Monday, August 8, 2011

Curried chicken made easy

Aaah, the sweet and tangy taste of curry chicken brings me back home to Jamaica. The all consuming smell is a tradition in my family for everyday cooking and special occassions. Curried chicken, pork, goat, beef never tasted so good. I remember my dad leaving the meat to soak in the refridgerator overnight then taking it out and letting it slow cook in the oven for hours. I would marvel when the meat was done, how tender and juicy it tasted. However, I wanted to recreate this same meal and all the pleasures it brings being single and cooking. I tried numerous times to master this but never quite got it right but my patience has paid off. My curried chicken recipe is full of the same love and mouth watering taste.

1 pack skinless, boneless chicken thighs
1 tablespoon curry
2 sprigs of thyme
a dash of Mrs. Dash
1/2 of an whole onion
1 Roma tomato


1. Rinse chicken with vinegar over running water to clean. Cut chicken into medium sized cubes.
2. Season meat with salt, pepper, Mrs. Dash, thyme and curry.
3. Use hands to combine seasonings and meat. If desired, leave in refridegerator to soak in seasonings.
4. If not at room temperature, bring meat to room temperature. While waiting for meat to come to room temperature; finely dice the onion and tomato.
5. Prepare a skillet with about 2 tablespoon of oil. Sear chicken on both sides then cover pot to make the steam partially cook the meat.
6. When partially cooked, add a tip of water with the onions and tomatotes.
7. Cover pot and bring to a medium boil.
8. Reduce heat and then cook until desired amount of gravy is reached.
9. Serve over steamed rice.
Jamaican curry is available at some local grocery stores.
These are not exact measurements. Please use your own judgment.

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