That’s it! I’m going start rearing my own chickens. I certainly wish I could. Sad to state it’s not conducive with my present living space. However, back then as a child when I resided on my island domain, Jamaica, possibilities were and are still endless.  I did (well, my entire family reared chickens).

It’s funny how cooking a dish can bring back memories. I do think I indulge in a chicken dish almost daily. I love it grilled, baked, fried, in soup or any other way. And, one of the favorite ways I love to consume chicken is to curry same. So, it was in a heart’s beat that I chopped up my chicken thighs and drumsticks for a succulent curried dish.

The entire chicken is great for a curried dish. However, I prefer to use the dark portions as they are packed with more flavors. Thighs and drumsticks were chopped into bite-sized pieces and were marinated overnight with salt, black pepper, crushed garlic, finely chopped onions, scotch bonnet peppers, cumin, curry powder, thyme, slash of vinegar and soy sauce and a pinch of sugar.

I allowed my sturdy skillet to get piping hot and then drizzled coconut oil within. Chicken pieces were sautéed for a few minutes to lock in flavors. Then, water was added to cover chicken pieces. Half way through cooking process, chicken pieces were flipped. Additional liquid was added along with fresh thyme and more seasoning so as to gain a more flavorful sauce and to arrive at the right consistency. Pot was simmered for approximately half an hour under low to medium heat until pieces were fork tender.

Chicken was served on a fluffy bed of Jasmine rice along with a serving of kale and fried plantains (not in picture). I can never get tired of this dish. To say that I was happy is an understatement; I was over-the-moon.

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