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Jerk Chicken Style Curry
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Jerk Chicken Style Curry

1 hPara 4Nutri-Score C€€
de @whatinthechef6 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • whole chicken (cut into pieces, neck included)Carne1 pieza
  • brown sugarDespensa15 g
  • Jamaican curry powder (2 tablespoons)Especias30 g
  • all purpose seasoningEspecias10 g
  • smoked paprikaEspecias5 g
  • saltEspecias6 g
  • olive oilDespensa30 ml
  • cinnamon (ground)Especias3 g
  • whole clovesEspecias4 piezas
  • nutmeg (freshly grated)Especias2 g
  • spring onion (sliced)Frutas y verduras3 piezas
  • garlic (crushed)Frutas y verduras4 piezas
  • ginger (grated)Frutas y verduras20 g
  • carrot (diced)Frutas y verduras2 piezas
  • pepper (diced)Frutas y verduras1 pieza
  • Scotch bonnet (whole or chopped)Frutas y verduras1 pieza
  • coconut milk (one tin)Despensa400 ml
  • chicken stockDespensa300 ml
  • fresh thymeFrutas y verduras5 g
  • potato (peeled and cut into chunks)Frutas y verduras3 piezas
  • black pepper (freshly ground)Especias2 g

por ración

Nutrición

641kcal

Carbohidratos
24 g
Proteínas
44 g
Grasas
41 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Bol
  • Rallador

paso a paso

Preparación

  1. Mix the spice base

    • In a bowl, combine the brown sugar, Jamaican curry powder, all purpose seasoning and smoked paprika.
    • Add the salt and a splash of olive oil and mix into a paste.
    Paso 1

  2. Coat the chicken

    • Rub the spice paste all over the chicken pieces, including the neck.
    • Add a little more olive oil to the pan.
    Paso 2

  3. Build the aromatics

    • Add a couple of tablespoons of Jamaican curry powder to the pan with the cinnamon, whole cloves and grated nutmeg.
    • Stir in the spring onion, garlic, ginger, carrot, pepper and Scotch bonnet.
    • Season with salt and cook until everything softens.
    Paso 3

  4. Sear the chicken

    • Add the chicken to the pan over high heat and sear the pieces.
    • Cover with a lid and simmer.
    Paso 4

  5. Add coconut milk and stock

    • Pour in the coconut milk and the chicken stock.
    • Add the fresh thyme and stir well.
    Paso 5

  6. Add the potatoes and simmer

    • Add the potatoes and turn up the heat so everything is submerged.
    • Cover and simmer on low-medium heat until the chicken is cooked and the sauce thickens.
    Paso 6

  7. Finish

    • Season generously with black pepper.
    • Stir and serve while the sauce is thick and silky.
    Paso 7
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