Chicken Breasts with Jamaican Curry

Serves 4


4 6-ounce chicken breast halves with skin

For the marinade:

2 teaspoons vegetable oil

2 scallions, sliced

2 teaspoons curry powder

2 teaspoons fresh ginger

1/2 teaspoon ground allspice

1 teaspoon hot sauce

For the curry:

2 tablespoons vegetable oil

1 onion, thinly sliced

1 teaspoon curry powder

2 teaspoons ginger, minced

1 tablespoon Scotch bonnet hot sauce

1 1/2 cups water

1 tablespoon butter

Method of Preparation:

1.In a shallow dish, combine the oil with the scallion, curry powder, ginger, allspice and hot sauce. Add the chicken breasts and turn to coat. Cover and refrigerate overnight.

2.Remove the chicken from the marinade and season with salt and pepper. In a large skillet, heat the oil. Add the chicken, skin side down. Cook over moderately high heat until the skin browns, 4 minutes. Reduce the heat to moderate and cook until the skin is crisp, about 10 minutes longer. Transfer the chicken to a platter.

3.Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, 6 minutes. Stir in the scallion, curry, ginger, allspice and hot sauce and cook, stirring, until fragrant, 5 minutes. Add the water and bring to a boil over high heat, scraping up the browned bits on the bottom of the pan. Cook until the sauce has reduced to 1/2 cup, about 5 minutes.

4.Return the chicken to the skillet, skin side up, and simmer until heated through, about 2 minutes. Transfer the chicken to plates. Stir the butter into the curry sauce and season with salt and pepper. Pour the sauce over the breasts and serve.