We’re cooking up a wonderfully comforting and spicy curry dish in the Chili Pepper Madness kitchen, my friends. Care to join me? Curry is an ideal dish for any spicy food lover. Curries usually incorporate an intriguing mix of locally found ingredients that blend to a flavor powerhouse. Chili peppers are often highlighted, with varying heat and spice levels, forming a base for a variety of curry pastes and curry seasoning blends. This particular recipe is no different, though today we’re moving away from Thai and Indian cuisine where curries are more common and into the Caribbean region of the world. We’re talking Jamaican Curry Chicken, my friends! Did you realize the Caribbeans enjoy curry? You’ll find curries in many parts of the world. Jamaican curry flavor profile is different from Indian curries in the overall choice of seasonings. You’ll find a heavier use of turmeric and other seasonings that form an addictive flavor base, so addictive that I think this just might become one of your favorite new recipes. Curry Recipes Vary from Cook to Cook. You’ll find variations of Jamaican curries from restaurant to restaurant and from cook to cook, speaking with great passion about whether or not to include certain seasonings, tomato or no tomato, coconut milk or not. At the end of the day, this is your dish, so you can adjust it to the way you prefer. I’ve included some options in the ingredients, though this is the way I like it. I’m very curious how you will make yours! Jamaican-style curry chicken very easy to make, and also huge on flavor. Let’s talk about how to make Jamaican Curry Chicken, shall we? Cover and Simmer. Cover the curry and reduce the heat. Simmer for 20 to 30 minutes, or until the vegetables are done and the chicken is tender and cooked through. Cut and Season the Chicken. Cut up the chicken into smaller pieces and add to a large bowl. This is called “Burning the Curry”, which isn’t actually burning it, but cooking out the raw seasoning flavor. NOTE that the chicken may release liquid, which you can keep in the pan for simmering, though you may want to adjust how much liquid you add later. Add a few sprigs of fresh thyme here if you’d like. It should measure 165 degrees F internal when measured with a meat thermometer. Serve! I like to garnish mine with fresh chopped parsley and red pepper flakes. Boom! Done! Jamaican curry chicken is ready to serve! Looks wonderful, doesn’t it? I’m sure your kitchen smells awesome. It usually drives me crazy as it simmers, making me wait for it. I love this curry dish. Nice and spicy to my preference. That’s it, my friends. I hope you enjoy this outstanding Jamaican chicken curry recipe. Super tasty! Let me know if you make it. I’d love to hear how it turned out for you. Keep it spicy! Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Original Flava, by Craig and Shaun McAnuff (affiliate link, my friends!)
NOTE: This recipe was updated on 9/7/22 to include new photos and information. It was originally published on 1/20/21.
