Chicken Curry and Goat (mutton) Curry are firm favourites in Jamaica and have become part of the national cuisine thanks to Indian indentured labourers brought to Jamaica in the 1830s to work on sugar plantations after slavery was abolished. Most Jamaican parties are incomplete without a steaming plate of chicken or goat curry!
4 tbsps oil
3 1/2 lb chicken, cut in 8 joints
1 onion, peeled and finely chopped
2 cloves garlic, peeled and chopped
1 Scotch Bonnet pepper, chopped
2 tsp cumin seeds
1 1/2 tsp ground tumeric
3 tbsp hot curry powder
1/2 hot chicken stock or water
2 potatoes, peeled and chopped in chunks
Salt and freshly ground black pepper
2 fresh limes
1 tbsp chopped fresh coriander leaves
First rub the lime juice over the chicken , pat dry and set aside.
Heat the oil in a pan and brown the chicken joints. Transfer to a flameproof pan. Fry onion, garlic and Scotch Bonnet pepper until soft but not browned. Stir in spices including the curry powder and cook for a further minute. Add the chicken and potatoes and mix together. Pour in the stock. Season with salt and pepper. Simmer until chicken is cooked through and the curry is thickened. This should take around 45 minutes. Add the chopped coriander leaves stir and simmer for another 5 minutes. Serve on its own with a mixed green salad or with boiled white rice if you are feeling greedy!
To drink : A delicious chilled New World sauvignon blanc which would go well with the spiciness of the curry.
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