Jamaican Curry Chicken with Butter Beans

Jamaican Curry Chicken with Butter Beans

My family loves curry chicken as we say in Jamaica, but I have come to noticed others say chicken curry. Anyway, I love it because there are so many ways to make it. Plain curry chicken, curry chicken with carrots, or with carrots and potatoes like my husband prefers. My 13-year-old Jade prefers it with the butter beans. So I made that for her just recently.

1 ( 5lb roaster cut up in small pieces ) You might want to ask the butcher at the grocery store to do this. ( The Jamaican woman in me, I did it myself, lol, which I do most times. See I love to use the whole chicken because I love the mix of white and dark meat.
1/8 cup white vinegar for washing or you can use lemon juice
pinch of salt
1 tsp black pepper
2 tsp garlic powder
1 tsp ground turmeric
1 tsp seasoning salt
1 tsp adobo all purpose seasoning
1/2 Tsp ground all spice
2 tsp curry powder
2 tbsp liquid scotch bonnet pepper ( or 1 scotch bonnet pepper diced with or without seed depending on you and your family. )
( You can also use cayenne or red pepper flakes
4 cloves of garlic minced ( divided 2 and 2)
1 large onion diced
1/2 of green and red bell pepper diced or sliced
3 sprigs of fresh thyme
remove the leaves from 1 sprig of rosemary and minced
1 can of butter beans ( drained and washed)
2 tbsp oil,
2 tbsp butter
1 cup low sodium chicken broth or water is fine.

Let chicken sit in water and vinegar or lemon juice for at least 3-5 minutes.
In the meantime in a bowl combine all the dry ingredients and mix really well.
Drain chicken and pat dry with paper towel or clean kitchen cloth, season with dry seasoning mixture, minced rosemary, thyme sprigs, chopped onions and 2 of the minced garlic cloves. Using gloves, rub all the seasonings into each chicken pieces really well, ( Note no using a spoon or any other utensils, you need your hands to make sure you get all the chicken pieces really well. Cover and refrigerate at least for an hour. When ready to cook, heat oil, melt butter, add remaining 2 cloves of minced garlic to pan, saute about 3 minutes or until you can really smell that garlic permeating your kitchen. Add the seasoned chicken and using a large spoon stir and combine really well, cover and cook for 20 minutes stirring every 5 minutes or so. After 20 minutes, add bell peppers, butter beans, chicken broth or water. Stir and combine really well. Cover and cook another 25 minutes, again stirring every minutes or so.

Serve with white rice and vegetables of choice, hopefully, you can also find nice ripe plantains to fry as it goes so well with this dish.

Hello, I am a wife and mother who just love cooking for my family and friends. Cooking is a great passion of mine. I am Jamaican and love to cook Jamaican dishes, but my children do not always agree with what they like, so I have had to change recipes around for there liking .