Earlier this week, I posted a recipe for Tomato Soup Florentine , and told you all about how we ate it at a wedding.
Well, something else that we ate that weekend was Jamaican Curry Chicken. A few days before the wedding, the Bride and Groom hosted a little get-together with their out-of-town guests and the Groom made this amazing dish. It was so yummy that I couldn’t scarf it down fast enough, and ended up with yellow curry stains all over my brand new shirt. pro tip: curry stains with a vengeance. I had to wash this shirt four times using various concoctions of oxy clean powder, liquid oxy clean, dawn dishwashing detergent, and of course laundry detergent. For awhile there, it didn’t look like Brand-New-Striped-Shirt was going to pull through.
Yuseff had a craving for this dish on Monday, but he couldn’t find a recipe that had exactly what he was looking for. So– he frankenstined a few together and sent it over to me. I couldn’t follow it, so I had to re-interpret it in the kitchen. The following recipe is the glorious result!
Jamaican Curry Chicken—print this recipe
Step 1: Generously season 6-8 chicken thighs with 1 Tbsp Red Pepper Flakes, 2-3 Sprigs Fresh Thyme, 2 Tsp Minced Garlic and salt and pepper to taste. For best results, let marinate in the spices for at least 2 hours. Place them in a pre-heated pan (medium heat) with 4 Tbsp Vegetable Oil. Turn the thighs until they browned on both sides and remove from pan.
Step 2: Saute 1 Chopped Red Onion in the pan drippings. Add 1 Tbsp Tomato Paste and 3-4 Tbsp of Curry Paste (depending on your preference). If you have curry powder, mix it with a little water to make it into a paste before adding it to the pan. Let simmer for a couple of minutes.
Step 3: Add the chicken back to the pan and coat with the sauce. Add 10 chopped baby carrots, 2 chopped green onions and 4 chopped golden potatoes. Cover with 2 Cups Chicken Broth. Stir and let simmer 15-20 minutes.
Serve over white rice