Jamaican Curry Chicken
Ingredients:
- 2 KgChicken Thigh, skin removed
- 1Lime Juice
- 45 mlWhite Wine Vinegar
- Marinade:
- 2 stalksCelery
- 1Onion, finely chopped
- 1Red Finger Chili, finely chopped
- 5 clovesGarlic, crushed
- 1Lime Juice
- 20 gBasil, finely chopped
- 50 gGinger, grated
- 18 gCurry Powder
- 18 gSalt
- 10 gPepper, ground
- 1 gThyme, ground
- 3 gCelery Seed, ground
- 1 gCumin Seed, ground
- 5 gCoriander Seed, ground
- 10Allspice, ground
- 60 mlOlive Oil
- 500 mlChicken Stock
- 10 gSmoked Paprika
- 6Scallion, finely chopped
- 1Onion, finely chopped
- 1Red Finger Chili
- 5 clovesGarlic, crushed
- Roux:
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Method:
- Wash the Chicken with Vinegar, and Lime Juice. Marinate Chicken for a minimum of 5 hours, preferably overnight. In a Dutch Oven, on medium high heat, add Oil, allow to get hot. Add in Scallions, Onions, and Chili, sauté for 5 minutes. Add in Garlic, saute for 30 seconds. Add in Chicken, mix with Onions very well, cover, and sauté for 5 minutes, mix, repeat 3 more times.
- Add Chicken Stock, bring to a simmer, reduce heat to medium. Add in Paprika, mix well.
- Cover, then simmer for 40 minutes, stirring every 10 minutes.
- Roux:
- In a small skillet on medium heat, add Butter, allow to melt. Wait for the Butter to stop bubbling, then add in Flour. Sauté for 3 minutes stirring constantly.
- Remove Chicken from the Dutch Oven, put in a bowl. Add Roux to the Sauce in the Dutch Oven, allow to thicken, then pour Sauce over Chicken.