So, a while back I mentioned some Jamaican food I made. I was thinking about making it again and thought I should actually get around to sharing it with the rest of you... assuming anyone reads this infrequently updated sorry excuse for a blog. The New York Times had a recipe a while back for Jamaican Beef Patties, so I adapted this to what I had on hand (chicken) and my inability to bake anything due to a dirty oven (thus the curry tortillas).
4 handfuls of flour
1/2 tsp salt (approximate)
1 to 2 tbsp curry powder
1/4 inch thick slice off of a pound piece of lard (or you can use butter)
water
Mix the flour, salt and curry powder in a bowl.
Add lard (or butter) and rub in with fingers until incorporated.
Add water 1 tbsp at a time, stirring with a fork until the dough forms a ball and sides are clean.
Take a piece about the size of a pingpong ball and roll into a ball.
Roll out very thin on a floured board.
Heat cast iron pan to medium-high, then turn down to medium.
Cook tortillas about 30 seconds on each side.
Keep warm between two sheets of aluminum foil.
2 tbsp oil
1 small onion, chopped fine
3 cloves garlic, chopped fine
1 hot pepper, seeded and minced
1/2 tsp paprika
1/4 tsp ground allspice
2 tsp thyme
1 whole split chicken breast, boneless, skinless - chopped fine
1 tsp salt
1 tsp pepper
1 tsp sugar
water
Heat oil in a pan and add onion, garlic and hot pepper and cook until tender, but not browned.
Add paprika, allspice and thyme and cook until fragrant.
Add chicken breast, mixing well.
Add salt, pepper, sugar and enough water to cover.
Cook until almost all of the water is gone and sauce is made.
Spoon chicken mixture into curry tortillas to serve.
No comments:
Post a Comment