I recently bought some Jamaican curry powder, anyone have a great curry chicken recipe?

I am not sure how to prepare a meal with the spice(which is yellow) any suggestion would be great!I recently bought some Jamaican curry powder, anyone have a great curry chicken recipe?
Chicken Curry with Chickpeas





3 cups quick-cooking rice


2 roasted chicken breast halves, about 1 pound


1 (15-ounce) can chick peas, drained


1 cup reserved roasted vegetables from Roasted Vegetable Stew


1 cup yogurt


1 teaspoon curry powder


1 teaspoon ground cumin


1/4 cup chopped fresh cilantro leaves


Salt and ground black pepper





Prepare quick-cooking rice according to package instructions. Reserve 1 cup of cooked rice for later in the week.


Cut chicken breasts into 1/2 to 1-inch pieces. Transfer chicken to a medium saucepan. Add chick peas, reserved roasted vegetables, yogurt, curry powder, and cumin and mix well to combine. Set pan over medium-low heat and cook 3 to 5 minutes to heat through. Remove from heat and stir in cilantro. Season, to taste, with salt and black pepper. Serve alongside rice.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Spicy Chicken Coconut Curry Recipe





3 tablespoons Ghee, recipe follows


2 medium onions, chopped


1-inch piece ginger, peeled and finely chopped


4 garlic cloves, finely chopped


2 tablespoons tomato paste


2 tablespoons Curry Powder, recipe follows


1 cinnamon stick


1 to 3 dried red chiles


Kosher salt and freshly ground black pepper


2 (15-ounce) cans unsweetened coconut milk


2 cups chicken stock


4 tomatoes, seeded and chopped


6 boneless, skinless chicken breasts, cut into 1-inch strips


1/4 cup cilantro leaves, plus more for garnish


1 lemon, juiced


Mint leaves, for garnish





Heat the ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, curry powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.





Ghee:


1 pound unsalted butter





Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.


Yield: 1 1/2 cups








Curry Powder (Garam Masala):


2 tablespoons coriander seeds


1 tablespoon cumin seeds


1 tablespoon cardamom seeds


1 tablespoon whole black peppercorns


1 teaspoon fennel seeds


1 teaspoon mustard seeds


1/2 teaspoon whole cloves


2 dried red chiles, broken in pieces, seeds discarded


2 tablespoons turmeric





Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Spicy Chicken Curry Recipe





1 medium onion, chopped


6 cloves garlic, chopped


1 jalapeno, chopped


1 tablespoon garam masala


1/2 teaspoon ground cumin


2 to 4 cloves


2 tablespoons vegetable oil


2 tablespoons curry powder


1/14 cup water


1 chicken, cut into 8 pieces


4 medium potatoes, peeled and diced


Kosher salt


Steamed white rice, for serving





In a food processor combine the onion, garlic, jalapeno, garam masala, cumin, and cloves. Process to make a chunky paste.


Heat the oil in a large Dutch oven over medium heat. Add the onion mixture, curry powder, and 1/4 cup water. Let fry 4 to 5 minutes.





Add chicken pieces, potatoes, and salt to taste. Add water to cover, up to 3 cups, and bring to a boil. Simmer until the chicken and potatoes are cooked through, about 30 minutes. Serve over rice.I recently bought some Jamaican curry powder, anyone have a great curry chicken recipe?
Here are over 1,600 recipes for you:





http://www.cooks.com/rec/search?q=curry+鈥?/a>
JAMAICAN CURRY CHICKEN





1/2 chicken (cleaned, with skin removed)


4 stems fresh thyme


1 onion


5 tbsp. curry


2 cloves garlic


3 tbsp. all purpose seasoning


3 tbsp. black pepper


1 tbsp. chicken seasoning


3 white potatoes (peeled, cut in cubes)


1 lemon


1 tbsp. vegetable oil


2 tbsp. butter


2 c. water


1/2 Scotch bonnet pepper





Wash chicken with lemon and cut into bite size pieces


Season with all dry ingredients





Chop all herbs and add to chicken (use hands to rub in seasonings, and let sit in refrigerator for 1/2 hr.





Place chicken, water and oil in a pot, stir, and cook on high till it comes to a boil,stir, lower heat until chicken is almost cooked.


Add potatoes and butter.


Cook until water is reduced and potatoes are tender.


Serve over steamed white rice





SERVES 4





OR





CURRY CHICKEN (JAMAICAN)





1 whole chicken or chicken parts


2 tsp. curry


2 stalks escallion


1 onion


Garlic powder, optional


2 tsp. salt or McCormick seasoned salt





Wash and drain chicken. Cut into biting parts. Place in skillet. Add remaining ingredients. Cover and stir periodically. Allow to cook for approximately 45 minutes. Serve hot with rice. Enjoy.





OR





JAMAICAN CURRY CHICKEN





2 1/2 lbs. cut up chicken parts


1 med. onion


4 sm. potatoes, cut in pieces


1 1/2 to 2 c. water


2 scallions


1 1/2 cloves garlic


2 tbsp. curry powder


1 tsp. thyme


1 hot pepper (optional)





Combine chicken and other ingredients. Bring to a boil and simmer for about 2 hours.





JM
Chicken breast


2 large potatoes


1 large onion


1/4 cup soy sauce oil


1 clove garlic


mixed veggies (optional)





Directions





Bone chicken and dice into small pieces. Chop chicken bones into small pieces with a sharp knife or use boneless chicken pieces. Peel and dice the potatoes into medium size cubes. Coarsely slice the onion. Dice garlic.





In a large pot heat the oil and the curry powder.


Add the onions and garlic; saut茅 until tender. Fry for a few minutes. Add the chicken and chicken bones and fry for a few minutes. Add all the potatoes and cover with water. Bring pot to boil and then simmer gently for approximately 15 minutes.





Add the vegetables (if desired) and cook a further 10 minutes until the chicken and potatoes are cooked.





***Lastly add the garam masala, mix and leave for a few minutes before serving. Optional - This is an Indian spice that gives curry a very spicy flavor. You can get this from an Ethnic food store.





Serve with rice.





To make the curry creamer add 2 tablespoons of un-sweetened plain yoghurt when adding the spices.