This authentic and customary Jamaican Curry Chicken Recipe is the ideal blend of rich flavors in a single plate. This is the Caribbean dish to make when you need a sample of the islands.
- 1 1/4 pounds boneless, skinless chicken breasts cut into 1-inch pieces (about 2 breasts)
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1 medium yellow onion finely chopped
- 1 red bell pepper very finely chopped*
- 2 jalapeno peppers very finely chopped*
- 3 cloves garlic minced (about 1 tablespoon)
- 1 teaspoon minced fresh ginger
- 3 1/2 tablespoons curry powder
- 1 teaspoon turmeric
- 3/4 teaspoon allspice
- 1/4 teaspoon cayenne pepper plus additional to taste*
- 2 medium Yukon gold potatoes peeled and diced
- 1 15-ounce can light coconut milk
- 1 tablespoon Worcestershire sauce
- 2 teaspoons white wine vinegar
- 1 teaspoon hot sauce plus additional to taste*
- Chopped fresh cilantro
- Prepared brown rice quinoa, or cauliflower rice, for serving
~ Step by step instructions to Make Jamaican Curry Chicken Recipe ~
- Sprinkle the chicken with salt. Put away.
- In a Dutch broiler or comparative profound, strong pot, heat the oil over medium. When it is hot, add the onions, and cook, blending sporadically, until the onions start to relax and turn clear, 5 to 8 minutes.
- Mix in the red ringer pepper, jalapenos, garlic, and ginger. Cook, blending regularly, for 2 minutes.
- Add curry powder, turmeric, allspice, and cayenne. Cooking, blending continually until flavors become a striking shade of gold and become ultra fragrant, around 1 moment.
- The chicken and saute for 5 minutes, blending regularly. It should look brilliant outwardly however shouldn’t be totally cooked through.
- Add the potatoes. Cook, blending regularly, for 3 minutes.
- The coconut milk, Worcestershire, vinegar, and hot sauce. Mix to join. Bring to a stew. Keep on stewing, lessening the hotness to low on a case-by-case basis, until the chicken is delicate and cooked through, the potatoes are delicate, and the sauce has somewhat diminished 15 to 20 minutes. Mix at regular intervals to hold the sauce back from staying.
- Taste and season with extra salt or hot sauce as wanted. Serve hot over rice, with a major sprinkle of cilantro.
How to Substitute Jamaican Curry Powder:
Like all curry powders, Jamaican curry powder is a mix of various flavors. There’s nobody single formula for it, however, most mixes contain cumin, coriander, mustard, anise, fenugreek, allspice, and turmeric.
Jamaican curry powder is not quite the same as curry powder you’ll regularly find in the normal U.S. grocery stores on the grounds that it contains more turmeric (which is the reason Jamaican dishes are regularly yellow) and more allspice in contrast with different flavors.
Subbing Scotch Bonnet Peppers:
- Scotch hat peppers are the other Jamaican fixing I couldn’t find without any problem. They are extremely fiery yet additionally somewhat sweet and fruity.
- To substitute scotch hat peppers, dice a red chime pepper VERY finely. This impersonates the pleasantness of scotch hoods.
- Add a fiery pepper you *can* find. Jalapeno is a decent choice.
- Up the zest level. Scotch hats are spicier than jalapenos. A spot of cayenne pepper and extremely hot sauce are a decent method for expanding the hotness.
Is Jamaican Curry Chicken Spicy?
- Indeed, this formula is hot, basically contrasted with the greater part of different curries on this site. I’d put it at a 3 or 4 out of 5, with 1 being gentle and 5 making them mop your temple.
- In case you are touchy to flavor, I propose toning down the cayenne and hot sauce to begin.
- If you venerate hot food, you’ll fall head over heels for this. You should even add MORE hot sauce.