Jerk Chicken Curry With Red Kidney Beans
By: HGourmet_Foodie
Published: Tuesday, November 23, 2010 - 1:44pm

Ingredients




Chicken Marinade
3 1/2 pounds chicken (3 lb of chicken leg qtr or drumsticks)
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)
ground cinnamon
nutmeg
ginger
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

Preparation

1 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. 2 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. 3 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. 4 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. 5 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.