Jamaican Curry Chicken Recipe (2024)

FAQs

What makes Jamaican curry different? ›

But perhaps the biggest thing that makes Jamaican curry powder stand out from other curry powders is the use of allspice, which is known for its multidimensional flavor and adds its own, herbaceous and warm twist to the mix. Like many other spice blends, the recipe can vary.

In a medium bowl, stir together turmeric, garlic, minced Scotch bonnet, curry powder, ground allspice, ginger, and thyme leaves. Add chicken pieces and, using gloved hands, massage the spice marinade all over chicken, including under the skin. Cover chicken and marinate, refrigerated, for at least 1 and up to 12 hours.

The greatest difference between the two spice mixes comes into play when examining heat levels. Indian curry powders tend to have more chile powder in them while Jamaican curry powder. Some commercial versions may have a bit of cayenne pepper in them, but most recipes usually omit that spice.

“So you see a lot of cumin, coriander, fenugreek [a herb similar to clover] and turmeric in a typical Trinidadian spice mixture.” Likewise, in Jamaica, a mix of British and Indian influence gave rise to a localized variety of curry goat – the island's most popular curry dish.

With a meaty sauce that covers the veggies you cannot go wrong when serving this hearty meal to your family and friends. Your curry can taste bitter if the spices and garlic are burnt or if you've added too much fenugreek to the dish.

Once the spices and veg have cooked, add in the coconut milk and a couple cups of chicken stock. Turn the heat up so it comes to a boil and then lower to about medium heat and cook for 10-15 minutes. Just until it starts to thicken! I normally do 10 minutes, but if you like a really thick sauce, take it longer.

The signature blend of the aforementioned spices creates an aromatic flavour profile that is synonymous with Jamaican jerk and the traditional wood-fire cooking method is what imparts the smoky flavour to the meat, adding the depth and complexity for which the dish is known.

To substitute Jamaican curry powder, I started with regular curry powder (which contains most of the same spices), then added extra turmeric and allspice. This allowed me to use ingredients that were easy for me to find, AND I didn't have to toast and grind the spices myself.

The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.

How do you make curry taste like a restaurant? ›

Fenugreek (Methi)

This Indian spice is what people say "smells like curry." Of all Indian spices, this spice may be the most essential. You may use up to a few tablespoons in a family size dish near the end of the cooking process, but start with a teaspoon. Fenugreek seeds also have many health benefits.

The main difference between curry and Jamaican curry is that Jamaican curry is made with actual curry powder. Despite the newest variations of Indian curries, traditionally, it's usually made as a sauce base and consists of a blend of coconut milk, tomatoes, fresh herbs, and spices.

“We don't say 'chicken curry. ' No one says 'chicken curry,'” replies Trinidad-born private chef Dexter Samuel emphatically. Samuel, the long-time personal chef to vegan songstress Erykah Badu, says his family owned a vegetarian restaurant in Trinidad, where they, of course, served curried vegetables.

Indian subcontinent

Indian cuisine has a large amount of regional variation, with many variations on the basic chicken curry recipe. Indian chicken curry typically starts with whole spices, heated in oil. A sauce is then made with onions, ginger, garlic, and tomatoes, and powdered spices.

Jamaican curry goat uses curry powder with well-balanced ingredients compared to Indian curry, where the spices are usually added one at a time while cooking. The latter curry recipes risk some spices having a bigger kick than others, which can be affect the quality of the taste.

East Indian and Chinese influences can be found in Jamaican cuisine like roti, curried dishes, chow mein and sweet and sour meats as a result of indentured labourers who replaced slaves after emancipation.

Jamaican curry powder stands apart from Indian or Thai curry blends. It's unique for its earthy and spicy flavors that appear in many dishes in Jamaican cuisine. Jamaican curry powder was created by Indians who arrived in Jamaica as indentured servants.

Jamaican cuisine is unique because of its isolated roots and the way that it has preserved its core flavorings throughout centuries of outside influences. If you're reaching for a glass of water in Jamaica, chances are you are just getting started with the local Scotch Bonnet peppers.