Curry Chicken Thigh Recipe Jamaican. Stir in the jamaican curry powder, allspice, thyme, and adobo seasoning. Working in batches, brown the chicken on all sides.
Pour water into the skillet. 1 teaspoon coarse kosher salt vegetable oil, as needed 1. Add the seasoned chicken to the pot remembering to stir and blend the curry and chicken together then cover the pot with its lid.
1 Teaspoon Coarse Kosher Salt Vegetable Oil, As Needed 1.
Add onion and a pinch of salt and cook until soft, about 5 minutes. Cover and cook for 40 minutes. You then add your chicken to the saucepan, cover, and let cook for about 15 minutes (stirring occasionally).
Pour Water Into The Skillet.
Add in 2 cups of water then add 1 sliced tomato, 3 sprigs of fresh thyme. Stir in chicken and cook until chicken is lightly browned, about 5 minutes. Let it cook for about 3 minutes.
Reduce Heat To Low, Cover, And Simmer Until Chicken Is No Longer Pink At The Center, About 30 Minutes.
Remove chicken and set aside. Cook for 5 minutes to soften. Add sliced onions, season with salt and pepper.
Allow All Of This To Marinate For At Least 30 Minutes.
Add curry powder and onions, followed by minced garlic, thyme, and paprika. Working in batches, brown the chicken on all sides. Stir in the jamaican curry powder, allspice, thyme, and adobo seasoning.
Reduce The Heat To Maintain A Steady Simmer.
In a separate bowl, mix up the rub. Use the scotch bonnet pepper if you enjoy spicy food, it’s pretty hot. Add remaining ingredients including water or coconut milk excluding the bell peppers.