Jamaican Chicken Curry
By Simbooker 9th January 2014
Files & Tags: recipes, index, chicken, curries, jamaican, caribbean & latin american, chili pepper
I was having a very strong Caribbean Curry Craving when I decided to make Jamaican Curry Chicken. Curry Chicken is a staple in Afro-Caribbean countries with significant Indian populations, and in English speaking South America-more commonly associated with the Caribbean by language, culture and food.
In Trinidad, Guyana, and of course Jamaica, curry chicken is "everyday" curry. Unlike Curry Goat which is more commonly made for special occasions and celebrations. You can use any part of the chicken for this curry, it is common to use legs, breasts, and thighs on the bone.
I prefer to use wings.
There is something about curry wings.
I prefer to use wings.
There is something about curry wings.
Chicken is one of the staple meats of Afro-Caribbean countries. We eat more chicken than pork in Jamaica, unlike the neighbouring countries of Cuba and Puerto Rico where pork is more heavily consumed. So what makes Jamaican curry different from Indian or Thai Curry? We use different ingredients. The two most essential differences is that we use Scotch Bonnet peppers to flavour our curry, and it is common to use All Spice, which is a Jamaican Pepper spice. We also use Thyme which is the most popular herb in Jamaica, though not indigenous to Jamaica itself.
I will admit that I had no intention of ever doing a Jamaican Chicken Curry recipe, because I'm fonder of Caribbean Curry Goat and Duck Curry. But due to economic purposes and the wide availability of chicken, it seems only fitting to do a Jamaican Curry Chicken recipe. I find chicken recipes always seem to become firm favourites, or made popular by blog readers because nearly everyone can get it, or has easy access to it. Chicken is one of the most widely consumed meats in the world and it's popularity is no doubt due to it's versatility and relative inexpense.
Bare in mind that this recipe is for the use of chicken wings.
Bare in mind that this recipe is for the use of chicken wings.
Jamaican Curry Chicken
Ingredients & Recipe
1 whole pack of Chicken Wings
1 yellow onion peeled and chopped
1 whole garlic head or bulb peeled and chopped
1 + 1/2 tbs of light Soy Sauce
1 tsp of black pepper
1 tsp of All Spice Powder
2 tsp of Cumin
2 Bay Leaves
4 chunks of fresh Ginger peeled and chopped
1 Red Bell Pepper chopped seeds and all
1 Scotch Bonnet Pepper completely de-seeded and chopped
2 tbs of Coconut Milk
A few springs of freshly chopped Thyme
1 tbs of dried coriander leaf ( the herb not the spice)
and a few sprigs of chopped Cilantro
2 Cups of Water
4-5 tbs of Caribbean Curry Powder
3 tsp of Garam Masala
Dunns River Hot Curry Powder OR Raja Caribbean Curry Powder
1/3 cup of cooking oil
2 tbs of Garlic Butter Oil
Salt to taste
1 yellow onion peeled and chopped
1 whole garlic head or bulb peeled and chopped
1 + 1/2 tbs of light Soy Sauce
1 tsp of black pepper
1 tsp of All Spice Powder
2 tsp of Cumin
2 Bay Leaves
4 chunks of fresh Ginger peeled and chopped
1 Red Bell Pepper chopped seeds and all
1 Scotch Bonnet Pepper completely de-seeded and chopped
2 tbs of Coconut Milk
A few springs of freshly chopped Thyme
1 tbs of dried coriander leaf ( the herb not the spice)
and a few sprigs of chopped Cilantro
2 Cups of Water
4-5 tbs of Caribbean Curry Powder
3 tsp of Garam Masala
Dunns River Hot Curry Powder OR Raja Caribbean Curry Powder
1/3 cup of cooking oil
2 tbs of Garlic Butter Oil
Salt to taste
Step 1
Add 1 or 2 tbs of Caribbean Curry powder and sprinkle 1 tbs of soy sauce on the chicken.
ADD SALT TO TASTE AND SET ASIDE, rub the ingredients into the chicken.
*Mix 3 tbs of Caribbean Curry powder in approximately 1/3 of a cup of water and set aside. Heat oil in a large pan or iron skillet.
Then add chopped garlic and onion and sautee on low to medium heat for about four minutes.
Then add the curry powder you set aside earlier AND also add 1 tsp of Cumin.
Cook the curry spices down for about seven to eight minutes on low to medium heat. Then add chicken and brown for approximately five minutes on each side.
Step 2
Then add 2 cups of water, and 2 tbs of coconut milk to the pan and bring to a boil for five minutes minutes. During this time add 2 tbs of Garlic Butter Oil, chopped red bell pepper, and the ginger. Then turn down to a low simmer, cover and add 2 tsp of Garam Masalam, All Spice, black pepper, 1/2 tbs of light soy sauce, dried cilantro leaf (herb not the spice) thyme, Bay Leaves, and more salt to your taste. Let that cook for about half an hour...
Step 3
Then Chop and completely de-seed 1 scotch bonnet pepper. Add the pepper to the pan. Add another sprinkling of Garam Masala and taste for salt. (Very Important) Add a sprinkling of Freshly chopped Cilantro or Parsley as an alternative. Cook for another 15-20 minutes or until the curry has cooked.
Serve with white rice, potatoes or yams and Caribbean Roti.
Add 1 or 2 tbs of Caribbean Curry powder and sprinkle 1 tbs of soy sauce on the chicken.
ADD SALT TO TASTE AND SET ASIDE, rub the ingredients into the chicken.
*Mix 3 tbs of Caribbean Curry powder in approximately 1/3 of a cup of water and set aside. Heat oil in a large pan or iron skillet.
Then add chopped garlic and onion and sautee on low to medium heat for about four minutes.
Then add the curry powder you set aside earlier AND also add 1 tsp of Cumin.
Cook the curry spices down for about seven to eight minutes on low to medium heat. Then add chicken and brown for approximately five minutes on each side.
Step 2
Then add 2 cups of water, and 2 tbs of coconut milk to the pan and bring to a boil for five minutes minutes. During this time add 2 tbs of Garlic Butter Oil, chopped red bell pepper, and the ginger. Then turn down to a low simmer, cover and add 2 tsp of Garam Masalam, All Spice, black pepper, 1/2 tbs of light soy sauce, dried cilantro leaf (herb not the spice) thyme, Bay Leaves, and more salt to your taste. Let that cook for about half an hour...
Step 3
Then Chop and completely de-seed 1 scotch bonnet pepper. Add the pepper to the pan. Add another sprinkling of Garam Masala and taste for salt. (Very Important) Add a sprinkling of Freshly chopped Cilantro or Parsley as an alternative. Cook for another 15-20 minutes or until the curry has cooked.
Serve with white rice, potatoes or yams and Caribbean Roti.