Curry Chicken or Chicken Curry whatever you like to call it, curry in any form is unparalleled. Its diversity offers endless options. This particular curry dish is Jamaican.
Some Islands say Curry Chicken while some say, Chicken Curry. In Jamaica, we say Curry Chicken. It dates back to when our Indian ancestors came to settle in Jamaica and brought their delicious spices and recipes. Our ancestors fused Indian cuisine with African cuisine and birth a delicious melting pot.
Bone-in or Boneless
Your choice, I prefer bone-in with skin because it gives the chicken tons of flavor. However, if you prefer boneless that’s fine, try adding some fattier part of the chicken such as the thigh to add some flavor. Traditionally JAMAICAN Curry Chicken is made bone-in.
Skin or Skinless
Whatever floats your boat. I like some skin on. No right or wrong with this.
What kind of curry powder to use?
If you’re making Caribbean curry, you have to use Caribbean Curry powder. If you do not have access to the Caribbean Curry powder, Indian curry powder is the closest you can get. This makes a difference because the flavor is unique compared to Thai curry, it’s very different. It is very important to use both powder and fresh seasoning in this pot. This helps to bring all the flavors together and that is how it is done traditionally.
Scotch Bonnet vs Habanero
Scotch Bonnet and Habanero may look similar but they are different in taste. A side-by-side comparison can definitely enlighten you to the major differences. However, using either is optional. I understand that many people do not like spice.
What to serve Curry Chicken with?
‘Curry Chicken’ can be served with many different things. I usually pair it with white rice, mashed potatoes, plantains, or veggies. Some people may have it with rice and peas but honestly NO! lol I don’t like that combination. Here I served mine with coconut rice.
Adding Carrots and Ginger
Adding the carrots with the seasoning is a better option because carrots are sweet and you don’t want your curry to be sweet. It also adds texture. Ginger adds a lot to the flavor so I would highly suggest adding it.
Do you add coconut milk to Jamaican Curry Chicken or Goat?
No, you don’t. If you are doing an authentic Jamaican Curry Chicken coconut milk is not added. However, to each to his own.
Bell Peppers in Jamaican Curry?
NO! Why do people do this and call It JAMAICAN CURRY is beyond me.
3 Things that make Jamaican Curry Chicken Authentic is:
- Authentic Jamaican Curry Powder
- Fresh Seasoning (thyme, onion, garlic, pimento, and ginger)
CHECK OUT THESE AWESOME RECIPES FROM US
Jamaican Curry Chicken
- 2 lbs chicken quarts cut into medium chunky pieces
- 4 tbsp Jamaican curry powder or Indian curry powder
- 2 tbsp bouillon
- small piece of ginger smashed
- 1 large onion chopped
- 3 garlic cloves chopped
- 10 single pimento
- 2 spring thyme
- Scotch bonnet pepper or habanero you be the judge
- 1 medium-large potato chopped
- 1 medium carrot diced
- 2 tsp black pepper
- Salt to taste
- cooking oil
- Clean and cut chicken into medium chunky pieces.
- Season chicken with curry powder, black pepper, salt, bouillon, 5 crushed pimentos, 1 sprig thyme, and ginger. Blend seasoning into the meat very well.
- Marinating is optional ( 1 hour )
- In a wide pot and oil and heat to 300 degrees Fahrenheit or 150 degrees celsius. Add half of the chicken to the pot and stir, (adding color) then add the other half and stir. This helps release the flavors and give the chicken color.
- PLEASE DO NOT BURN THE MEAT
- Turn heat down to medium-low heat and cover pot to cook the chicken. As soon as the meat is almost done, add potatoes and cook until they are almost tender, then add onions, thyme, pimento, garlic, scotch bonnet, and carrots. Stir in together and let simmer until the seasoning releases its flavor and the gravy is reduced.
- Serve as you like