Jamaican Chicken Curry
This recipe uses our Goat Curry Mix but as some people tell me at events, they can't quite bring themselves to eat goat, I wanted to show that this works equally well with chicken as an alternative.
In fact it goes well with just veggies but I'll do that one another day.
I have included a recipe for Rice and Peas in a separate blog post to accompany the Curry. The recipe is not unique in any way but the method is one that works for me and gives nicely separated fluffy rice I'd say 9/10 times. The one time it doesn't work is because of my short attention span. Don't phone a friend or nip to the shop while the rice is cooking!
So this is the finished product but I'll go into more detail below.
Chicken Curry Ingredients
- 2 medium onions, thinly sliced into half rings
- 2 cloves garlic
- 6 chicken thighs on the bone.
- 1 large carrot, chopped into thick chunks
- 1 large baking potato, chopped into thick chunks
- 2 tbsp vegetable oil
- Brown onions in 1 tbsp of oil until just golden. Set aside. In the same pan brown off the chicken. If using chicken with the skin, leave on while browning but remove prior to adding to the curry.
- Transfer onions and skinned chicken to a large saucepan. Add crushed garlic and tip the contents of the Jamaican Goat Curry Mix into the pan. Stir well over a medium heat to ensure a good coating. Add potatoes and carrots.
- Add 500ml water and stir well. Bring to a boil then reduce to a simmer. Put on a lid and cook on a low heat for 90 mins.
- Serve with rice and peas. See the separate blog post.