jamaican curried chicken.

Above: homemade bread and small-batch hot sauces from Alexander Krone at Butcher's Tears.

Not much to say at the moment other than that the below curry is sounding better than anything else right now. Stolen from Saveur, adaptation forthcoming.



















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jamaican chicken coconut curry. 

1 kg chicken of some sort
1/4 cup fresh lime juice
2 tbsp good fresh curry powder
1/4 cup coconut oil
salt and pepper

1 tsp ground allspice
3 cloves garlic, finely chopped
3 scallions, finely chopped
3 sprigs thyme
2 carrots, thinly sliced
1 sweet potato, coarsely diced
1 2-inch piece ginger, minced
1 cup coconut milk
1 Scotch bonnet or habanero chile, slit in half lengthwise

2 tbsp soy sauce
1 or 2 tbsp creme fraiche

Combine chicken, lime juice, and 1 tbsp curry powder in a large bowl, and toss to combine; refrigerate for at least 4 hours or up to overnight.

Melt oil or butter in a good stew pot or wok. Add remaining curry powder, the allspice, garlic, scallions, thyme, carrots, sweet potato, and ginger, and cook, stirring occasionally, until lightly caramelized, about 6 minutes. Add chicken and any remaining marinade to pot along with coconut milk and chile, and stir to combine. Cook, stirring occasionally, until chicken is cooked through and sauce is thickened, about 40 minutes; add soy sauce and creme fraiche to taste. Serve over rice.

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