Chillin’ Curry Chicken

The weather has been hot and you will be too with this recipe! Insane macros and Intense flava. Some of you may know about curry goat aka food heaven (recipe coming soon) but I thought I’d start with something a little closer to home and easier to get your hands on.

*Disclaimer* this recipe is hotter than your #MCM and #WCW Instagram feeds combined so if you’re not about that life… Don’t add that scotch bonnet pepper!

Quick Food History! #StayWoke

One of the most fascinating things about Jamaica cuisine, beyond the role of Scotch Bonnet peppers and Jerk seasoning, is the love of curry. I’ve witnessed this in every Jamaican household I’ve been in from London to Kingston curry is king. But how did this happen? Simple answer… colonialism specifically British colonialism. Following the emancipation of the slaves in Jamaica in the mid 19th century, there remained a need for plantation labour, indentured servants were taken from other British colonies such as India, with them they brought a rich culture which is still evident in Jamaica to this day. Over time the fusion of Indian curry spice with spices such as Pimento (allspice) led to the creation of that distinctive Jamaican curry flavour that is about to be cooking in your kitchen.

It’s important to note that from the sources I have found timelines vary widely and it is possible, according to some sources that Indians were present in Jamaica before the abolition of slavery. 

Ingredients

  • 640g Chicken Breast
  • 4 Spring Onions
  • 1 Red Onion
  • 1 Scotch Bonnet Pepper
  • 4 Sprigs of Thyme
  • 5 Cloves of Garlic
  • 2 Tbs Allspice (Pimento)
  • 3 Tbs Curry Powder
  • 1 Tbs Tumeric
  • 1 Tsp Fresh Ginger
  • 200g Chopped Tomatoes
  • 1 Lemon
  • 2 Tbs Vegetable Oil

Chicken Seasoned

Method

  1. Cut up your chicken and rub it down with lemon juice
  2. Slice and dice your spring onions, red onion, garlic and scotch bonnet
  3. Grate about a teaspoon full of fresh ginger
  4. Sprinkle your curry powder and allspice over the chicken
  5. Add your fresh seasoning and rub it all together (make sure to massage your meat!)
  6. Let it marinade at least 4-5 hours (Preferably overnight)
  7. Grab a frying pan and add a couple tablespoons of oil and place on a medium heat
  8. Cook your seasoned chicken with all the seasoning in the pan for around 10 – 15  minutes till it’s a nice golden brown colour
  9. Add one cup of water, your chopped tomatoes, thyme and your chopped carrot then let it simmer on a low heat for 20-25 minutes
  10. Serve with some white rice and salad

The recipe makes 4 Servings

Macros (Rice not included)

  • Calories: 291Kcal
  • Fats: 10
  • Carbohydrates: 9
  • Protein: 39

 

Curry Chicken and Rice

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