Juicy’s Jamaican Chicken Curry with Rice and Beans

Happy Sunday Folks,

Wondering what to cook this afternoon?  Why not try this Jamaican style curry, it is very tasty and warming, forget your Sunday roast have a full chicken cooking in a curry!!  You do not need to use the bishop crown chillies, any hot chilli will do!!

Lulu xxx

Juicy’s Jamaican Chicken Curry

Serves 4

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Ingredients:

5 Cloves Garlic

3″ Chunk Ginger

1 Onion Sliced

4 Red Pedron Peppers (can use 1 large red pepper) Sliced

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2 Bishops Crown Chillies (try a Habanero Pepper or 1 Scotch Bonnet if you cannot get hold of the bishop crowns)

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Bishop Crown Chilli

1/2 pint Chicken stock

3 tbsp Oil (I used sunflower)

500ml Coconut Milk

1 Full Chicken

Fresh Thyme large handful

Fresh Coriander (Cilantro) handful chopped

1 Lemon

Salt

3 Small Potatoes

2 tsp White Sugar

1″ Chunk Creamed Coconut Block

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Jamaican Spices:

1 tbsp of:

Cumin Seeds

Coriander Seeds

Fenugreek Seeds

All Spice Powder/berries ( I used berries)

Black Peppercorns

Black Mustard Seeds

1/2 tbsp Turmeric

3 Star Anise

Method:

First make your spice powder, place all of the seeds, the all spice berries, 2 of the star anise and the peppercorns in a frying pan and dry fry until you smell an aroma.

Then place straight into a hand blender along with the turmeric and the all spice powder; if using,  blitz to a powder.  If you have no blender then crush in a pestle and mortar.  Set aside.

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Next prepare your Chicken. Here in Spain you can buy a whole chicken already chopped up into pieces, they chop it so each piece still has some bone on it, even the breast…. which is great as it keeps it moist. You could ask your butcher to prepare this for you. I removed the skin too as it can make your curry oily.

Season the chicken really well with lots of salt and pepper.

Add the oil to a deep pan and brown the chicken in batches then remove and set aside.

Add the onions and sliced peppers to the pan and fry on medium heat until softened.

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While this is cooking blitz up the garlic, ginger and chillies in a hand blender.

Add this to the pan.  Cook for 2 more minutes.

Add thyme leaves from about 5/6 sprigs  and 3/4 whole sprigs, then the spice powder.

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Then squeeze in the juice of the lemon.

Keep stirring as you go.

Now add the chicken back into the pan and coat it in all of the spices.

Pour in the chicken stock.

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Stir well. Then pour in the coconut milk.

3

Add the sugar and the creamed coconut block and the extra star anise.

2

Cover the pan and let it simmer away for 20 minutes.

Cut the potatoes into thin wedges.

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After the chicken has cooked for 20 minutes add these potatoes to the pan.

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Taste the juice, season if needed.

Cook until the potatoes are nice and soft and almost falling apart. This would be around 20 minutes more.

Once the potatoes are cooked add in the coriander.

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Ready!!

Rice and Beans

Ingredients

1 cup Basmati Rice

2 cups hot Chicken stock

1/2 White Onion sliced

2 tbsp Sunflower Oil

2 cloves Garlic grated

1″ chunk Ginger grated

2″ chunk Creamed Coconut grated

1 1/2 tsp Salt

1/2 tin Kidney Beans

Method

Heat the oil in a pan and add in the onions, cook until browned, then add in the ginger, garlic and salt. Cook for another 2 minutes.

Add in the creamed coconut and the rice and cook for another few minutes coating the rice with the flavourings.

Keeping the heat high pour in the chicken stock, and the kidney beans. Stir well, then place a tight-fitting lid on the pan and turn the heat to the lowest.

Simmer this for 20 minutes, DO NOT REMOVE THE LID DURING THIS TIME.

After 20 minutes turn off the heat and still keeping the lid on let it stand for another 10 minutes.

Fluff up with a fork, it should be a moist rice, with a great coconut taste. Serve with the curry.

