American Ballet Theatre corps de ballet dancer Erica Lall spends most of her day in the studio rehearsing with choreographers like Alexei Ratmansky and Michelle Dorrance. But when she's not in the studio or on stage, this "25 to Watch" dancer is home making her family's Jamaican Curry Chicken.
What you'll need:
- Jamaican curry powder: "Jamaican style curry has a blend of spices that is different than those of other Caribbean countries. My family likes the Betapac brand. We keep it triple bagged to help keep the aroma contained."
- Jerk seasoning: "This is the secret ingredient. We love WalkersWood jerk seasoning as it is a wet preparation. When this is added to the chicken, it wakes up all the flavors in the curry and the fresh seasonings and seals it into the meat. It has Scotch Bonnet peppers and Jamaican allspice among other ingredients that really add a dimension of flavor that makes the chicken yum."
- 4-6 chicken thighs, skinless and boneless
- 1 small yellow onion chopped
- 2-3 cloves of garlic
- Dried thyme (rinse fresh thyme, dry on paper towel and store in brown paper bag)
- Coconut milk (about 1/4 can for 4 thighs)
- Lawry's seasoning salt
- 1-2 small potatoes roughly cut into cubes
The Lall family's secret ingredient to Jamaican Curry Chicken!
What to do:
1. Rinse chicken and place in glass baking dish.
2. Sprinkle seasoning salt, curry powder (about a full teaspoon for four thighs or enough to color all sides of meat a bright yellow)
3. Add one heaping teaspoon jerk seasoning, or a little more for more fire.
4. Add about two teaspoons ketchup.
5. Mix to evenly coat all surfaces
6. Mix in onion, thyme, coconut milk and potatoes.
7. Cover with foil and marinate in fridge for one hour.
8. Bake at 350-375 degrees for one hour.
9. Serve over steamed Basmati rice.