From Scraps to Feast: Delicious Jamaican Curry Chicken Back

scotch bonnet pepper

💰Cheaper: jalapeño

Jalapeño provides heat with a milder flavor.

curry powder

💰Cheaper: turmeric

Turmeric can mimic color and some flavor but is less complex.

vegetable oil

🥗Healthier: coconut oil

Coconut oil adds a distinct flavor and is often used in Caribbean cooking.

chicken backs

💰Cheaper: chicken thighs

Thighs are more tender and widely available.

Prep the chicken back by rendering the fat and seasoning with salt, black pepper, all-purpose seasoning, and pimento.

Heat rendered chicken fat in a large pot over medium heat until shimmering.

Add chopped onion, garlic, and grated ginger; sauté until fragrant, about 3-4 minutes.

Stir in Jamaican curry powder and cook for 1-2 minutes to release flavors.

Add seasoned chicken backs, coating them well with the curry mixture; cook for 5-7 minutes until browned.

Pour in water to cover the chicken; bring to a boil.

Reduce heat to low and add thyme, bay leaves, and chopped scotch bonnet pepper.

Cover and simmer for 30-40 minutes until chicken is tender.

Stir in optional diced carrots and Irish potatoes; cook for an additional 10 minutes.

Season with salt and black pepper to taste.

Garnish with chopped escallion before serving.

Cooking Techniques

Equipment Needed

Spice Level: