Curry Chicken and Rice! So Nice!

This recipe made me famous…well sort of! When I worked at the reggae after hours spot in Oakland some years ago, people would tell me how far they traveled to have my curry chicken. LA was the farthest I clocked in the old memory bank (lol)! Ahhhhh…good times!

I make a yellow Jamaican curry minus the coconut milk as I am allergic—but just as good none the less. If you are lactose intolerant, you may want to try a soy substitute (unflavored of course). It is important to know that the yellow curry is “turmeric” based; so if you have allergies to certain spices from that region of the world (the Caribbean) then be careful and sure to read the labels for the list of ingredients.

Jamaican curry powder is different than Indian curry powder but was inspired by it. Curry was introduced to Jamaica by the influx of Indians who came as indentured servants after the slaves were freed in Jamaica in the 1830s. If you ask a local what a true Jamaican dish is they would most likely say curried goat. Curried goat-a uniquely West Indian preparation-is eaten on special occasions and holidays, much like a turkey at our Thanksgiving. This is also believed to be an influence of the Indian population who missed their traditional lamb terribly and settled for goat, which was abundant on the islands.

The average Jamaican curry powder consists of cumin, coriander, turmeric, fenugreek, black pepper, garlic, red pepper, and allspice. Very heavy on the turmeric.

Note: You may not be able to get the Jamaican curry powder from your local grocer, so the farmers markets and markets in china town or other cultural centers in town will more than likely carry the yellow curries.

Let’s get cookin’! And remember: Use all organic ingredients for the best outcome.

Chicken

1 Small Pkg. Chicken (6-8 Legs or Thighs)
1 Large White Onion (Halved and Sliced Thin)
4 Cloves of Garlic
1 Shallot (Sliced Thin)
2 Tbsp. Fresh Garlic Thyme
6-8 Whole All Spice Pods
1 Light Sprinkle of Freshly Ground Nutmeg
½ Pint of Half and Half
Your Favorite House Seasoning

Rice

2 cups Rinsed Basmati Rice
4 Cups Water
2 Tbsp. Chicken or Veggie Stock Powder
3 Tbsp. Butter
~One Medium Pinch of Long Saffron Hairs

Chicken

In a large bowl place washed chicken inside with garlic, onions, shallots, thyme, allspice and nutmeg. Sprinkle onions and chicken pieces very lightly with house seasoning and then cover generously with curry powder. Mix well with your hands until all seasoning is evenly distributed. Mixture will be tacky, sticky and course. Add ½ of the half pint of half and half (say that twice—lol) and mixed again. Mixture will loosen and become less sticky. Cover with plastic wrap and let marinate overnight.

The following day; add remaining half and half and mix well with your hands (smelling the mixture for strength in your spicing). If the smell holds after adding remaining half and half, transfer the mixture into a large baking dish with a lid. If the smell does not hold add more house seasoning and or curry powder to mixture before transferring to baking dish.

Bake the chicken in a covered baking dish at 375° F for 40-50 minutes periodically basting chicken with the sauce mixture; checking to see if the chicken has began to come away from the bone. When chicken has begun to come away from the bone and sauce has thickened; remove the baking dish from the oven and let stand (covered) for 5-10 minutes. Serve hot over rice.

Rice

In a large sauce pan add two cups rinsed Basmati Rice, water, stock powder, butter, and saffron hairs. Bring the pan to a boil on high heat; reduce to super low heat, then stir and cover the pan. Let the rice simmer until water has been completely absorbed; being sure to gently stir occasionally so that saffron and butter are distributed throughout. When the water has been totally absorbed close the fire and fluff the rice with a fork. Serve hot with chicken on top.

You will love this recipe because it not only warms the belly, but it warms the soul. Add a simple mixed green salad and a cool glass of mango nectar and you have yourself a taste of the islands at home!

Enjoy!