Jamaican Curry Chicken Feet Recipe

Method7 steps

1. 1

   Step 1: Remove the thin outer skin and all nails from the measured chicken feet (1½ pounds). Wash with the as-needed wash water, vinegar and lime or lemon juice, then drain well. Keep the 6-cup cooking-water stock separate.

   Uses 1½ pounds chicken feet, outer skin and all nails removed · Water as needed for the chicken-foot wash, drained away; separate from cooking stock · Vinegar as needed for the chicken-foot wash, drained away · Lime or lemon juice as needed for the chicken-foot wash, drained away

2. 2

   Step 2: Season the cleaned drained feet with all chopped onion (1), crushed garlic (4), grated ginger (1 teaspoon), scallion (2 stalks), fresh thyme (1 sprig), chopped half Scotch bonnet, allspice berries (6) and measured chicken-seasoning blend (1 teaspoon). Add only ¼ teaspoon from the 1½-teaspoon salt stock and ½ teaspoon from the 1½-tablespoon curry-powder stock; mix thoroughly.

   Uses Complete cleaned and drained chicken-foot batch · 1 large onion, chopped · 4 garlic cloves, crushed · 1 teaspoon fresh ginger, finely grated · 2 stalks scallion, chopped · 1 sprig fresh thyme · ½ Scotch bonnet pepper, chopped · 6 whole allspice berries (pimento)

3. 3

   Step 3: Cover the complete seasoned chicken feet and refrigerate to marinate 30 minutes.

   Marinate chicken feet · 30 minUses Complete seasoned chicken feet and marinade

4. 4

   Step 4: For this ordinary-pot route, heat all coconut oil (4 tablespoons) with the remaining 4 teaspoons curry powder and the bay leaf over medium heat until the curry is fragrant, without scorching the powder or smoking the oil. Add the marinated chicken feet and all their seasoning; stir to coat.

   Uses 4 tablespoons coconut oil · 4 teaspoons Jamaican curry powder — remainder for curry oil · Bay leaf for the curry oil, quantity as needed · Complete marinated chicken feet and seasonings

5. 5

   Step 5: Cook the curry-coated chicken feet in the pot about 3 minutes, stirring, until the muscles start to contract.

   Cook feet briefly in curry oil · 3 minUses Complete marinated chicken feet in curry-and-bay oil

6. 6

   Step 6: Add only enough water from the measured 6-cup cooking stock to cover the curry-coated feet. Stir in the measured 1 tablespoon ready chicken stock and remaining 1¼ teaspoons Himalayan salt. Bring to a simmer, cover with an ordinary lid and simmer for the first 25–30 minutes of the total 50–60-minute cooking interval. Keep any unused measured water aside for topping up only if the pot needs it.

   First half of chicken-foot simmer · 30 minUses Complete briefly cooked curry-coated chicken feet · Water from the 6-cup cooking stock, enough to cover feet; initial amount unspecified · 1 tablespoon ready chicken stock · 1¼ teaspoons Himalayan salt — remainder for cooking

7. 7

   Step 7: At that halfway point, add all prepared carrot (1) and potato (1) to the same simmering pot. Cover and continue the remaining 25–30 minutes, completing about 50–60 minutes TOTAL since step 6 began. If needed, add only unused water from the same measured stock. Finish when the feet are fully cooked and tender, carrot/potato are soft and the liquid is reduced to a thick gelatinous gravy; continue until those endpoints if needed. Remove bay leaf, thyme stem and whole allspice berries and serve 3 portions.

   Finish chicken-foot simmer with vegetables · 30 minUses Complete half-simmered chicken-foot curry pot · 1 medium carrot, washed, peeled and sliced · 1 small potato, washed, peeled and diced · Any unused water from the same 6-cup stock if topping up is needed; amount unspecified