May 28, 2012

Jamaican Curry Chicken Breasts

I struggled with this recipe. The marinade is more like a wet rub and there was not really enough to cover four chicken breast so I had to add some water to thin it out. However, it tasted great so enjoy!


2 teaspoons vegetable oil

1 scallion, minced

2 teaspoons curry powder

2 teaspoons minced fresh ginger

1/2 teaspoon ground allspice

1/2 teaspoon hot sauce 

Four 6-ounce boneless chicken breast halves


Salt and freshly ground pepper

2 tablespoons vegetable oil

1 medium onion, thinly sliced

1 scallion, thinly sliced

1 teaspoon curry powder

2 teaspoons minced fresh ginger

1/4 teaspoon ground allspice

1/2 teaspoon hot sauce

1 1/2 cups water

1 tablespoon unsalted butter

In a shallow dish, combine the oil with the scallion, curry powder, ginger, allspice and hot sauce (add a bit of water or more oil to thin it out so it spreads well). Add the chicken breasts and turn to coat. Cover and refrigerate overnight.

Remove the chicken from the marinade and season with salt and pepper. In a large skillet, heat the oil. Add the chicken; cook over moderately heat until white throughout, about 5-7 minutes each side. Transfer the chicken to a platter.
Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, 6 minutes. Stir in the scallion, curry, ginger, allspice and hot sauce and cook, stirring, until fragrant, 5 minutes. Add the water and bring to a boil over high heat, scraping up the browned bits on the bottom of the pan. Cook until the sauce has reduced to about a cup, 5 minutes.

Return the chicken to the skillet, skin side up, and simmer until heated through, about 2 minutes. Transfer the chicken to plates. Stir the butter into the curry sauce and season with salt and pepper. Pour the sauce over the breasts and serve with the Sliced Salad on the side.

Original recipe by Marcia Kiesel with Food & Wine Magazine. 

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