Jamaican Curry Chicken with Bulla
Jamaican curry chicken with bulla pairs a heavily spiced chicken stew with a small, dense molasses bread. The chicken is rinsed in lime juice, then cooked down with onions, green onions and red chile peppers in a generous amount of curry powder. Bulla cakes are a traditional Jamaican bread, and their mild sweetness gives you something to soak up the sauce and calm the heat of the chiles.
Instructions
Cut the chicken into pieces of roughly equal size so they cook at the same rate.
Rinse the chicken in lime juice or vinegar.
Put the chicken in a bowl with the green onions, onions, chile peppers, curry powder, salt and black pepper. Mix well and leave to marinate for 5 to 10 minutes.
Heat the olive oil in a pot. Add the chicken and all of the marinade to the pot.
Cook for 30 to 60 minutes, until the chicken is cooked through and tender and the onions have broken down into a thick sauce.
Serve the curry hot with the bulla cakes alongside.
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