Jerk Chicken Curry With Red Kidney Beans
6 slices scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable)
2 tablespoons thyme
2 tablespoons ground allspice
8 cloves garlic, finely chopped
3 Medium onions, finely chopped
2 tablespoons sugar
2 tablespoons salt
2 teaspoons ground black pepper
2 teaspoons of the following (to taste)
1/2 cup olive oil
1/2 cup soy sauce
1 Juice of lime
1 cup orange juice
1 cup white vinegar
For The Gravy
4 teaspoons olive oil
2 red onions, sliced
small bunch coriander, stalks finely chopped, leaves reserved
15 oz can of crushed Tomatoes
1 small can of red kidney beans, drained
In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds.
Place the chicken in a medium bowl, and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight.Note: You can carve the meat slightly (vertical stripes) with a sharp knife to get the marinade inside the meat.
Heat oil in a saute pan.Add the marinade chicken and Cook until just brown, 5-8 minutes. Take it out of the pan and let it cool.
Pour in the remaining oil, onions and coriander stalks to the same saute pan let it soften for 5 mins, stirring in the remaining jerk seasoning for the final min.
Return the chicken to the pan, pour over the tomatoes, then bring to a simmer. Cover, then cook for 20 mins. Remove the lid, stir in the beans, then cook for 10 mins more. Scatter with coriander and serve with rice.