Spicing up Winter

There is something so comforting about eating spicy food when it is freezing outside...

There are two types of foods that I would have to say are my all time favorite. The first, is Indian chicken tikka masala with saffron rice and garlic naan. The second is either Jamaican Curry or Jerk Chicken, with rice and peas and fried plantains.

Last week I decided I would try my hand at making some Jamaican Curry. I got my big cast iron Dutch oven out and tried the fabulous recipe below. It was really tasty but I think I would add just a bit of flour to make the liquid thicken just a bit. Also if you are not a fan of heat, you can omit the peppers.

Ingredients

Makes 6 to 8 servings

• 2 3-pound chickens
• 2 limes, juice and grated rind
• 1/2 cup vegetable oil
• 2 tablespoons butter (optional)
• 3 small onions, chopped
• 4 cloves garlic, minced
• 4 tablespoons curry powder
• 3 tomatoes, chopped, or 1/4 cup tomato sauce
• 1 Scotch bonnet pepper (any color), plus 2 to 4 slices (any color)
• 2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 4 cups water

Directions

1. Rinse the chickens with water and pat them dry with paper towels. Cut the chickens into serving pieces and place in a large bowl, reserving the backs, necks, and wing tips for stock or another use. Juice the limes and add the juice to the chicken along with the grated lime rind, coating the chicken with the juice.

2. In a large skillet, heat 1/4 cup of the oil and 1 tablespoon of the butter, if using, over high heat until very hot. Pat the chicken dry again and carefully add half of the pieces to the skillet. Fry on one side for 3 to 4 minutes, shaking and tilting the skillet a little to distribute the fat. Turn the chicken over and fry for 3 minutes more, or until golden brown. Remove the chicken to a large platter and set aside.

3. Pour out the old fat, wipe the skillet, and add the remaining 1/4 cup oil and 1 tablespoon butter, if using. Repeat the frying procedure with the remaining chicken pieces and then set aside.

4. Discard all but 2 tablespoons of oil, reduce the heat to medium, and add the onions and garlic to the skillet. Cook, stirring, for 1 minute (be careful not to burn the garlic). Add the curry powder and fry for 1 minute, scraping the bottom.

5. Add the tomatoes, whole Scotch bonnet pepper and slices, salt, and black pepper. Stir thoroughly while scraping the bottom of the pan. Add the water and mix until well blended. Return the chicken to the pan. Bring to a boil and reduce the heat to a simmer. Cover and cook for 45 minutes, or until the chicken is tender.

Read more at Marthastewart.com: Curry Chicken - Martha Stewart Recipes

I think I am going to pick up Lucinda Scala Quinn’s, Lucinda's Authentic Jamaican Kitchen, to try some of her other recipes!

Stay warm!!!

xoxo,

Ronita