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Enjoy

Love Lulu xxx

❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤

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Juicy's Jamaican Chicken Curry with Rice and Beans

  • Servings: 4/5
  • Difficulty: easy
  • Print

img_6720

by LuluLemonandLace

Ingredients:

5 Cloves Garlic

3″ Chunk Ginger

1 Onion Sliced

4 Red Pedron Peppers (can use 1 large red pepper) Sliced

2 Bishops Crown Chillies (try a Habanero Pepper or 1 Scotch Bonnet if you cannot get hold of the bishop crowns)

1/2 pint Chicken stock

3 tbsp Oil (I used sunflower)

500ml Coconut Milk

1 Full Chicken

Fresh Thyme large handful

Fresh Coriander (Cilantro) handful chopped

1 Lemon

Salt

3 Small Potatoes

2 tsp White Sugar

1″ Chunk Creamed Coconut Block

Jamaican Spices:

1 tbsp of:

Cumin Seeds

Coriander Seeds

Fenugreek Seeds

All Spice Powder

Black Peppercorns

Black Mustard Seeds

1/2 tbsp Turmeric

3 Star Anise

Method:

First make your spice powder, place all of the seeds, the all spice berries, 2 of the star anise and the peppercorns in a frying pan and dry fry until you smell an aroma. Then place straight into a hand blender along with the turmeric and the all spice powder; if using,  blitz to a powder.  If you have no blender then crush in a pestle and mortar.  Set aside.

Next prepare your Chicken. Here in Spain you can buy a whole chicken already chopped up into pieces, they chop it so each piece still has some bone on it, even the breast…. which is great as it keeps it moist. You could ask your butcher to prepare this for you. I removed the skin too as it can make your curry oily. Season the chicken really well with lots of salt and pepper.

Add the oil to a deep pan and brown the chicken in batches then remove and set aside.

Add the onions and sliced peppers to the pan and fry on medium heat until softened.

While this is cooking blitz up the garlic, ginger and chillies in a hand blender. Add this to the pan. Cook for 2 more minutes.

Add thyme leaves from about 5/6 sprigs  and 3/4 whole sprigs, then the spice powder.

Then squeeze in the juice of the lemon. Keep stirring as you go.

Now add the chicken back into the pan and coat it in all of the spices.

Pour in the chicken stock. Stir well. Then pour in the coconut milk.

Add the sugar and the creamed coconut block and the extra star anise.

Cover the pan and let it simmer away for 20 minutes.

Cut the potatoes into thin wedges.

After the chicken has cooked for 20 minutes add these potatoes to the pan. Taste the juice, season if needed.

Cook until the potatoes are nice and soft and almost falling apart. This would be around 25 minutes more.

Once the potatoes are cooked add in the coriander.

Ready!!

Rice and Beans

Ingredients

1 cup Basmati Rice

2 cups hot Chicken stock

1/2 White Onion sliced

2 tbsp Sunflower Oil

2 cloves Garlic grated

1″ chunk Ginger grated

2″ chunk Creamed Coconut grated

1 1/2 tsp Salt

1/2 tin Kidney Beans

Method

Heat the oil in a pan and add in the onions, cook until browned, then add in the ginger, garlic and salt. Cook for another 2 minutes. Add in the creamed coconut and the rice and cook for another few minutes coating the rice with the flavourings.

Keeping the heat high pour in the chicken stock, and the kidney beans. Stir well, then place a tight-fitting lid on the pan and turn the heat to the lowest.

Simmer this for 20 minutes, DO NOT REMOVE THE LID DURING THIS TIME.

After 20 minutes turn off the heat and still keeping the lid on let it stand for another 10 minutes.

Fluff up with a fork, it should be a moist rice. Serve with the curry.

Lulu xxx

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Recipe Update…Chicken Korma with a KICK!!

Hola Happy Friday!!!

I’ve updated my Korma recipe, with a few more photos, check it out….

Whilst growing up eating and enjoying curries were a must with my family, forget your Sunday roast dinners; instead we would have a curry (much to my dismay when I was younger…’why can’t we have Sunday roast like everyone else’ I can hear myself moan to my mum) But with our Indian heritage curries and spice would be the food of choice on Sundays or family get together’s.

Usually these curries would be spicy and I always loved spice and chilli’s but as I have become older I seem to have lost my tolerance to really HOT dishes. These days when ordering an Indian take away I would steer more towards the Pasanda’s or Korma’s.

This Korma however still has a kick, it’s creamy and spicy but not hot. Just enough spice so you can taste the flavours but it is definitely not mild!! Continue reading

Recipe Alert!..Keralan Fish Molee

Hola,

Happy Friday!!!

New recipe alert…

Fish Molee (meen molee) was one of my favourite dishes growing up. My Nana used to make a very tasty version of it.  Mopped up with Indian breads rather than rice; delicious.

