How to Cook Jamaican Curry Chicken Back?
Start by seasoning the chicken backs with salt, pepper, and Jamaican curry powder. Sauté some onions, garlic, and scotch bonnet peppers in a large pot. Add the chicken backs and cook until browned. Pour in coconut milk and chicken broth, then simmer until the meat is tender. Serve with rice and peas!
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I like to marinate the chicken backs overnight in a mix of curry powder, thyme, garlic, and ginger. Then, sauté onions in some oil, add the marinated chicken, and cook until browned. Finally, add some diced tomatoes, coconut milk, and a bit of water. Simmer until the chicken is tender and the sauce thickens. Delicious with some dumplings on the side!
Heat oil in a pot, add onions, garlic, and ginger. Toss in seasoned chicken backs (with salt, pepper, and curry powder). Add some water or chicken broth and let it simmer until tender. Enjoy with rice!
Just dump Jamaican curry powder on the chicken backs and fry them until crispy. Trust me, it's amazing with a cold beer!
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