Friday, 12 August 2016

Coconut jerk chicken curry recipe

Hi friends! It's dobby, and i'm super excited to be working with Maggi seasoning in this tutorial. As you all know, Maggi is celebrating their 50th Anniversary and as part of the celebration, 50 people were sent Maggi gift boxes filled with different ingredients for the preparation of different dishes to make the celebration more fun. I received a gift box also which was unboxed HERE and in my box, i got some ingredients to prepare "Coconut jerk chicken curry". Is there anything better than a hot tasty curry? Some extra ingredients were added voila! The dish was made. 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. To keep updated with more recipes, don't forget to subscribe on any of the platforms above (at the top of the blog banner). 

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.

Click here to watch the video

12 comments:

  1. Replies
    1. Lol! It really isn't. Just has a lot of ingredients.

      Delete
  2. Anonymous8:41 am

    I noticed that you didn't cook the chicken. Why?

    ReplyDelete
    Replies
    1. Hi Anon, the chicken was cooked. View steps 4 and 5 once again.

      Delete
  3. Anonymous9:33 pm

    Where do I get the jerk seasoning

    ReplyDelete
    Replies
    1. You can get it in the market or make it at home.

      Delete
  4. Hi Dobby, this coconut jerk chicken recipe really looks delicious. You described it in such a great detail and with easy to follow instructions that it will be easy even for me to cook it at home. I'm giving this recipe a try. Thanks for sharing!
    Jenny.

    ReplyDelete
    Replies
    1. i'm sure you'll love it J.Brooks. Thanks for the compliments.

      Delete

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