Where’s the vinegar? I’m in the poultry demo at the Natural Gourmet Institute, and I’m looking for the vinegar. The instructor is just patting the chicken dry and then nothing, no washing. What is this? Reports say that washing your chicken can cause bacteria to spread to kitchen surfaces and utensils. That will never stop Black folks from doing what feels right. In my childhood kitchen in Plantation, my mum would douse the chicken in vinegar for each and every dish. Roast chicken. Chicken in a bag. Curry chicken. My mum used store-bought curry spice for her curry chicken. I wanted to create my own spice blend and put my own stamp on this dish. It seemed to work! This is the dish that my angel investor fell in love with, and with his gift, Johnnie and I were able to open Saturday Dinette. – My Ackee Tree by Suzanne Barr and Suzanne Hancock, Penguin Canada.
Author uzanne Barr and Suzanne Hancock, authors of My Ackee Tree
Ingredients
Curry Spice Mix
1tablespoon(15 mL) coriander seeds
1tablespoon(15 mL) cumin seeds
2teaspoons(10 mL) whole allspice
2teaspoons(10 mL) yellow mustard seeds
2teaspoons(10 mL) fenugreek seeds
1½teaspoons(7 mL) black peppercorns
1whole dried clove
2½tablespoons(37 mL) turmeric
2teaspoons(10 mL) ground ginger
1teaspoon(5 mL) ground nutmeg
1teaspoon(5 mL) ground cinnamon
½teaspoon(2 mL) cayenne pepper
Curry Chicken
3pounds(1.35 kg) chicken quarters
½cup(125 mL) curry spice mix
4clovesgarlicsmashed
1large yellow oniondiced
2teaspoons(10 mL) extra-virgin olive oil
2tablespoons(30 mL) kosher salt
1tablespoon(15 mL) canola oil
3cups(750 mL) chicken stock
2bay leaves
1whole Scotch bonnet pepperany colour
4Yukon Gold potatoespeeled and diced
2cups(500 mL) canned coconut milk
Salt and pepper
2cups(500 mL) steamed white basmati rice, to serve
For Garnish (optional):
1cup(250 mL) toasted cashews
½cup(125 mL) toasted unsweetened coconut flakes
Fresh cilantro leaves and stems
Mango chutney
Instructions
Make the Curry Spice Mix:
In a medium dry skillet over high heat, toast the coriander, cumin, allspice, mustard, fenugreek, peppercorns, and clove for 2 to 4 minutes, until fragrant. Remove from the heat and let cool for 2 minutes. Transfer the spice mix to a spice grinder, mortar and pestle, or to a high-speed blender. Grind to a powder. Transfer the powder to a small bowl. Add the turmeric, ginger, nutmeg, cinnamon, and cayenne. Stir to combine. Set aside.
Make the Curry Chicken:
Trim off any excess fat from the chicken. Cut each chicken quarter into 3 equal pieces and place them in a large bowl. (Using a serrated knife can be helpful for this, particularly on the skin.) Add the curry spice mix, garlic, onion, olive oil, and salt. Use your hands to massage the mixture into the chicken pieces until they are evenly coated. Cover the bowl with plastic wrap and place the chicken in the fridge to marinate for at least 4 hours, or overnight.
Remove the chicken from the fridge. Place the canola oil in a large saucepan over medium-high heat. Add enough of the chicken (and the onions and garlic) to cover the bottom of the pot. Cook until the chicken is browned on all sides, 5 to 7 minutes. Transfer the chicken to a clean bowl. Repeat until all of the chicken has been browned.
In the same saucepan you used to brown the chicken, add the chicken stock, bay leaves, Scotch bonnet, and chicken pieces. Bring to a boil over high heat. Reduce the heat to low and let simmer, uncovered, for at least 35 minutes, or until the chicken is completely cooked and beginning to fall off the bone.
While the curry is simmering, place the potatoes in a medium stock pot. Fill the pot with water to cover the potatoes by at least 2 inches. Place the pot over high heat and bring to a boil. Reduce the heat to low and let simmer for 15 minutes, until tender. Drain.
Add the coconut milk to the saucepan with the chicken and stir to combine. Let simmer for an additional 10 minutes. Add the potatoes. Stir to combine. Add salt and pepper to taste.
Toast the Cashews:
Preheat a medium skillet over medium-high heat. Add the cashews and give the skillet a shake to ensure they’re arranged in a single layer. Toast for 3 to 5 minutes, stirring constantly, until the nuts are golden brown and fragrant. Immediately transfer the nuts to a medium bowl to cool.
Just before serving, remove the bay leaves and the Scotch bonnet from the curry chicken and discard. To serve, place ½ cup (125 mL) steamed rice in each bowl. Ladle the curry overtop. Garnish each serving with some toasted cashews, toasted coconut, fresh cilantro, and mango chutney, if desired.