Fresh thyme, allspice and Scotch bonnet peppers are some ingredients used in Jamaican cuisine. Allspice is a berry of the pimiento tree so it is also known as pimento or Jamaican pepper. It is called allspice because it tastes like a blend of cinnamon, nutmeg and cloves. So if you wanted to, you could substitute a cinnamon stick for the allspice in this recipe.
Directions for: Jamaican Chicken Curry
Ingredients
Jamaican Curry Powder1 Tbsp cumin seeds (15 ml)
1 Tbsp mustard seeds (15 ml)
1 Tbsp fenugreek seeds (15 ml)
1 Tbsp anise seed (15 ml)
1 Tbsp black peppercorns (15 ml)
1 Tbsp coriander seeds (15 ml)
Tbsp allspice (7 ml)
1 Tbsp turmeric powder (15 ml)
Jamaican Curry Chicken3 Tbsp vegetable oil (45 ml)
4 skinless chicken legs, split
coarse salt and freshly cracked pepper, to taste
2 medium onions, sliced thin
4 clove of garlic, minced
1 Tbsp minced ginger (15 ml)
medium Scotch Bonnet chili pepper, minced (or to taste)
4 Tbsp Jamaican curry powder, or to taste (60 ml)
2 Tbsp chopped fresh thyme (30 ml)
3 cup chicken stock (750 ml)
2 cup coconut milk (500 ml)
juice of lime
Directions
Jamaican Curry Powder1. 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 and then combine with the turmeric. Makes about cup.
Jamaican Curry Chicken1. 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 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 hours. Skim occasionally to remove extra fat. Serve.
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