There is nothing more comforting than this traditional Jamaican curry chicken made by recording artist Popcaan.
Cook Time
35 minutes
Total Time
1 hr 15 min
Yield
5 servings
Ingredients
2 lb bone in chicken thighs and breasts (910 g)
2 cups cold water (480 mL), plus more for soaking chicken
4 tablespoons apple cider vinegar
1 ½ tablespoons chicken bouillon, seasoning
1 fresh ginger, grated 1 in (2.5 cm)
3 cloves garlic, smashed
1 ½ teaspoons kosher salt
2 tablespoons curry powder, divided
2 tablespoons vegetable oil, or canola oil
1 scotch bonnet pepper
1 medium yellow squash, diced
3 scallions, ends trimmed and cut into 1/2 in (2.4 cm) pieces
3 medium carrots, cut into 1 in (2.4 cm) pieces
1 russet potato, peeled, cut into 1 in (2.4 cm) pieces
1 red bell pepper, seeded, cut into 1 in (2.4 cm) pieces
3 sprigs fresh thyme
1 teaspoon whole allspice berry
steamed rice, for serving
tomato, sliced, for serving
Nutrition Info
Calories 373
Fat 14g
Carbs 22g
Fiber 5g
Sugar 4g
Protein 38g
How to Make It
1. Step
Remove the skin from the chicken. Using a large, heavy knife or cleaver, cut the chicken into 1½–2-inch pieces.
2. Step
Add the chicken to a large bowl and cover with cold water. Add 2 tablespoons of apple cider vinegar and mix together. Rub the chicken to remove any impurities. Let soak for 10–15 minutes. Drain the water from the chicken, then add fresh cold water to cover, along with the remaining 2 tablespoons apple cider vinegar. Mix together and set aside for 10–15 minutes more. Drain.
3. Step
Transfer the chicken to a clean bowl and coat with the all-purpose seasoning and 1½ tablespoons curry powder. Using a gloved hand, rub the seasonings all over the chicken. Cover the bowl and refrigerate for 30–60 minutes.
4. Step
Heat the oil in a large pot over medium heat until shimmering. Add the remaining ½ tablespoon curry powder and fry for 1 minute, until beginning to burn.
5. Step
Add the chicken to the pot, cover, and cook until almost dry, 8–10 minutes, stirring halfway through.
6. Step
Add the scallions, carrots, Scotch bonnet, potato, bell pepper, thyme, allspice, and 2 cups cold water. Cover and cook for 20 minutes, until the vegetables are cooked through and the chicken is tender.
7. Step
Serve the chicken with steamed rice and sliced tomato.
