JAMAICAN CURRY CHICKEN WITH STEAMED CABBAGE AND RICE

INGREDIENTS

FOR CHICKEN MARINADE

• 2 Tbsp Neutral Oil

• 3 Scallions, sliced

• 1” Knob Ginger, grated or minced

• 2 Cloves Garlic, grated or minced

• 1 tsp Chopped Fresh Thyme

• 1 Tbsp Yellow Curry Powder

• 1/4 tsp Allspice

FOR CURRY CHICKEN

• 1 lb Boneless, Skinless Chicken Thigh, cut into about 1” cubes (Bone-in chicken or chicken breast would also work)

• 2 Tbsp Neutral Oil

• 3 Scallions, sliced

• 1” Knob Ginger, grated or minced

• 2 Cloves Garlic, grated or minced

• 1 Small Scotch Bonnet Pepper (or other spicy pepper), minced

• 2 Tbsp Yellow Curry Powder

• 1/2 tsp Allspice

• 1 Tbsp Chopped Fresh Thyme

• 1 Small Potato, cut into 1/2” cubes

• 1 Medium Carrots, Chopped into 1/2” pieces

• 1 Cup Water

• Salt and Pepper, to taste

FOR STEAMED CABBAGE

• 1 Tbsp Butter

• 1/4 Medium Onion, sliced thinly

• 1/4 Medium Cabbage, sliced thinly

• 1/4 cup Water

• 1 tsp Apple Cider Vinegar (or any other type of light vinegar), plus more to taste

• Salt to taste

FOR RICE

• 1 Cup Jasmine Rice, rinsed until the water runs clear

• 1 1/4 Cups Water

• Salt, to taste

STEPS

FOR CURRY CHICKEN

1. Prepare the marinade by combining all ingredients in a bowl and whisking together.

2. Salt the chicken, then thoroughly coat it in the marinade. Ideally, you should allow the chicken to marinate in the refrigerator for between 8-48 hours, but if you don’t have time to marinate, you can use it immediately.

3. Heat 1 Tbsp neutral oil in a heavy-bottomed pot (I use an enameled dutch oven) over medium-high heat, then add about 1/2 Tbsp of your curry powder. Cook the powder/oil mixture, stirring frequently, until very fragrant - about 30 seconds.

4. Add the chunks of chicken and sear, turning occasionally until all sides are browned. When done, Remove the chicken to a plate. Note that it does not need to be completely cooked through yet, as we will continue cooking it later.

5. Add the other 1 Tbsp of neutral oil, then add your scallions, ginger, garlic, and scotch bonnet pepper. Saute for about a minute, until very fragrant.

6. Add the chicken back to the pot along with the potatoes, carrots, fresh thyme, allspice, the rest of your curry powder, and a generous pinch (or two) of salt. Stir until everything is thoroughly coated in the spices.

7. Add the water and bring the mixture to a simmer. Cover and cook at a simmer until the chicken is completely cooked through and the potatoes and carrots are very soft (about 25-35 minutes). If there is too much liquid remaining in the pot, cook uncovered until the mixture has reduced and thickened.

FOR STEAMED CABBAGE

1. In a small pot or pan, heat the butter over medium-high heat.

2. Add the sliced onions and cabbage to the pot. Saute for about 1-2 minutes, until the vegetables develop a bit of browning, then season with salt and pepper.

3. Add the water and cover the pot to allow the vegetables to steam. Reduce the heat to medium, and the the vegetables steam for about 6-10 minutes, until they are soft and tender.

4. Remove the lid, and stir in the vinegar. Taste and season with more salt and/or vinegar as desired. If there is too much excess liquid in the pot, continue cooking, uncovered until the water has evaporated.

FOR RICE

1. Combine rice, water, and salt in a pot.

2. Bring the pot to a boil, then cover and reduce to a light simmer.

3. Simmer for 15 minutes, then turn off the heat and allow the rice to steam for another 5 minutes before removing the lid.

4. Fluff the rice with a fork, and serve. The curry chicken is flavorful enough to complement this plain white rice nicely.