| fckwitmeuknoigotit wrote:|
| Jewelsnyc wrote:|
James what do you mean? the actual spice or how to make the dish?
| fckwitmeuknoigotit wrote:|
anybody here have a recipe for homemade chicken curry?
The dish tbh. I made some this weekend and used sweet potatoes. I need to know what other vegetables go with it.
You can use a whole chicken or chicken pieces (I prefer chicken thighs because they're juicy)
Cut the chicken into pieces (I take a clever & cut the chicken thighs in half)
6-7 tablespoons of Jamaican curry powder
2-3 white potatoes
1.5 tablespoons of vegetable oil
1 tablespoon butter
2 cups water
3 stalks scallion
5 sprigs fresh thyme
4 cloves garlic
2 hot peppers (scotch bonnet)
2 teaspoons salt
2 teaspoons pepper
2-teaspoons pepper flakes (I like it extra spicy)
Wash chicken with lemon or lime or white vinegar. chop up chicken. chop up the garlic, scallion, onion & hot pepper **be careful not to get in your eyes or nose** Rub the chopped garlic, scallion, hot pepper, & onion & curry powder into the cut up chicken I also add a little oil at that point to help the stuff slide/stick to the meat. If you can, marinating the meat for a day or so will give you better flavor.
When you're ready to cook the chicken, You're going to brown your meat. Remove the veggies off the chicken & put them aside. Place the butter & oil in a dutch pot (or a deep pan). *I sometimes add a little curry at this point to season the oil, but that's up to you.*
Once the oil is hot, place the chicken in the pan. Brown the meat, should be about 10-12mins...just until the meat has a nice brown coating. Once that's done, put back all the veggies you used for the marinate. Take the water & put enough in to just cover the meat. Cut the fire down, so the meat can simmer. Depending how "soft" your potatos are, you can add them now, or wait a little while until your chicken cooks some. You don't want your potatoes to cook out. I usually don't add any other veggies to the actual stew. You can add spinners (dumplings) to give your dish more "stuff"...but typically you serve the stew with white rice, or rice & peas & cabbage & boiled green or yellow plantain.
To make spinners (boiled dumplings)
1 1/2 cup All purpose Flour
1/2 cup Water
½ tsp. Salt
Mix flour and salt together in a cooking bowl with a fork. Add a little bit of water to the mix at a time, until the mix is clumpy, then use your hand to knead the flour mix....(add more or less flour/water) If the flour starts to look like crumbs add a little water each time, and knead until it becomes dough.
*do not let the dough get sappy and soft.*
From the big ball of dough, tear off pieces about the size of a small golf ball and place them in a same bowl for about 20 minutes. Then take the golf ball size pieces of dough and roll them between your palms to make them feel smooth. If you are right-handed, use the right heel of your palm to press the piece of dough until it is flat. You can also make them like little snakes, by rolling them in your palm...either way, once the dumplings are formed, place them in your simmering stew, along with your potatoes.
Your chicken should be done within 40mins. Make sure you stir your chicken as not to have pieces stick to the bottom of the pan. Eventually the water will "cook down" and you will have a curry gravy coating your chicken...yuuummm!!