Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, almost jerk chicken without the coconut. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Jerk chicken can be as spicy or as mild as you'd like it to be." Serve this with Mango Chutney as a condiment, and with a side of rice and peas or coconut rice. Nothing beats curry on your dinner table. If you are not a fan of coconut milk, try this chicken curry recipe that is coconut-free.
Almost Jerk Chicken without the coconut is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Almost Jerk Chicken without the coconut is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have almost jerk chicken without the coconut using 15 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Almost Jerk Chicken without the coconut:
- Prepare 450 g diced chicken (I prefer leg meat)
- Take 45 g (half a small jar) of Sainsbury’s spicy jerk paste or similar
- Make ready 2 generous teaspoons full of red pesto
- Make ready 1 dessert spoonful of Curry paste (I used Patak's Balti Paste)
- Make ready About 30g of double concentrated tomato puree
- Make ready 3 cloves garlic
- Take 2 medium or 1 big onion
- Take 1 sweet pepper
- Get 4-5 mushrooms
- Take Stick celery
- Take 50 g sundried tomatoes (not essential but they add a depth of flavour)
- Take Can tomatoes
- Get Water
- Get Olive Oil
- Prepare to taste Hot chilli sauce
I normally make the Chicken Green Curry that goes really well with Sanna or the Chicken Curry (with roasted condiments) which is also nice. I have been trying out all you chicken recipes without coconut and they are easy to follow. Jerk is a smoking process like. I mostly make chicken curries with coconut in it, somedays i need a curry which has no coconut and calls for simple onions and tomato masala.
Instructions to make Almost Jerk Chicken without the coconut:
- Put the diced chicken in a bowl and mix in the drop in the jerk paste, curry paste, red pesto and tomato puree. Crush and chop the garlic and chuck that in too.
- Mix it all up and cover with cling film and leave to marinade for a bit. I left mine for an hour but overnight would be fine too. Put it in the fridge if you are leaving overnight though.
- Chop all the onions, pepper, mushrooms and celery and put in a heavy pot with a splash of water and a drop of nice olive oil. I have a sure fire way of avoiding tears when chopping onions. Swimming goggles! I might look stupid but my eyes don’t hurt. Ha!
- Sweat all that down on a high heat while stirring constantly to make sure it doesn’t catch. You might want to add a splash of water from time to time if the liquid looks like it’s all gone. (I tried a splash of beer. Only a splash mind!) Cook until the onions have gone translucent and the peppers have softened a bit.
- Put this in a bowl to one side and put the pot back on the heat. When its nice and hot drop in the chicken. It should sizzle. If you are using leg meat there will be enough fat in the meat to stop it sticking but if you are using breast you might want a drop of olive oil too. Keep the heat high and keep stirring. Do not leave this at all during this stage. You have to keep it moving and sear the meat. You might get an odd black bit at this stage but don’t worry just keep it moving.
- When the chicken has been seared then drop all onion/pepper mix back in and pour in the can of tomatoes. Give it a right good old mix and bring to the boil. You might want to add a bit of liquid here if it looks a bit thick. I used another glug of beer.
- After cooking for 10 minutes or so, taste the sauce to see if it’s spicy enough. If you like it hot add a bit of hot chilli to liven it up but be careful. You can’t take it out once you have put it in so just add a bit at a time until its right for you.
- Cook for another 20 minutes and serve with rice and peas (well beans really) and a half a tortilla. I also added a couple of pickled chillies as I like SPICY! Don’t cook it for too long as the chicken will fall apart and be horrid. The garnish is chopped celery leaves and spring onion.
- Eat
But this recipe is a exception, it gives you the thick consistency without making it watery. The flavours of this is much better too. The only thing is it need. The chicken is cooked on a grill pan rather than an outdoor grill–make sure the pan is well-heated before adding the chicken to achieve the crisp char you would get from an outdoor grill. A simple side of coconut rice and peas completes this satisfying and nutritious meal.
So that’s going to wrap it up with this special food almost jerk chicken without the coconut recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
