Keith’s Jamaican Curry Chicken
Curry chicken is a staple in every Jamaican household. Rich flavors make this chicken dish delectable.
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
- 2 cups flours
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 2-3 teaspoons Keith Lorren's Chicken Bouillon
- Add onions, scallions, garlic, and ginger, Keith Lorren's All Purpose Seasoning, and black pepper into a food processor to make a seasoning paste.
- In a large pot, add 2 tablespoons of olive oil and sauce bacon over medium heat until crispy.
- Add seasoning paste and sauté until translucent, about 5 minutes.
- 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.
- When beans are tender and liquid has reduced to about 2 cups, remove scotch bonnet pepper and discard.
- Add rice and water.
- Flavor with salt and sugar to taste.
- Cover pot with a tight fitting lid and simmer on low heat for about 20 minutes or until rice is fluffy.