If you're craving a truly authentic Jamaican soul food dish, deeply spicy and bursting with flavor, then you've come to the right place. Jamaican Curry Chicken is a classic that graces tables on the island almost every week, and for good reason. Succulent chicken, robust curry notes, fresh vegetables, and soft dumplings that perfectly soak up the sauce. Pure comfort food vibes. This recipe shows you step by step how to bring the authentic taste into your home - completely stress-free, but with a guaranteed "Yard" feeling.
Ingredients 1.5 kg chicken drumsticks, boneless if necessary 2 carrots 2 potatoes 1 red or yellow bell pepper 1 green bell pepper 2 onions 1/2 bunch of spring onions 4 cloves of garlic 2-3 tablespoons Jamaican curry 1 El Green Seasoning 1 tbsp All Purpose Seasoning 6 whole allspice berries (YARDIES Allspice) 1 Fischer thyme sprig 1-2 pouches Grace Cock Soup Mix, alternatively salt or chicken broth A lemon
Find a wide selection of different Jamaican curry blends here
Ingredients for the dumplings 3 cups of flour 1 cup of milk-water mixture (a little more milk than water) 1 tsp salt A piece of very soft butter (approx. 20-50 grams) A large splash of sweetener
preparation
Clean the chicken Clean the chicken drumsticks with a mixture of vinegar and lime or lemon juice. To do this, run 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 drumsticks with the cut side of the lemon. Drain all the water and let the drumsticks drain well.
Prepare the curry Pat the drumsticks dry with a kitchen towel. Using a cleaver, make one cut at the joint and another at the back. Season with about 1-2 tablespoons of Jamaican curry powder, All Purpose Seasoning, and Green Seasoning. Massage the spices well into the meat (wear gloves!). Marinate for at least 30 minutes or longer (ideally overnight). Cut the vegetables and potatoes into bite-sized pieces. Slice the spring onions into rings.
Fry the chicken pieces in a pot or pan with high sides in a little oil until crispy, then remove from the pan. Wipe the pan clean if there are any dark bits left, as these will otherwise become bitter.
Sauté the onions in the same pot until translucent and sprinkle with about 2 tablespoons of curry powder. Briefly toast the curry powder as well. Don't overcook it, otherwise it will become bitter. Add the garlic and carrots. Sauté briefly.
Return the meat to the pot and fry over medium heat for about 20 minutes, until the juices are released. Only then add enough water to cover the chicken about three-quarters of the way. Discard the noodles from the Grace Cock Soup Mix. Add only the powder to the liquid. This will give it an authentic flavor. Add the thyme sprig, potatoes, bell pepper, and whole allspice berries. Bring everything to a boil, then reduce the heat to medium-low. Simmer the curry for 30 minutes over medium heat.
Make dumplings Knead all ingredients together to form a smooth dough. Adjust the amount of water so that the dough is neither too wet nor too stiff. The dough is too stiff if it feels inflexible and has cracks; it's too soft if it sticks excessively to your hands. Shape the dough into several small balls. Then flatten the balls slightly and press a small indentation into the center with your thumb.
Add the dumplings to the sauce. Alternatively, they can be cooked separately in plenty of water. If adding them to the sauce, they should be completely covered with liquid. This will help thicken the curry sauce and absorb its delicious flavor. The dumplings should cook for approximately 20 minutes.
If the sauce is too thin, it can be thickened with a little cornstarch or sauce thickener. Normally, however, the potatoes and dumplings should provide enough thickness.
For an aromatic curry, the cooking time should be 40-60 minutes.
Jamaican Curry Chicken goes well with white rice or rice and peas. You can find the recipe for rice and peas here.
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