WHEN we called Michelle Morgan of the Bronx about her curry chicken recipe, she had to laugh. "I'm doing it right now!
" she cried in her lilting Jamaican accent, the sound of chicken sizzling in the background. "I started cooking it at the age of 15," recalled the 21-year-old, who moved from Jamaica's Yorktown district to New York City a little over a year ago. "My mother teach me how to do the baked chicken, the mac-and-cheese and the curry goat. This is my favorite, and the curry goat. It has a lot of spice in it.
" That it does and a lot of flavor, too, especially when you cook the meat on the bone, the Jamaican way. That's where Morgan perfected the dish for her grandma, making it with turkey when chicken was too expensive. Sometimes she adds her signature touch "spinners," little dumplings of breaded chicken strips. Between taking night classes at Bronx Community College and caring for her 7-month-old son, Morgan and her father take turns cooking to give her mom a break. In fact, everyone in the family chips in, including a brother who was once a pizza chef. So it's not surprising to find Morgan at the stove, while the chicken sizzles. Jamaican Curry Chicken Serves 6 2pounds whole chicken or chicken breasts 4tablespoons Jamaican yellow curry 2tablespoons poultry seasoning 2tablespoons all-season salt (optional) Pinch of fresh thyme 1/2Scotch bonnet pepper, seeded and diced 1large onion, thinly sliced 2-3cloves garlic, diced 1/4cup oil Black pepper to taste Skin and dice chicken on bone (or breasts) into 2-inch pieces. Combine powdered seasonings and rub onto chicken. Add thyme, pepper, onion and garlic. In a deep frying pan or pot, heat oil and saute chicken mixture. Cover pot and simmer 5 minutes, stirring to prevent sticking. Add water to cover and simmer 15 minutes. Season with pepper and serve over white rice with "spinners.
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