Ingredients
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1 tablespoon cumin seed
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1 tablespoon mustard seeds
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1 tablespoon fenugreek seeds
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1 tablespoon anise seed
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1 tablespoon black peppercorns
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1 tablespoon coriander seed
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1/2 tablespoon allspice
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1 tablespoon turmeric powder
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3 tablespoons vegetable oil
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coarse salt & freshly ground black pepper, to taste
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2 medium onions, sliced thin
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4 garlic cloves, minced
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1 tablespoon ginger, minced
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1/2 medium scotch bonnet chili pepper, minced (or to taste)
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4 tablespoons jamaican curry powder (or to taste)
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2 tablespoons thyme, fresh, chopped
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3 cups chicken stock
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4 skinless chicken legs, split
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Instructions
- Jamaican Curry Powder:.
- Toast the cumin, mustard, fenugreek, anise, black peppercorns, coriander seeds and allspice in a small dry skillet over high heat until the spices have released their aromas. Remove from heat and cool.
- Grind in spice grinder (or handheld blender) and then combine with the turmeric. Makes about ½ cup.
- Jamaican Curry Chicken:.
- Heat the oil over high heat in a Dutch oven or large, wide pot.
- Season the chicken and brown in batches if necessary. Remove from pot and reserve.
- Add the onions, garlic, ginger and chili pepper and cook for 4 minutes.
- Add the curry powder and chopped thyme and cook an additional minute. Add the juice of ½ a lime.
- Return the chicken to the pot and cover with the stock and coconut milk. Bring to a boil and reduce heat to low. Simmer the chicken with the pot partially covered until chicken starts to fall off the bone, about 1 ½ hours. Skim occasionally to remove extra fat. Serve.