Jamaican Chicken Curry Caribbean Recipe
Chicken curry is delicious on its own, but when you make Jamaican chicken curry, it is sheer heaven. The notorious scotch bonnet peppers turn up the heat in this savory bowl of curried chicken and rice. Offering Jamaican Red Stripe beer at the table might not be such a bad idea!
For a more authentic flavor, use a curry powder with an Indian or Caribbean brand name. Ethnic curry powders seem to have more "bite" to them than domestic brands do.
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- 1 tablespoon canola oil
- 1 large yellow onion, diced
- 3 or 4 cloves garlic, minced
- 1 or 2 scotch bonnet peppers, seeded minced
- 2 medium tomatoes, diced
- 3 or 4 teaspoons curry powder
- 1 teaspoon cumin, ground
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric
- 1 pound boneless chicken thighs or breasts, diced
- 2 cups water or chicken broth
- 2 carrots, diced
- 2 cups potatoes, diced
- 1 can(15oz) chick peas, drained
- 3-4 cups cooked jasmine, basmati or long grain white rice
Jamaican Cooking From Amazon
- In a large saucepan, heat the oil. Add the onion, garlic, and Scotch bonnet pepper and cook, stirring, for about 4 minutes over medium heat. Add tomatoes, curry powder, cumin, black pepper, salt, and turmeric and cook, stirring, for 3 minutes more. Stir in the chicken and cook, stirring, for 4 minutes more. Add the water, carrots, potatoes, and chick peas and bring to a simmer. Cook for 20-25 minutes over medium heat until the chicken is fully cooked, stirring occasionally.
- Spoon the rice into bowls and ladle the curried chicken over the top. Serve at once.
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