Jamaican Chicken Curry

Jamaican curry contains more turmeric and is slightly sweeter than an Indian curry.. The recipe below uses Indian curry powder and, in addition, 1 teaspoon turmeric and ½ teaspoon sugar to each tablespoonful of Indian curry…Serves 4

• 2 pounds chicken thighs with skin (or without, whatever your preference. Both versions come out tasty, although some people wish to avoid fat intake whenever possible..)
• ¼ cup white vinegar, enough to brush the meat pieces
• 2 teaspoons freshly ground black pepper
• Salt to taste
• 1 teaspoon ground allspice
• 3 teaspoons Indian curry powder
• 3 teaspoon turmeric
• 1½ teaspoon sugar
• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 2 teaspoons chopped garlic
• 1 cup chicken stock
• 2 teaspoons grated orange peel
• 1 dried chili pepper left whole – did not have any, used a dab of dried chilli flakes
• 1 cup frozen peas, defrosted

1. You need a brush – or you can do it by hand – the object is to brush chicken thighs with vinegar. Leave it in some bowl on the side.
2. Now you will combine pepper, salt, allspice, curry powder, turmeric and sugar.
3. Reserve 2 teaspoons of spice mixture, and toss the rest with chicken.
4. Mix it well, make sure the meat surfaces are covered with the marinating substance.
5. Set it aside for 1 hour.

An hour later..

1. Heat oil in skillet over medium-high heat.
2. Add chicken skin-side down, and fry for 2 minutes, or until skin is golden.
3. Turn each piece over and cook 2 minutes more, or until nicely browned.
4. Remove to a plate.
5. Turn heat to medium-low.
6. Add onion, garlic, remaining spice mixture and any remaining marinade to pan.
7. Sauté for 2 minutes or until onions are softened.
8. Stir in chicken stock, scraping the bottom of the pan with a wooden spoon.
9. Add orange peel, chili and chicken.
10. Cover and cook 13 to 15 minutes or until just cooked through.
11. Add peas and cook 2 minutes more.
12. Remove chili pepper (if you have any ).

Serve over rice and beans