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Curry Chicken & Rice Recipe by Mr. Make It Happen
Introduction:
Let me let you guys in on a little secret… obviously, I am not Jamaican.. nor do I pretend to be on the internet, lol. I am, however, an avid lover of Caribbean cuisine and culture. I’ve been to Jamaica multiple times, cooked there, and even got married there. These things do not make me an expert, however, I have learned from people that I would consider experts. So here I am, showing you how to execute one of my all time favorites… Curry Chicken.
A Fusion of Cultures:
Jamaican curry chicken is a delightful fusion of culinary influences from across the globe. It marries the aromatic spices of Indian curry with the soulful flavors of the Caribbean, resulting in a dish that is both familiar and exotic. The use of Jamaican curry powder, with its unique blend of spices including turmeric, cumin, coriander, and fenugreek, sets this dish apart and gives it its distinctive flavor profile.
A Symphony of Ingredients:
At the heart of Jamaican curry chicken are tender chicken pieces, lovingly coated in a fragrant blend of curry powder and other seasonings. But the magic doesn’t stop there. This dish is elevated with the addition of aromatic aromatics such as onions, garlic, and thyme, which infuse every bite with layers of flavor. Scotch bonnet peppers add a fiery kick, while creamy coconut milk lends a luxurious richness to the sauce. And let’s not forget the humble potatoes and carrots, which soak up the flavors of the curry and provide a delightful contrast in texture.
First things first, it’s time to prep the Chicken. I prefer dark meat (bone in) for this recipe but feel free to use whatever you like. Because of that, we are using leg quarters that I am going to cut down into bite size pieces, remove the skin, trim the excess fat, and clean with lime and cold water. Cleaning chicken is common in Caribbean dishes, mostly due to the fact that most recipes are bone in protein. “Cleaning” for me is more about removing bone, feathers, cartilage and basically anything that can damage your teeth or cause a choking hazard.
Once the chicken is prepped and cleaned up, it’s time to marinate. I like to use Walkerswood’s green seasoning (not a sponsor today) because it’s a high quality product and saves me the trouble of making it all from scratch. They’re based out of Jamaica and really wonderful folks (I have worked with them in the past). You can find their products in most stores these days.
Mix together the green seasoning, scotch bonnet or habanero pepper, fresh thyme, green onion, chicken bouillon, ginger and garlic, etc. Coat the chicken completely and allow this to marinate for 2-24 hours.
Once the chicken is prepped, it’s time for the other guests to arrive to the flavor party. I enjoy adding carrots and potatoes to my Curry Chicken, but feel free to do your own thing here too.
Now it’s time to cook! We are going to start by searing the chicken in batches if necessary, golden brown. Next, sauté your aromatics until they release their tantalizing aroma, then add your curry powder and stir until fragrant and it turns into a rich dark color. (A lot of recipes will tell you to “burn the curry” but I feel like this can be misleading for someone new to the recipe. You’re really toasting the curry powder and enriching the flavor/color)
Return the chicken to the pot, along with the potatoes, carrots, coconut milk, and chicken broth, then let everything simmer until the chicken is tender and the sauce has thickened to perfection.
Mr. Make It Happen
2pc. Hybrid Skillet
During the last 15-20 minutes of cooking, we will add in the potatoes and carrots to allow them to get tender but not mushy.
A Taste of Jamaica:
As you take your first bite of Jamaican curry chicken, you’ll be transported to the sun-drenched beaches and bustling markets of Jamaica. Each mouthful is a symphony of flavors – the earthy warmth of the curry powder, the subtle sweetness of the coconut milk, the fiery heat of the Scotch bonnet peppers. It’s a dish that’s meant to be savored slowly, allowing each flavor to unfold on your palate and leaving you craving more with every bite.
In Conclusion:
Jamaican curry chicken is more than just a dish – it’s a celebration of culture, tradition, and the joy of sharing a meal with loved ones. So why not bring a taste of the Caribbean into your own kitchen? With its bold flavors and easy preparation, Jamaican curry chicken is sure to become a favorite in your household. So grab your apron, fire up the stove, and get ready to embark on a culinary journey like no other. Happy cooking!
Print & Download Curry Chicken & Recipe
Curry Chicken & Rice
Equipment
- 1 Mr. Make It Happen Knife or preferred kitchen knife
- 1 Cutting Boatd
- 1 Large Bowl
- 2 Small Mixing Bowls
- 1 Mr. Make It Happen Skillet or preferred skillet
Ingredients
- 4 chicken leg quarters, skin removed
- 2-3 limes
- 1-2 habanero or scotch bonnet peppers
- thyme
- 2 tbsps garlic
- 1 tbsp ginger
- 2 tbsps walkerswood green seasoning
- 3-4 green onions
- curry seasoning
- all spice
- 2 carrots
- 2 russet potatoes
- 2 onions
- 1 can coconut milk
- 2 tbsps low sodium soy sauce
- 1 tbsp chicken bouillon
- chives
Instructions
- Once the chicken is prepped and cleaned up, it’s time to marinate. I like to use Walkerswood’s green seasoning (not a sponsor today) because it’s a high quality product and saves me the trouble of making it all from scratch.
- Mix together the green seasoning, scotch bonnet or habanero pepper, fresh thyme, green onion, chicken bouillon, ginger and garlic, etc.
- Coat the chicken completely and allow this to marinate for 2-24 hours.
- Once the chicken is prepped, it’s time for the other guests to arrive to the flavor party. I enjoy adding carrots and potatoes to my Curry Chicken, but feel free to do your own thing here too.
- Now it’s time to cook! We are going to start by searing the chicken in batches if necessary, golden brown.
- Next, sauté your aromatics until they release their tantalizing aroma, then add your curry powder and stir until fragrant and it turns into a rich dark color. (A lot of recipes will tell you to “burn the curry” but I feel like this can be misleading for someone new to the recipe. You’re really toasting the curry powder and enriching the flavor/color)
- Return the chicken to the pot, along with the potatoes, carrots, coconut milk, and chicken broth, then let everything simmer until the chicken is tender and the sauce has thickened to perfection.
- During the last 15-20 minutes of cooking, we will add in the potatoes and carrots to allow them to get tender but not mushy.
