Jamaican Chicken Curry

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 tablespoon cumin seed
• 1 tablespoon mustard seeds
• 1 tablespoon fenugreek seeds
• 1 tablespoon anise seed
• 1 tablespoon black peppercorns
• 1 tablespoon coriander seed
• 1/2 tablespoon allspice
• 1 tablespoon turmeric powder
• 3 tablespoons vegetable oil
• 4 skinless chicken legs, split
• coarse salt & freshly ground black pepper, to taste
• 2 medium onions, sliced thin
• 4 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1/2 medium scotch bonnet chili pepper, minced (or to taste)
• 4 tablespoons jamaican curry powder (or to taste)
• 2 tablespoons thyme, fresh, chopped
• 3 cups chicken stock
• 2 cups coconut milk
• 1/2 lime, juice of

Recipe

• 1 jamaican curry powder:.
• 2 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.
• 3 grind in spice grinder (or handheld blender) and then combine with the turmeric. makes about ½ cup.
• 4 jamaican curry chicken:.
• 5 heat the oil over high heat in a dutch oven or large, wide pot.
• 6 season the chicken and brown in batches if necessary. remove from pot and reserve.
• 7 add the onions, garlic, ginger and chili pepper and cook for 4 minutes.
• 8 add the curry powder and chopped thyme and cook an additional minute. add the juice of ½ a lime.
• 9 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.