We decided to do this Jamaican dish a bit differently. Instead of cutting up the chicken into small pieces, we chose to cut it in half and cook it in the oven on a bed of vegetables. The subtle taste of curry blends well with the sweet tastes of the fresh cooked pineapple.
1 whole chicken ( size for 4 serving )
4 potatoes, chopped small
3 large onions, sliced
5 medium sized carrots, sliced
1 large tomato
5 garlic cloves, chopped
1 tblsp sliced ginger ( fresh ) or ginger powder
4 tblsp Jamaican curry powder
1 tblsp virgin oil
Black pepper to taste ( 2 tsp )
2 small hot peppers, 1 medium sized sweet pepper
2 tsp thyme
1 pineapple – 1 cup chopped pineapple is needed, the rest is for garnish.( whole -fresh or pre sliced )
1/2 bottle Red stripe beer
2 cups water ( you can change the ratio of water to beer by adding 1 full bottle of beer )
Cut the chicken in half and sprinkle curry powder on each side, rubbing it into the chicken. Let sit for 1/2 if time allows.
Slice up the vegetables and line the bottom of the roasting pan with the onions, garlic, ginger and carrots.
Add the oil to a skillet and brown both sides of the chicken to hold in the juices. Add a squeeze of lemon juice.
Lay the chicken on top of the veggies. Add 1/2 of the red stripe to the roasting pan, along with herbs. Place the chicken into a pre-heated oven at 350 degrees and cover. Cook for 1 hour.
Now add the chopped potatoes, tomato, peppers and pineapple, water and the rest of the beer. Cook for another 45 minutes to 1 hour until the chicken falls off the bone. Uncover the roastin pan part way throughout this cooking stage allowing the chicken to brown up.
Make sure to stir occasionally and baste the chicken with the liquid and cooked veggies. If you desire more curry during the basting time, add more to your desired liking.
Serve with rice and peas and fried plantains. Serves 4
Garnish with parlsey and sliced fresh pineapples. Pair with a chilled white chardonnay.