Recipe of the week: Curried chicken
Spicy breakfasts are a Jamaican tradition, and this curried chicken dish is popular at Kingston’s cafés.
Jamaica is known for its fiery barbecue spice rubs, but breakfast fare may be the island’s true specialty, said Betsy Andrews in Saveur. Hearty, spicy breakfasts are a Jamaican tradition “born of the island’s unique history.” Though the chicken curry below can be served for dinner, it’s a popular breakfast dish at Kingston’s cafés.
Curried chicken
4 lbs boneless, skinless chicken thighs, cut into 1½-inch pieces
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¼ cup fresh lime juice
2 tbsp curry powder
¼ cup coconut oil
salt and pepper
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1 tsp ground allspice
3 cloves garlic, finely chopped
3 scallions, finely chopped
3 sprigs thyme
2 carrots, thinly sliced
1 chayote squash, cut into ½-inch cubes
1 russet potato, peeled and cubed
1-inch piece ginger, minced
1 cup coconut milk
1 Scotch bonnet or habañero chile, slit in half lengthwise
cooked white rice
Combine chicken, lime juice, and 1 tbsp curry powder in large bowl. Toss to combine; refrigerate at least 4 hours or overnight.
Heat oil in 6-qt Dutch oven over medium-high heat. Season chicken with salt and pepper. Working in batches, add chicken to pot and cook, stirring, until golden brown, about 8 minutes. Transfer chicken to bowl with marinade and set aside. Add remaining curry powder, allspice, garlic, scallions, thyme, carrots, chayote, potato, and ginger, and cook, stirring occasionally, until lightly caramelized, about 6 minutes. Add chicken and marinade to pot along with coconut milk and chile; stir to combine. Cook, stirring occasionally, until chicken is cooked through and sauce is thickened, about 40 minutes. Serve over rice. Makes 6 to 8 servings.
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