Thursday, August 12, 2010

Jamaican Curried Chicken

Caribbean style cooking is wonderful and brings with it influences from many different cultures, such as Africa or South Asia. With those influences comes the use of different spices in new ways. For instance, this authentic Jamaican Curried Chicken dish uses allspice in a proportionally large amount. There are many other dishes from the Caribbean that use the sweeter spices such as allspice, nutmeg and cloves along with the more savory, warm spices of curry powder, cayenne pepper or chili powder. This is a very simple dish. It is something that you will find being served at the family dinner table on the island of Jamaica. It produces a thick sauce made from the reduced liquids and large quantity of spices, which is not a completely smooth sauce but rather one with a bit of a grainy texture to it. This is how the sauce is meant to be. I have made some adjustments to the original family recipe to lessen this graininess as it is not something our palates are quite accustomed to but with it still retaining the amazing taste. I hope you enjoy.

Jamaican Curried Chicken


1 Tbsp. canola oil
2 large scallions, diced
2 cloves garlic, minced
2 tsp. allspice
2 tsp. curry powder
3/4 tsp. garam masala
3/4 tsp. ground ginger
1/2 tsp. nutmeg
1 cup low sodium chicken stock
3/4 cup water
l lb. boneless skinless chicken breast, cut into 1 1/2" cubes
2 cups cauliflower, cut into pieces about the same size as chicken cubes (substitute yellow squash if desired)

Heat the oil in a large saute pan on medium high heat. Add the scallions, garlic, all of the dried spices, chicken stock and water and stir to blend. Bring to a simmer and simmer for about 10 minutes, stirring occasionally. Add the cubed chicken and simmer gently for about 15 to 20 minutes, again stirring occasionally and turning chicken. Add the vegetables and continue cooking until the vegetables are tender and the sauce has reduced into a thick paste-like consistency. Stir and toss to coat the chicken and vegetables.

Nutrition Facts
4 Servings of 3 Ounces Chicken and 1/2 Cup Vegetables
Amount Per Serving
Calories 179.6
Total Fat 5.4 g
Saturated Fat 0.8 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 2.2 g
Cholesterol 74.9 mg
Sodium 216.3 mg
Potassium 247.4 mg
Total Carbohydrate 5.8 g
Dietary Fiber 2.7 g
Sugars 1.3 g
Protein 29.0 g

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