Saturday, August 6, 2011

Jamaican Chicken Curry Aldi Recipes - Cheap Recipes Linky

Last week I stocked up on meat at Aldi, and when I got home, I divided all the meat up into individual meals. I also cut up the meat that I needed to use for stews and curries, which makes it so much easier on the actual cooking day. Tonight my family is having Jamaican chicken curry, which is one of my kids favorites. 

Jamaican Chicken Curry Ingredients:
  • 1 lb of chicken thighs, cut up and skinned.
  • 1 yellow onion chopped
  • 2 garlic cloves chopped
  • Seasonings - 4 - 6 tablespoons of Jamaican Curry Powder 
  • 1 - 2 tablespoons of garlic powder
  • 3 tablespoons of all purpose seasonings such as Adobo all purpose.
  • 1/4 teaspoon black pepper (less or more after preference)
  • 1/4 teaspoon ground cayenne pepper (less or more after preference)
  • 1/4 teaspoon of ground ginger

(All seasonings are estimates, and they should be adjusted according to yours and your family's taste buds).

Season the chicken and leave for at least 10 min.

Jamaican Chicken Curry Directions

  1. Wash the chicken remove the skin from the chicken thighs, and chop up the chicken thighs into pieces, leaving a little skin on each bone. 
  2. Chop onion and garlic finely
  3. Season the onion, garlic, cut up chicken, and 1 - 2 chicken skins (for flavor only - remove once cooking is done) Let the chicken marinate with the seasonings for 10 min - 1 hour or more.
  4. Heat up 1 - 2 spoonfulls of extra virgin olive oil in a thick bottom pot 
  5. Over medium heat add the seasoned chicken and onion mix.
  6. Brown the meat a little (1 - 2 minutes)
  7. Add 2 - 3 cups of water to the bowl you used to season the chicken
  8. Add the water with the leftover seasonings little by little.
  9. Stir the chicken and make sure it is not sticking to the bottom of the pot. 
  10. After 5 minutes, turn down heat and put a lid on the pot.
  11. Let the chicken curry simmer for about 25 - 45 minutes. Once in a while check that the chicken is not sticking to the pot, and make sure that there is ample sauce. Add a little water once in a while, if it seems the sauce is running low, or if the chicken is sticking to the bottom.
  12. Serve with rice and perhaps Jamaican Roti (storebought Naan bread can be used as well)

Finished Jamaican Chicken Curry

My mother in law is fabulous at making Jamaican roti, (similar to Indian naan bread), and she is the only one in her family, who can make it like her grandmother did. She said it took her years to get it right, and it is still not exactly like her grandmother's. Now, I have spend several years attempting to make Jamaican roti like my mother in law, and I have still not perfected the task. In fact I do not even come close. You can see my mother-in-law in action making Jamaican Roti here.

I cannot testify to how the Jamaican chicken curry, as I am a vegetarian (I made Indian Chana Masala for myself); however, my husband and the kids basically licked their plates - and my two-year-old son literally did so after two helpings of Jamaican chicken curry.

Do you have any frugal and cheap recipes you would like to share?

No comments:

Post a Comment