.

2 pounds            Chicken leg quarters

½  cup                 Mojo Criollo or Red wine vinegar

1 can                   Coconut milk, 12 ounce can, divided                                                     

½ cup                  Canola oil

4 tbsp.                 Jamaican curry powder, divided

2 tsp.                    Sea salt

1 tsp.                    Black pepper

1 oz.                     Fresh ginger, peel and finely chopped 

2 tbsp.                  Dry thyme leaves

3 whole                Garlic cloves, finely chopped

1 bunch               Scallion, white and green parts chopped, divided

1 medium            Brown onion, chopped

1 medium            Green bell pepper, seeded and chopped

1 tsp                     Scotch bonnet pepper, finely chopped, optional

2 tsp                     All- purpose flour

1 whole                Lemon, lime or a splash of lemon juice

Method:

1   Soak the chicken parts in lemon or lime juice and cold water for 30 minutes.

Rinse with cold water several times, set in a colander to drain.  

2   Use a medium-large bowl to season the chicken – add chicken parts, salt, pepper, mojo sauce or  vinegar, 3 ounces curry powder, ginger, thyme, garlic, onion, bell pepper, Scotch bonnet pepper and half of the scallion - mix well to marry the ingredients.

3  We strongly recommend the use of disposable gloves for application, or wash your hands well, several times to remove the effects of the Scotch Bonnet Pepper.

4   Let the chicken marinade for 30-45 minutes in the refrigerator.

5   Use a large Dutch oven or cast iron fryer, over medium-high heat for 3-5 minutes, add the oil and heat for 3 minutes.

6   Separate the herbs from the chicken parts and leave the herbs in the bowl.

7   Place enough chicken parts to cover the bottom of the fryer, cook the chicken for 5 minutes on each side repeat the process until all the chicken parts are browned, remove and set aside.

8  Add half cup tap water and half coconut milk to the marinade juice and stir, add combination in a blender or food processor and pulse for a few seconds

9    Use a large Dutch oven over medium-high heat, add the browned chicken parts, and the blended marinade sauce, stir to adjust the contents in the pot, cover and cook  for 25 minutes, stirring a few times.

10   Add the remaining coconut milk, stir and adjust the flavor with remaining curry powder, salt and pepper if needed.

11   If the sauce is not thick enough, stir the flour in a jar or cup with 2 ounce of cold water, add mixture to the stew, stir a few times and immediately remove the pot from the burner.

Garnish with remaining scallion, and serve.

Buen Provecho!

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