Molee means stew, so it is a fish stew which is cooked in coconut. It is a very popular dish in Southern India, I love Keralan sweet and sour flavours with creamy coconut milk and sourness from tamarind, this recipe incorporates these tastes.  The fish is succulent and the flavour is mild, creamy and aromatic rather than spicy hot.

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Ingredients:

White fish I used Meluza (hake) but cod is fine, buy a fillet per person.

10 Large prawns shell on, I removed the heads as they were so large but you can leave them on

1 onion finely sliced

3 garlic cloves

2” chunk ginger

2 small green chillies, with a knife make a slit in each chilli.

Turmeric I used fresh but you can use powder 1tsp

1 tsp tamarind paste

2 heap tsp black mustard seeds

2 heap tsp cumin seeds

1 tsp garam masala

2 tomatoes diced

1 heap tsp soft brown sugar

1 tin coconut milk

2” chunk creamed coconut block

50g desiccated coconut plus extra for decoration

5/6 New potatoes halved

Bunch fresh coriander chopped

2 tsp sea salt

2 tsp white vinegar

1 tbsp. oil (I used sunflower)

Method:

Sprinkle the sugar over the tomatoes set aside.

Grate the ginger, garlic and turmeric (if using fresh) set aside.

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Heat the oil in a pan, add your onions and cook on a medium heat until soft.  Turn up the heat and add the mustard seeds, which will crackle.  As soon as they do then add the cumin seeds, stir through then add the grated ginger/garlic/turmeric.  Add the chillies. Mix well.

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Add the tamarind and stir through.

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Pour in the tin of coconut milk and add the creamed coconut block.  Fill the tin with water and add this to the pan.

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Add the salt, vinegar, desiccated coconut, tomatoes and sugar.

While this is bubbling away boil your potatoes in a separate pan with salted water until nearly cooked but not soft.  Add these to the molee along with the garam masala, stir well.

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Cut the fish into large chunks keeping the skin on, this adds to flavour and holds the fish pieces together.  Add the fish to the pan, pop a lid on and cook for about 4 minutes. After this time open the lid and add the prawns.  Pop the lid back on and cook for another 5/6 minutes or until the prawns are cooked.

Sprinkle over most of the coriander leaves and carefully stir through as the fish will break up easily.

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Serve with an extra sprinkle of the desiccated coconut, and coriander leaves.  Serve with your favourite bread.

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Enjoy!

Lulu x

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Keralan Fish Molee

  • Servings: 4
  • Difficulty: easy
  • Print

2015-04-15 17.27.29-3

by Lululemonandlace

Ingredients:

White fish I used Meluza (hake) but cod is fine, buy a fillet per person.

10 Large prawns shell on, I removed the heads as they were so large but you can leave them on

1 onion finely sliced

3 garlic cloves

2” chunk ginger

2 small green chillies, with a knife make a slit in each chilli.

Turmeric I used fresh but you can use powder 1tsp

1 tsp tamarind paste

2 heap tsp black mustard seeds

2 heap tsp cumin seeds

1 tsp garam masala

2 tomatoes diced

1 heap tsp soft brown sugar

1 tin coconut milk

2” chunk creamed coconut block

50g desiccated coconut plus extra for decoration

5/6 New potatoes halved

Bunch fresh coriander chopped

2 tsp sea salt

2 tsp white vinegar

1 tbsp. oil (I used sunflower)

Method:

Sprinkle the sugar over the tomatoes set aside.

Grate the ginger, garlic and turmeric (if using fresh) set aside.

Heat the oil in a pan, add your onions and cook on a medium heat until soft.  Turn up the heat and add the mustard seeds, which will crackle.  As soon as they do then add the cumin seeds, stir through then add the grated ginger/garlic/turmeric.  Add the chillies. Mix well.

Add the tamarind and stir through.

Pour in the tin of coconut milk and add the creamed coconut block.  Fill the tin with water and add this to the pan.

Add the salt, vinegar, desiccated coconut, tomatoes and sugar.

While this is bubbling away boil your potatoes in a separate pan with salted water until nearly cooked but not soft.  Add these to the molee along with the garam masala, stir well.

Cut the fish into large chunks keeping the skin on, this adds to flavour and holds the fish pieces together.  Add the fish to the pan, pop a lid on and cook for about 4 minutes. After this time open the lid and add the prawns.  Pop the lid back on and cook for another 5/6 minutes or until the prawns are cooked.

Sprinkle over most of the coriander leaves and carefully stir through as the fish will break up easily.

Serve with an extra sprinkle of the desiccated coconut, and coriander leaves.  Serve with your favourite bread.

Lulu xxx

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