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Jamaican Ginger Spiced Chicken
Ginger grows prolifically in most Caribbean islands, but connoisseurs claim Jamaican ginger to be the best in the world.
3 tablespoons butter
6 boneless, skinless chicken breast halves
2 cloves garlic, finely chopped
1/2 teaspoon turmeric
1 to 2 tablespoons garam masala or Madras curry, depending on taste
1 tablespoon finely chopped fresh ginger root
1/2 teaspoon allspice
1/2 tablespoon flour
2 cups chicken stock
1 bay leaf
1/2 teaspoon salt
1/2 teaspoons black peppercorns
1/2 teaspoon finely chopped fresh hot red chili peppers, seeds removed
3 tablespoons yogurt
Melt 2 tablespoons of the butter in a hot skillet and brown the chicken breasts until golden on both sides, about 5 minutes. Add the garlic, turmeric, garam masala or curry, ginger and allspice and mix together. Remove chicken and spices from the pan, scraping it clean with a spatula, and set aside.
Melt the remaining 1 tablespoon butter in the pan. Add the flour and blend with a whisk to form a paste or roux. Add the chicken stock slowly, whisking it in until the mixture thickens. Add the bay leaf,
salt and peppercorns. Return the chicken and spices to the pan and sprinkle the chili peppers over the top. Cover and simmer until the chicken is cooked through, about 20 minutes. Just before removing from the heat, add the yogurt and blend in with the sauce. If the liquid is low, you can add a little water. Serve on a bed of white rice.
Serves 6.
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Jamaican Ginger Spiced Chicken
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Category: Recipes
Prep Time: Cook Time: Total Time:
Jamaican Ginger Spiced Chicken
Ginger grows prolifically in most Caribbean islands, but connoisseurs claim Jamaican ginger to be the best in the world.
3 tablespoons butter
6 boneless, skinless chicken breast halves
2 cloves garlic, finely chopped
1/2 teaspoon turmeric
1 to 2 tablespoons garam masala or Madras curry, depending on taste
1 tablespoon finely chopped fresh ginger root
1/2 teaspoon allspice
1/2 tablespoon flour
2 cups chicken stock
1 bay leaf
1/2 teaspoon salt
1/2 teaspoons black peppercorns
1/2 teaspoon finely chopped fresh hot red chili peppers, seeds removed
3 tablespoons yogurt
Melt 2 tablespoons of the butter in a hot skillet and brown the chicken breasts until golden on both sides, about 5 minutes. Add the garlic, turmeric, garam masala or curry, ginger and allspice and mix together. Remove chicken and spices from the pan, scraping it clean with a spatula, and set aside.
Melt the remaining 1 tablespoon butter in the pan. Add the flour and blend with a whisk to form a paste or roux. Add the chicken stock slowly, whisking it in until the mixture thickens. Add the bay leaf,
salt and peppercorns. Return the chicken and spices to the pan and sprinkle the chili peppers over the top. Cover and simmer until the chicken is cooked through, about 20 minutes. Just before removing from the heat, add the yogurt and blend in with the sauce. If the liquid is low, you can add a little water. Serve on a bed of white rice.
Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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