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Fried Chicken & Curry Goat Recipe

Inspired by PETES Jamaican restaurant

Time3h

Serves4

A mixed plate of fried chicken and curry goat.

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Ingredients

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Fried Chicken

4 cups Chicken pieces

2 cups Buttermilk

2 cups 00 bread flour

1 tbs Watkins paprika

1 tbs Watkins garlic powder

1 tbs Onion powder

1 tsp Celtic sea salt

1 tsp black pepper

4 cups Tuscany sunflower oil

Curry Goat

2 lbs Goat meat, cut into pieces

3 tbs Curry powder

4 cloves Garlic, minced

1 tbs Ginger, grated

1 large Onion, chopped

2 medium Tomatoes, diced

1 cup Coconut milk

2 tbs Thyme, fresh

1 tsp Celtic sea salt

1 tsp black pepper

2 cups Water

Method

Fried Chicken

1

Marinate the Chicken

In a large bowl, soak the chicken pieces in buttermilk. Cover and refrigerate for at least 2 hours or overnight.

2

Prepare the Coating

In another bowl, combine flour, paprika, garlic powder, onion powder, salt, and black pepper.

3

Coat the Chicken

Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, coating thoroughly.

4

Fry the Chicken

In a large pot, heat vegetable oil over medium-high heat. Fry the chicken pieces in batches until golden brown and cooked through, about 12-15 minutes per batch. Drain on paper towels.

Curry Goat

5

Marinate the Goat

In a large bowl, combine goat meat with curry powder, garlic, ginger, salt, and black pepper. Allow to marinate for at least 1 hour.

6

Cook the Goat

In a large pot, heat oil over medium heat. Sauté onions until translucent. Add the marinated goat and brown on all sides.

7

Add Remaining Ingredients

Stir in diced tomatoes, coconut milk, thyme, and water. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the goat is tender.