STAR of the Month : Ding Dong whips up 'Ghetto Classic' Curried Chicken

June 13, 2017
Ensuring that the meat doesn't stick to the pot, Ding Dong did a lot of stirring.
Romeich gets down to business with the curried chicken and white rice.
Seasonings were a big part of the dish, and Ding Dong surely didn't hold back on the onions.
Ding Dong poses with the finished dish.
Ding Dong wasn't afraid to get his hands a lil dirty.
It might be weird for some people, but Ding Dong loves his curried chicken with beans.


You know him as a dancer and an artiste, but it turns out that STAR of the Month Ding Dong also knows his way around the kitchen.

The entertainer blew the STAR team away with culinary skills when he invited us to his outdoor kitchen, which was set up at Romeich headquarters on Campbell's Boulevard in St Andrew.

He kept it real from the get-go, informing the team that he would be whipping up a classic curried chicken served with white rice, but with his own spin, of course.

With that said, the artiste revealed that he would be mixing the chicken with chicken back, and dubbed his meal the 'Ghetto Classic Curried Chicken'.

With the rice already washed and simmering on the wood fire, Ding Dong got started on the chicken and chicken back mix. The meat was already cleaned, washed and chopped up, so he proceeded to season it. He also stressed that the key to making the perfect curried meal is using Indian curry, as it adds more flavour.




After his powder seasoning was mixed in, the entertainer then prepared his natural herbs, like scallion, thyme, garlic and ginger, to add to the mix. Scotch bonnet pepper was also included, as Ding Dong insisted that it was crucial to the dish.

The meat was then left for about 10 minutes to marinate.

When the time elapsed, the entertainer prepared his pot for cooking. He added oil and allowed it to heat up. When it was hot enough, he drew for the curry, again highlighting the need to burn some of it in the oil before adding the meat. He also added garlic and a whole Scotch bonnet pepper which he said would add more flavour to the oil, before adding the meat.

Ding Dong allowed the chicken to sit in the oil briefly before stirring and letting it sit again. He continued that process until the chicken was half-cooked. He then added water and allowed the pot to come to a boil. When the gravy had thickened a bit, the entertainer then opened two tins of broad beans, calling it his secret weapon. He said he loves using broad beans as it not only helps the gravy to thicken, but adds an extra flavour to the meat.

As the pot bubbled, the aroma filled the air, and those waiting to be served grew all the more impatient.

Ding Dong thanked his grandmother for teaching him all he knows about the kitchen, and shared little culinary tips he picked up from her as a young man growing up.

When the meal was done, he shared his dish into foam plates. He also pointed out that it's a regular thing at the Romeich headquarters for them to cook up a storm while working.

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