Authentic Jamaican Curry Chicken Recipe. Caribbean Cuisine and West Indian Cuisine are names which are all used with the same meaning to represent Caribbean Food. Some people may interpret or expect cuisine to mean fine dining, but these days cuisine simply means a place where food is available. Authentic Jamaican curry chicken recipes are all in the category of Island Cuisine – Curry Chicken recipe.
Authentic Jamaican Curry Chicken at Ocho Rios Jerk Restaurant in Jensen Beach Fl.
Curry Chicken
We asked this question to a few people, what comes to mind when you hear cuisine? The majority of the answers were warm, romantic, elegant and fine dining. “A restaurant should not be allowed to use the name cuisine unless the food and setting are equally good”, was one of the answers that stood-out. The mindset of cuisine usually represents fine dining. We certainly respect everyone’s meaning of cuisine.
One of the most common dishes in Island Cuisine is Curry Chicken. Check out the recipe below for a true authentic taste of Jamaican curry chicken recipe.
Curry Chicken Recipe
Authentic Jamaican Curry Chicken. On Sundays, curry chicken is traditionally cooked in Jamaican homes. While staying health-conscious, we enjoy this meal regularly. Generally served with rice & peas, green banana, yellow yam, and dumplings.
Ingredients:
- 4 Chicken breast (white meat & skinless chicken recommended).
- ½ cup Curry Powder.
- 1 tsp Ground Pimento powder.
- 1/2 cup Ocho Rios Jerk “All in One” dry Seasoning.
- 2 Carrots
- 1 potato, medium to large (helps to thicken gravy).
- ½ tsp Salt, to taste
- 1 Onion, fresh thyme, scallions, garlic and salt – optional seasonings (These seasoning are included in Ocho Rios Jerk “All in One” dry seasoning, For the family on the go, use Ocho Rios Jerk seasoning).
- Ingredients: Use this recipe, if you do not have any Ocho Rios Jerk all in one dry seasoning.
- 4 Chicken breast (white meat & skinless chicken recommended).
- ½ cup Curry Powder.
- 1 tsp Allspice, ground Pimento powder.
- 2 carrots
- 1 potato, medium to large (helps to thicken gravy).
- 1 Onion
- 1 Thyme, fresh
- 1 Scallions
- 3 cloves Garlic and salt
- ½ tsp Salt, to taste
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Preparation:
- Wash chicken, drain water then add all the ingredients together. on chicken including any of the optional seasonings except 1/4 cup curry powder, carrots and potato to use later.
- Rub the ingredients into the meat. (Curry stain, use plastic gloves or spoon to protect hands).
- Cover and leave chicken to marinate for two hours or more. (Refrigerate overnight preferable).
- Peel carrots and potato and dice in cubes to use later.
- Boil water in kettle and leave to cool (optional).
Cooking Instruction:
1. Slightly cover marinated chicken in pot with cool water from kettle or pipe then cover pot with lid.
2. Turn fire on stove to slightly more than medium but less than high.
3. Stir pot about two times until water starts’ boiling to ensure chicken is not sticking to pot bottom.
4. Add remaining 1/4 cup curry powder once the pot is completely boiling.
5. Cook for 10 to 20 minutes more, gentle stir pot a few more times until chicken is tender then add dice carrots and potato.
6. Allow carrots & potato to help thicken sauce into gravy while the sauce/gravy is boiling down.
7. Cook for about 5 minutes or until done.
Cooking notes & health tips:
Use the chicken breast and take off the skin for a healthier meal.
Cooking curry chicken in the past, the whole chicken was cut into small pieces. Now as times changes, we encourage everyone to change with times. Adapt a healthier lifestyle of cooking, without giving up the mouthwatering taste we have grown to love, by removing the skin from chicken.
Tip:
It is always recommended to boil a kettle of water and leave to cool. Therefore, when you need to add water, you use warm water. Chicken with skin produce oil which will rise to the top, skim off oil with spoon for a healthy choice.
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