Add some island spiciness to your weeknight menu with this warm, savory, comforting curry!
There are as many kinds of curry as there are cultures that lay claim to the dish. Go to any Thai, Indian, Vietnamese, Japanese, or African restaurant (and this is by no means an exhaustive list), and you’ll find a curry on the menu. And do you know what else you’ll find? That no two curries are alike. In Caribbean cuisine, a fusion of so many influences, including West African, Indian, French, Spanish, and Asian, many of the island nations have their own distinctive curry. One of the most uniquely delicious versions is found in Jamaica. In this Jamaican Curry Chicken, you’ll savor the spicy, aromatic tastes of one of the island’s most beloved comfort foods.
You’ll see the word “warm” often used to describe the flavors of curry, and that’s because the combination of ingredients that make up the seasonings and powders brings warmth to the dish. This is very true for Jamaican Curry Chicken, whose mix of spices and herbs from the Jamaican Curry Powder provides an incredible complexity of flavor that is warm and wonderfully savory. And while warmth is a key component of the dish, we don’t want to confuse it with heat. Warmth and heat are two entirely different things when you’re talking about flavor, and that brings me to the optional ingredient in this recipe: the scotch bonnet pepper. Native to Jamaica, the scotch bonnet is hot. I mean really hot. In fact, it’s 40 times hotter than a jalapeño pepper. At the same time, though, scotch bonnets also have a slightly sweet and fruity taste; in Jamaican Curry Chicken, the scotch bonnet adds a fiery and very delicious element to the dish, but use it with caution. Forewarned is forearmed!
Onion, ginger, and garlic—common to most curries—will form the base for our sauce (note: if you’re using the scotch bonnet, you’ll cook it with these aromatics). Once the onion is translucent, you’ll add the chicken covered in the curry powder and brown it on all sides. This is where the magic happens because the browning adds its own depth of flavor not only to the onion-garlic-ginger trio but to the chicken broth you’ll add next, as well. As a result, it creates an amazing sauce that will coat and cook the chicken, potatoes, and carrots. There’s no escaping the tantalizing aroma that will emanate from your pot as all of these ingredients meld and marry.
Good thing you won’t have to wait that long: the curry only needs to simmer for about 30 minutes until everything is cooked through. So, while you’re waiting, why not distract yourself by making some Baked Rice to serve with your Jamaican Curry Chicken?
What is Jamaican Curry Powder?
Most of us are used to buying curry powder in the grocery store, and we think of it as Indian. However, that spice blend was a British invention and is not actually used in authentic Indian cooking; other spice blends or many individual spices are usually used instead. The British introduced curry powder to Jamaica in the late 1800s, but over time, Jamaican flavors were added to the spice blend to give us Jamaican Curry Powder.
So what’s in it? While the mix of spices in Jamaican Curry Powder can vary depending on who’s making it, generally, it is a mix of yellow mustard seeds, anise, fenugreek, coriander, cumin, turmeric, ginger, black peppercorns, and allspice. Allspice is one ingredient that gives Jamaican Curry Powder its unique and distinctive taste. Some recipes also add nutmeg and clove, and some include scotch bonnet pepper powder, so you know that one is going to be hot!
How to Make Ahead and Store?
Cooked and cooled Jamaican Curry Chicken can be stored in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months; it is recommended to reheat the curry on the stovetop, versus the microwave.
Is it better to use white meat or dark meat for this recipe?
Dark meat, like chicken thighs, tends to have more flavor than chicken breasts but, really, either will work in this recipe because simmering the meat in the flavorful sauce will make it tender and delicious.
Serving Suggestions
Rice, of course, is traditionally served with curries, but that doesn’t mean you can’t change it up: I love this spicy, saucy Jamaican Curry Chicken over a bed of Quinoa. For an even more comforting dish, serve the chicken on top of a bowl of Mashed Sweet Potatoes (by the way, sweet potatoes are a popular staple in Jamaican cuisine, so you can see why this pairing works so well). A great way to balance the spice is to serve Jamaican Curry Chicken with this Mango Avocado Salad and some slices of Zucchini Bread with Whipped Butter (trust me—this mix of sweet bread and savory curry is crazy delicious!).
As long as I’m suggesting things that might not, at first, seem like a good match with Jamaican Curry Chicken, I have to say that a crispy element in the form of Onion Rings with a side of cooling Yogurt Herb Dipping Sauce is superb. And speaking of crisp and cooling, a great, fresh, crunchy side for Jamaican Curry Chicken is Cucumber and Onion Salad.
Jamaican Curry Chicken
Ingredients
- 2 lbs skinless, boneless chicken cut into pieces
- 2 tablespoons Jamaican curry powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large onion chopped
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 scotch bonnet pepper finely chopped (optional for heat)
- 2 medium potatoes peeled and diced
- 2 large carrots peeled and sliced
- 3 cups chicken broth
- 2 tablespoons vegetable oil
- Fresh thyme sprigs
Instructions
- Season the chicken with curry powder, salt, and black pepper.
- Heat oil in a large pot over medium heat. Add onions, garlic, ginger, and scotch bonnet pepper. Cook until onions are translucent.
- Add the seasoned chicken to the pot and brown on all sides.
- Pour in the chicken broth and bring to a boil. Add potatoes, carrots, and thyme.
- Reduce heat to a simmer and cook covered for 30 minutes or until the chicken is cooked through and vegetables are tender.
- Adjust seasoning with salt and pepper, and serve hot.
Leave a Comment