One of the top things people always make sure they get in Jamaica or in a Jamaican restaurant is curry chicken, rice, and peas, with a Ting on the side. Curry chicken is one of those dishes that you want to keep getting more of. This meal is pretty easy to make but you have to make sure to watch the clock while cooking this meal. It takes less than two hours to cook but the curry chicken is more flavorful when seasoned and left to marinate overnight. Let's begin by seasoning the meat, pictured here is chicken quarters which were chopped up into smaller pieces. Once the chicken is chopped up you place it in some lemon juice and vinegar to wash the chicken off. The chicken sits in the solution as you clean the chicken, after about twenty minutes you pour the solution off and get ready to season the meat. Grab a pair of gloves because curry tends to stain your hands and if you have nails they will become yellow. To season this I used garlic powder, onion powder, pepper, seasoning salt, green seasoning, mustard, fish and meat seasoning, onions, scotch bonnet pepper (Jamaican hot pepper), curry powder, and fresh thyme. Once all the seasoning is poured on I proceed to massage the seasoning into the meat for about five minutes. When the five minutes is up I place a dutch pot on the stove with 2 tbs of oil and let it heat up. As soon as the oil gets hot carefully pour the chicken and leftover seasoning into the pot. Stir the meat for five minutes to keep it from sticking to the pot and cover the pot for thirty minutes on medium heat. While the chicken is cooking proceed to cut up a few potatoes to add to the pot once the thirty minutes is up. The potatoes will be added to thicken the gravy and ensure that it will not be watery. After the thirty minutes is up the potatoes are added stir the chicken and let it sit for one hour on low heat. As my chicken is finishing up I begin my rice. I add two cups of water to a big pot a tablespoon of salt and two cups of rice. Once the rice begins to simmer I add my freshly grated coconut and its juices to the rice, I also add a scotch bonnet pepper, finely chopped onions, and thyme to the pot. I leave the rice on low heat for the next forty-five mins and check on my chicken. The chicken is basically done just another five minutes I stir the meat to make sure it isn't sticking to the pot and to see if there is enough water for gravy. Since it is enough I use a fork to taste a piece of chicken it tastes really good. I turn the fire off, check my rice to see if it is hard or soft. Once I see it is soft I turn off the fire and my meals are complete. Even though the rice still had ten more minutes to go I cut it off because I didn't want my rice to become mushy. I plate my food grab a ting out the fridge and I'm ready to enjoy one of the popular dishes in Jamaica made in the comfort of my own home. Enjoy!
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