Name: Jamaican Curry Chicken Stew with Rum and Mango
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Jamaican
Ingredients: 12-14 boneless, skinless chicken thighs (about 3 pounds); Coarse salt and fresh ground black pepper; Olive oil for sautéing; 1 large onion, finely chopped; 2 1/2 tablespoons finely minced garlic (about 8 large cloves); 2 tablespoons peeled and finely minced ginger root (about a 2 inch piece); 1 Scotch bonnet chili, seeds removed (unless you love a lot of fire) and finely chopped (or substitute 1 Habanero Chili or a jalapeño, if you can find the other two); 2 tablespoons curry powder; 1 teaspoon ground allspice; 1 14-ounce can coconut milk; 1/4 cup white rum; 4 cups low salt chicken broth (I recommend Swanson's); 4 cups 1-inch cubes of butternut squash (from 1/2 large squash or 1 small squash); 3 carrots, peeled and sliced; 4-5 sprigs of fresh thyme; 1 teaspoon kosher salt; 2 cups diced fresh mango (1 large mango or two small - if you have left over mango you can sprinkle it on top as a garnish); Garnish and Accompaniment Ideas:; 3/4 cup peanuts, roughly chopped; Chopped mango; 1 bunch scallions (6-7), trimmed and thinly sliced; 1/2 cup toasted coconut flakes

Description

Delicious curry chicken stew with lots of veggies and a curry-coconut-rum broth. A fantastic one pot dinner.

Adapted from a recipe in Caribbean Potluck

Ingredients

Scale

12-14 boneless, skinless chicken thighs (about 3 pounds)
Coarse salt and fresh ground black pepper
Olive oil for sautéing
1 large onion, finely chopped
2 1/2 tablespoons finely minced garlic (about 8 large cloves)
2 tablespoons peeled and finely minced ginger root (about a 2 inch piece)
1 Scotch bonnet chili, seeds removed (unless you love a lot of fire) and finely chopped (or substitute 1 Habanero Chili or a jalapeño, if you can find the other two)
2 tablespoons curry powder
1 teaspoon ground allspice
1 14-ounce can coconut milk
1/4 cup white rum
4 cups low salt chicken broth (I recommend Swanson's)
4 cups 1-inch cubes of butternut squash (from 1/2 large squash or 1 small squash)
3 carrots, peeled and sliced
4-5 sprigs of fresh thyme
1 teaspoon kosher salt
2 cups diced fresh mango (1 large mango or two small - if you have left over mango you can sprinkle it on top as a garnish)
Garnish and Accompaniment Ideas:
3/4 cup peanuts, roughly chopped
Chopped mango
1 bunch scallions (6-7), trimmed and thinly sliced
1/2 cup toasted coconut flakes

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Instructions

Heat oven to 350ºF.

Sprinkle chicken generously with salt and pepper on both sides. Heat 2 tablespoons of oil over medium heat, in a large, oven-ready pot or dutch oven, with a lid. Brown chicken in batches, 3-4 minutes per side. Transfer pieces to a plate as they are browned.
Add another tablespoon of oil to the pot and sauté the onion, stirring occasionally, until it starts to brown, 5-7 minutes. Add the garlic, ginger and chili pepper. Cook, stirring, for a minute or so, until they become fragrant. Add the curry powder and allspice. Cook, stirring, for 30 seconds or so to toast the spices. Add the coconut milk and rum. Cook for a minute or so, stirring, to loosen any browned bits stuck to the bottom of the pot. Add the chicken back to the pot, along with the 4 cups broth, squash, carrots, thyme sprigs and 1 teaspoon salt. Bring to a simmer. Turn off heat. Cover pot and transfer to the preheated oven. Cook for 35 minutes.
Final Prep: Remove stew from the oven. Pull out the chicken pieces a few at a time - transferring them to a plate and shredding them by pulling them apart with two forks. Return shredded chicken to the pot. Add the cubed mango. Add salt and pepper, to taste. Serve with rice and your choice of toppings.

Prep Time: 30 mins
Cook Time: 1 hour
Category: Stew
Method: braise
Cuisine: Jamaican