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
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
¼ cup fresh lime juice
2 tbsp curry powder
¼ cup coconut oil
salt and pepper
Sign up for Today's Best Articles in your inbox
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
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.
Create an account with the same email registered to your subscription to unlock access.
-
In what countries is assisted dying legal or in consideration for being made legal?
In the spotlight More countries are granting more people the right to die
By Devika Rao, The Week US Published
-
5 captivating books to read in May
the week recommends Brittney Griner tells her own story, a coming-of-middle-age novel and more
By Theara Coleman, The Week US Published
-
The secretive practice of 'catch-and-kill' tabloid journalism
The Explainer Outlets such as the National Enquirer have become infamous for using the practice
By Justin Klawans, The Week US Published