KFB Foodie Talk: How to make Coconut jerk chicken curry

For our newbies, the KFB foodie talk column - handled by Dobby of  Dobbysignature   -  is basically for ladies and 'guys' tha...

For our newbies, the KFB foodie talk column - handled by Dobby of Dobbysignature -  is basically for ladies and 'guys' that are interested in learning how to cook better  ;).

Today she discusses how to make  Coconut jerk chicken curry .

Is there anything better than a hot tasty curry? The major ingredient used in the preparation of this curry is the jerk seasoning which tends to give it a unique flavor when combined with other ingredients including coconut milk. 

 

Today, I'll be showing you how to make this simple but really tasty curry.

Ingredients:::

• 1/2 cup Vegetable cooking oil

• 1 tbsp. Curry powder

• 1 tbsp. Jerk seasoning*** See below

• 2 Maggi cubes• Salt to taste• 1 red onion - roughly chopped

• 1 tbsp. garlic - Minced

• 1 tsp. ginger - Minced

• 2 cups button mushrooms

• 1/2 kilo chicken breast

• 2 tbsp. butter, Optional

• 1/2 cup coconut milk powder or 1 cup coconut milk

• 3 Red chilli pepper (Shombo)

• 2 Scotch bonnet pepper (ata rodo)

• 5 Green chili pepper

• 1 bunch Spring Onion

Directions:::

Step 1: Prepare and set your Chopped red onion, Minced garlic and ginger aside.

Step 2: Remove the skin from the chicken breast and chop into smaller bits Rinse the button mushrooms and slice into two, Dissolve the coconut milk powder in 1 cup of water or use 1 cup of fresh coconut milk extract (as shown here)

Step 3: Chop the Red chili pepper (Shombo), Scotch bonnet pepper (ata rodo), Green chili pepper and Spring Onion - Set this aside.

Step 4: Pour the cooking oil into an empty pot and heat it up for about 30 seconds. Add the Chopped red onion, minced garlic, ginger and stir fry for about 1 minute.

Step 5: Add the chopped chicken, curry powder, jerk seasoning, salt, maggi cubes (crushed) and stir fry for about 5 minutes till the chicken gives off its juice. 

Step 6: At this point, add the sliced mushroom and chopped red pepper. Leave to cook for about 3 minutes. Pour in the coconut milk, stir and leave to cook on medium heat for about 10 minutes. 

Step 7: Turn down the burner and add the chopped green vegetables. Leave for 2 minutes then turn off the burner. Turn off the burner then squeeze the lime over the curry. Serve with rice, spaghetti, potato or yam

** Make your own jerk seasoning:::

Combine onion powder, dried thyme, cinnamon powder, ground all spice, garlic powder, ground nutmeg, brown sugar, ground ginger spice, powdered chilli, cayenne pepper together in a bowl. Mix well to combine and transfer into an airtight jar. Now you can use this as a seasoning.

from ICE