Keith’s Jamaican Curry Chicken

Curry chicken is a staple in every Jamaican household. Rich flavors make this chicken dish delectable.

 

 

Ingredients

FOR THE CURRY CHICKEN

  • 5 lb. (450 grams) chicken parts
  • 3 tablespoon Keith Lorren's All Purpose Seasoning
  • 1 tablespoon finely chopped fresh ginger
  • 2-3 teaspoons of Keith Lorren's Chicken Bouillon
  • 1 teaspoon ground black pepper
  • 1 bunch scallions (or spring onions), slice
  • 4 cloves garlic, minced
  • 2 large onions chopped
  • 3-6 tablespoons Keith’s Caribbean Curry Powder
  • 1 tablespoon whole allspice
  • 1/2 cups raw cashews
  • 1/4 cup olive oil
  • 2 tablespoons fresh thyme
  • 1.5 scotch bonnet pepper seeded
  • 3-4 cups water
  • 3 large potatoes, cubed (optional)
  • Salt and pepper to taste

FOR THE DUMPLINGS

Directions

  1. Add onions, scallions, garlic, and ginger, Keith Lorren's All Purpose Seasoning, and black pepper into a food processor to make a seasoning paste.
  2. In a large pot, add 2 tablespoons of olive oil and sauce bacon over medium heat until crispy.
  3. Add seasoning paste and sauté until translucent, about 5 minutes.
  4. Add beans, coconut milk, thyme, chicken broth, whole scotch bonnet pepper (be careful not to puncture the pepper or the rice will be ruined. If it remains un-opened it will give off an amazing flavor without the heat.), and cook beans until tender about 1 1/2 hours.
  5. When beans are tender and liquid has reduced to about 2 cups, remove scotch bonnet pepper and discard.
  6. Add rice and water. 
  7. Flavor with salt and sugar to taste.
  8. Cover pot with a tight fitting lid and simmer on low heat for about 20 minutes or until rice is fluffy.