Saturday, February 14, 2009

Coleen's Jamaican Curry Chicken

Coleen is one of my best friends in the whole world. She epitomizes the spirit of this food blog, as she's got a big heart, a bold personality and is beautiful both inside and out. Coleen came here from Jamaica when she was in her teens and has taught me to make some of the food from her homeland, including chicken curry.

2-3 lbs. skinless bone-in chicken (thighs and breast)
6 scallions
1 medium-large onion, chopped
4 cloves garlic, cut in pieces
Couple sprigs fresh thyme
Goya Adobo powder
Onion powder
Garlic powder
Salt and pepper
Curry powder
Chicken bouillon (or chicken broth)
1 scotch bonnet pepper

Cut chicken into smaller pieces with a cleaver.

Put chicken in a big bowl. Mix in cut onion, garlic, and scallions. Season as desired with adobo powder, garlic powder, onion powder, salt and pepper, and thyme, mixing the seasonings throughout. Add a generous amount of curry powder, enough to coat each piece. If you have time, let marinate overnight or for a couple hours. If you don't have time, it's fine to cook the chicken right away.

Heat a 1/4 cup-1/2 cup of oil in dutch oven (a thin layer of oil on the bottom of the pot) over medium heat. Add chicken and lightly pan fry all pieces, turning and rotating pieces. Pieces shouldn't be browned per se, but the outside should be lightly cooked. Coleen calls it glazed. The pan will talk to you with a nice sizzling sound when the chicken is cooking properly. When the chicken is almost glazed, liquid will start accumulating on the bottom of the pan. That's when you know you're about done. Add water or chicken broth until almost covered. If you use water, add a piece of chicken bouillon Add the scotch bonnet pepper (optional).

Cover and simmer 30-40 minutes. Add potatoes 20 minutes into the process and cook until tender.

Completed curry with white rice.