When we returned to Jamaica last year I stocked up on their spices and amazing ketchup, but the internet has now made the products easily available, or I jaunt over to Fiesta in East Austin where they carry Jamaican curry spices.
1 whole chicken cut into small pieces, but I used three whole bone in breasts today with skin removed.
2 cups chicken stock
1/2 cup coconut milk
1 large onion, halved
1 carrot cut into large chunks
4 cloves garlic, minced
2 green onion sprigs- whole
5 sprigs fresh thyme
3 Tbs Jamaican curry powder (The curry does not actually have curry seasoning, but is mainly tumeric, cumin, thyme, garlic, fenugreek, ginger and cloves).
1 Scotch Bonnet pepper or habanero pepper. Jalapeno could be used as well.
In a dutch oven, heat about 2 tbs oil, brown chicken, set aside on a plate and then brown onions, garlic, carrots and pepper until softened over medium low heat- about 10 minutes. Add chicken back to the pan, curry seasoning, stock, coconut milk and thyme sprigs. A splash of red stripe beer is also nice :-) Cover and lpace in the oven at 250 degrees about 2.5 hours. Serve with beans and rice. Jamaicans usually use pingeon peas, but I had black beans in my pantry, so used those. This is some of the best tasting rice you will ever eat!!
After about one hour. I strain the sauce through a mesh strainer and toss away the aromatics.
1 cup rice
2 cups water
3 minced garlic cloves
1 green onion
1 bay leaf
1 tsp fresh grated ginger
2 tbs butter or smart balance-
Cook the rice in the broth until done, discard the bay leaf and green onion, stir in beans and serve with curry.