Caribbean🥩 Meat

Curry Chicken Foot 2.0

Name: Curry Chicken Foot 2.0
Total time: 1 h 45 min
Cuisine: Caribbean
Ingredients: ~2 lb chicken feet; 4 tbsp grapeseed oil; 2 tbsp Sister Maggie seasoning (Maggi); 2 tbsp curry powder (Esmin's brand); 1 tbsp seasoning salt; 1 tbsp onion powder; ~1 tsp garlic powder; ½ tsp black pepper; ~1 tsp crushed pimento (allspice berries); 1 scotch bonnet pepper; ~4 cloves garlic; ~4-5 sprigs fresh thyme; ~3 stalks scallions (green onions); ~2 medium carrots; ~3 medium potatoes; ~1 red bell pepper; ~1 yellow bell pepper; 1½ cups chicken or vegetable broth; ~2 tbsp white vinegar; ~2-3 cups spinach dumplings (boiled dumplings)

⏱ 105 min

A traditional Jamaican dish of curry-seasoned chicken feet slow-cooked with potatoes, carrots, spinach dumplings and fresh vegetables. This 2.0 upgraded version features complex, layered flavors and results in fall-off-the-bone tender chicken that melts in your mouth.

Adapted from a video by Deddy's Kitchen

How to make Curry Chicken Foot! 2.0 | Deddy's Kitchen

Watch on YouTube

Ingredients

chicken feet~2 lbest.
grapeseed oil4 tbsp
Sister Maggie seasoning (Maggi)2 tbsp
curry powder (Esmin's brand)heaping; burned in oil first before adding chicken2 tbsp
seasoning salt1 tbsp
onion powder1 tbsp
garlic powderto taste; very forgiving with amount~1 tspest.
black pepper½ tsp

crushed pimento (allspice berries)small amount for spice~1 tspest.

scotch bonnet pepperwhole, left intact for easy removal; very hot1

garlicminced; amount to taste~4 clovesest.

fresh thymedried thyme is also acceptable~4-5 sprigsest.

scallions (green onions)chopped; amount to taste~3 stalksest.

carrotsdiced into small nuggets; not too small~2 mediumest.

potatoeslarge dice; added later than chicken to prevent overcooking~3 mediumest.

red bell pepperchopped~1est.

yellow bell pepperchopped~1est.

chicken or vegetable brothapproximately 1.5 liters; vegetable broth acceptable if chicken broth unavailable1½ cups

white vinegarfor cleaning chicken feet before cooking~2 tbspest.

spinach dumplings (boiled dumplings)gluten-free; cooked separately; see channel for boiled dumpling recipe~2-3 cupsest.

Steps

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1
Trim chicken feet by cutting off all the toenails, then rinse thoroughly with white vinegar.
2
Prepare vegetables: peel and dice carrots into small nuggets. Peel and cut potatoes into larger chunks. Chop bell peppers, mince garlic, and prepare thyme and scallions.
3
Mix the seasoning paste: combine 2 tbsp Maggi, 2 tbsp curry powder, 1 tbsp seasoning salt, 1 tbsp onion powder, garlic powder to taste, 0.5 tsp black pepper, crushed pimento, and grapeseed oil until well blended.
4
Heat oil and bloom the curry: add grapeseed oil to a large pot on high heat. Add the seasoning mixture, allowing the curry to cook and release its aroma for 1–2 minutes before adding liquid.
5
Add chicken feet and broth: place prepared chicken feet in the seasoned pot. Pour in 1.5 liters of chicken or vegetable broth (not water). Cover and bring to a boil on high heat for 15–20 minutes.
6
Add vegetables and aromatics: stir in carrots, bell peppers, minced garlic, fresh thyme, scallions, and the whole scotch bonnet pepper. Maintain high heat and continue cooking.
7
Add potatoes later: after the curry has cooked for 15–20 minutes with the other vegetables, add the diced potatoes. This staggered approach prevents them from disintegrating.
8
Simmer until chicken is tender: let the pot bubble on high heat for approximately 1 hour more. Taste the gravy halfway through and adjust seasoning with a pinch of salt if needed. The chicken feet should be so tender they melt in the mouth.
9
Prepare spinach dumplings: while the curry cooks, prepare gluten-free spinach dumplings in a separate pot (see channel recipe for method).
10
Serve: ladle the curry chicken feet with gravy into bowls. Serve over white rice alongside spinach dumplings and fresh vegetables. Remember to remove the whole scotch bonnet pepper before eating to control heat level.

Curry Chicken Foot 2.0

Ingredients

Steps

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