Jamaican Curry Chicken - Jamaican Curry Chicken Recipe

Curry is not just curry. And certainly not what you might know from the Asian snack bar or the "Hawaii" style with pineapple.

Jamaican curry has its very own character. Deeper, spicier, and richer in flavor with a very special spice blend that you'll only find on the island. No sweet fruit curry, no coconut-pineapple dish. Jamaican Curry Chicken is hearty, spicy, slightly hot, and incredibly aromatic with the Jamaican ingredients from our shop.

In Jamaica, this dish regularly makes it to the table: real yard food that fills you up and makes you happy. Juicy chicken, golden-yellow curry with plenty of depth.

If you want to know what real Jamaican curry tastes like, just like on the island and not like "exotic style" in a mainstream Asian shop, then you've come to the right place. Here, you'll bring the authentic vibe directly to your home.

Ingredients
1.5 kg chicken thighs, optionally boneless and skinless
2 carrots
2 potatoes
1 red or yellow bell pepper
1 green bell pepper
2 onions
1/2 bunch spring onions
4 cloves garlic
1 piece ginger (approx. thumb-sized)

Spices
3 tbsp Jamaican Curry
1 tbsp Green Seasoning, e.g., from Walkerswood or Chopped Seasoning
1 tbsp All Purpose Seasoning or Chicken Seasoning
1 tsp Scotch Bonnet Sauce, e.g., from Tropical Sun
6 whole allspice berries (YARDIES Allspice)
1 sprig fresh thyme
1-2 packets Grace Cock Soup Mix, alternatively salt or chicken broth
One lemon

Find a large selection of different Jamaican curry blends here

Preparation
1. Clean the chicken thighs with a mixture of vinegar and lime or lemon juice. To do this, pour some water into a large bowl. Add a splash of vinegar and a splash of lime or lemon juice. Cut the lemon in half. Squeeze the juice into the water. Rub the thighs with the cut surface of the lemon. Pour off all the water and let the thighs drain well.

2. Slice carrots and ginger, finely chop garlic, finely dice onions and bell peppers, cut potatoes into small, bite-sized pieces.

3. Pat the thighs thoroughly dry with a kitchen towel. Cut once at the joint with a cleaver and the back piece one more time, season with about 1-2 tbsp Jamaican curry and All Purpose Seasoning or Chicken Seasoning, as well as Green Seasoning. Add half of the bell pepper, onion, and spring onions. Massage the spices well into the meat (wear gloves!). Marinate for at least 30 minutes or longer (preferably overnight).

4. Briefly roast the curry and allspice berries in some oil with the remaining onions (not too long, otherwise the curry can become bitter). Add chicken pieces and sear briefly until enough meat juice has come out. Cook the chicken with a lid on, stirring constantly. Add the remaining vegetables (bell pepper, spring onions, ginger, carrots, potatoes). Only now add enough water so that the meat is about 3/4 covered.

5. Sieve the noodles out of the Grace Cock Soup Mix. Only add the powder to the liquid. This gives an authentic taste. Alternatively, chicken broth or salt can be used. Add the sprig of thyme, Scotch Bonnet, or Scotch Bonnet Sauce. Bring everything to a boil, reduce heat by half. Let the curry simmer for 30 minutes over medium heat.

For an aromatic curry, the cooking time should be 40-60 minutes.

White rice or rice and peas, boiled dumplings go well with Jamaican Curry Chicken. The recipe for rice and peas can be found here