Jamaican Curry Goat (or Chicken or Beef)
Product Description
Ingredients:
2 lb goat (or chicken or beef)
2 large onions
1 tbsp Vegetable oil (coconut oil preferred)
4 Cloves garlic, chopped
2 Scallions, chopped
2 tbsp Allspice
2 tsp ginger
1 cup chicken broth
1 bunch herbs - thyme
2 tbsp curry powder or curry paste seasoning
2 tbsp tomato ketchup
2 potatoes cubed
salt and pepper to taste
Directions:
1. Heat the coconut oil and add the garlic, scallions, pepper, curry, allspice, and ginger.
2. Cook for a 5 minutes at least before adding the chicken broth. Stir this seasoning mix. After a couple more minutes add meat and and remaining ingredients, except potatoes.
3. Simmer in water for 1 ½ hr until meat is tender. If water boils out, had small, and I mean it, small hot (not cold) amounts water to pot at a time. Continue to season to taste. You should keep adding seasoning until you feel your pot is right. If your goat takes even longer to tenderize, it's okay, just keep cooking.
4. Add potatoes towards the end. Your meat should already be tender or close to tender.
5. Serve with white rice and a light green salad.
This will only come out nicely if you stay with your pot, constantly doctoring your curry to the right flavor. Curry takes patience.
Number Of Servings:6
Preparation Time:90 minutes
2 large onions
1 tbsp Vegetable oil (coconut oil preferred)
4 Cloves garlic, chopped
2 Scallions, chopped
2 tbsp Allspice
2 tsp ginger
1 cup chicken broth
1 bunch herbs - thyme
2 tbsp curry powder or curry paste seasoning
2 tbsp tomato ketchup
2 potatoes cubed
salt and pepper to taste
Directions:
1. Heat the coconut oil and add the garlic, scallions, pepper, curry, allspice, and ginger.
2. Cook for a 5 minutes at least before adding the chicken broth. Stir this seasoning mix. After a couple more minutes add meat and and remaining ingredients, except potatoes.
3. Simmer in water for 1 ½ hr until meat is tender. If water boils out, had small, and I mean it, small hot (not cold) amounts water to pot at a time. Continue to season to taste. You should keep adding seasoning until you feel your pot is right. If your goat takes even longer to tenderize, it's okay, just keep cooking.
4. Add potatoes towards the end. Your meat should already be tender or close to tender.
5. Serve with white rice and a light green salad.
This will only come out nicely if you stay with your pot, constantly doctoring your curry to the right flavor. Curry takes patience.
Number Of Servings:6
Preparation Time:90 minutes
A fantastic curry used around the world and popular in Jamaica, Chief Curry is great when you simmer in oil, preferably coconut, just like you would garlic before adding to your already curry spiced dish to your pot. Mmm, curry! Go for the Chief! $5.00 | This is a popular curry in my house. It is definitely a traditional tasting Jamaican curry and you can trust most Jamaicans agree, a great curry representing Jamaican cuisine. $4.00 |
Betapac Curry powder is a blend of red chilli's, corinder, turmeric, cumin, mustard seed, fennel, ginger, garlic. Curry is popular ingredient in Jamaican recipes such as curried chicken, curry goat and meat, roti which are island specialities. $5.00 | Just add meat! One tip to getting curry right is cooking the curry seasoning in coconut oil first (like you would when glazing onions or garlic). The curry gets a better flavor that way. $5.00 |
A West Indian Traditional Curry $8.00 | $3.00 |
$5.00 |
