This Jamaican style curry chicken feet recipe creates a simple yet deeply flavourful curry using pre-boiled chicken feet. The feet are first sautéed with aromatic curry powder to build a flavour base, then simmered low and slow in a rich apricot chutney sauce with fresh curry leaves. The result is a sticky, sweet, and savory glaze that clings to the tender chicken feet. Baby potatoes are added at the end to soak up the delicious sauce, making this a comforting and complete one-pot meal. It's an easy way to enjoy a traditional ingredient with a unique and delicious twist, ready in just over 30 minutes of active cooking time.
Serves 4
EASY
Cooking time: 20 minutes
Ingredients
- Salt, to taste
- 12 Grain Field Chickens Chicken feet, boiled
- 10ml (2 tsp) mild curry powder
- 1 x 48g apricot chutney brown onion cook in sauce
- 1 stalk of curry leaves
- 8 baby potatoes, boiled
Method
- Season feet well.
- Heat oil in a pot and add the curry powder, use a wooden spoon to stir for a couple of seconds. Add the chicken feet and stir to combine. Cover the pot. Once the chicken is cooked add 250ml (1 cup) of water and continue to cook the chicken feet until the water has evaporated. Add the apricot chutney cook in sauce and curry leaves and cook for about 30 minutes.
- Mix in the potatoes and cook for a few seconds and serve.
Calories
Approximately 250-350 calories per serving.
