Miss G’s Simple Jamaican Curry Chicken Recipe - Jamaicans and Jamaica - Jamaicans.com (2024)

FAQs

What is Jamaican curry chicken made of? ›

About Jamaican Curry Chicken

Traditional Jamaican curry is made with scotch bonnet peppers and Jamaican curry powder. It's a bold, flavorful dish that's cooked slowly over low heat, allowing time for the spices to develop. It contains pieces of juicy chicken (usually thighs), along with carrots and potatoes.

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 Jamaican curry powder is more mild in that way.

We make curry chicken all the time, especially in times of celebration. In the 17 century curry and other spices were brought to Jamaica by Eastern Indians.

Jamaica: Sticking with the Caribbean, a mix of British and Indian influence gave rise to a localized variety of curry goat -- Jamaica's most popular curry dish.

Jamaican curry powder contains multiple spices that are good sources of important nutrients. Those nutrients include: Vitamins: Pimento and turmeric both contain moderate levels of vitamin C, while cumin contains vitamin B-1. Turmeric also contains a significant amount of vitamin B-6.

Directions. Combine the coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries in a skillet. Toast over medium heat until the color of the spices slightly darkens, and the spices are very fragrant, about 10 minutes.

There are three main types of Thai curries—red, yellow, and green—which are categorized by the color of the curry paste. The color of the chilies and other ingredients gives each curry its distinct hue. Traditionally, all Thai curries were made with the same ingredients except for one thing: the chilies.

“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.

East Indians comprise the second largest ethnic group on the island and that can be traced back to some 36,000 Indians who were brought to Jamaica between 1845 and 1921. East Indian cuisine sees its influence on such items as curry goat, curry chicken and roti has been adopted by the Jamaican culture.

Who brought curry goat to Jamaica? ›

The advent of Curry Goat in Jamaican cuisine is often attributed to Indian indentured laborers in the 19th century. They introduced the technique of currying to the island, which Jamaicans adopted and made their own by using local ingredients and methods.

The Jamaican pineapple is indigenous to South America mainly Brazil and Paraguay. The Tainos Indians who were originally from South America brought the pineapple to Jamaica and the rest of the Caribbean. They were the first foreigners to arrive in Jamaica which happened before long before Christopher Columbus was born.

Made up of meat and vegetables in a spiced sauce, usually accompanied by rice, curry can potentially claim 'good for you' status. The vegetables contain lots of minerals and nutrients, and turmeric – the main spice in most curry powders – has anti-inflammatory effects.

Freshly grated ginger, brown sugar, nutmeg, allspice berries, cinnamon, dried thyme (or fresh), salt and black pepper. Chicken. You can use any cuts of chicken to make jerk chicken.

A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom.

In Jamaica, jerk chicken is famous for its pungent marinade, marked by allspice and Scotch bonnet peppers, which are similar to habanero chili peppers. (Holes are usually poked into the meat to enable the marinade to spread.)