JAMAICAN CURRY CHICKEN RECIPE
Jamaican curry chicken, try this simple, easy to make recipe.
Provided by Lesa
Categories Main Course
Number Of Ingredients 16
Steps:
- Remove the skin (if there is any) from the chicken and cut it into small pieces. Wash the chicken in water with the juice from the lime/lemon and the vinegar. Drain away all the excess water from the chicken. Dry with kitchen towel if necessary.
- In a kitchen bowl, add the chicken, onion, garlic, scotch bonnet pepper, pimento berries, ginger, salt, all-purpose seasoning, the curry powder and mix everything together and leave to marinate for 30 minutes or more.
- In a pot add the cooking oil and put to hot on medium heat.
- Add the seasoned chicken to the oil and stir well. Let the chicken cook until lightly brown on all sides. Don't let the pot burn, add a tip of water if necessary.
- Stir in the carrot, potato and thyme. Add water enough to cover the chicken in the pot. Cover and leave to cook for 25-30 minutes, until the chicken is cooked and the water is reduced to a curry gravy.
Nutrition Facts : Calories 238 kcal, ServingSize 1 serving
CARIBBEAN CURRIED CHICKEN
Having grown up in the Virgin Islands, I've eaten my fair share of authentic curried chicken. This recipe hits the mark with big, bold flavors. It's delicious served over rice. -Sharon Gibson, Hendersonville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Combine curry powder, garlic powder and pepper; sprinkle over chicken, pressing to help mixture adhere. Place chicken in a 3-qt. slow cooker. Sprinkle with onion. Carefully pour mojo criollo marinade along the sides of slow cooker, avoiding chicken to keep coating intact. Cook, covered, on low until a thermometer reads 170°, 4-6 hours. Remove chicken; keep warm., Pour cooking juices from slow cooker into a measuring cup; skim fat. In a large saucepan, heat oil over medium heat; whisk in flour until smooth. Gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat; add chicken and simmer about 5 minutes. If desired, serve with rice, green onions and cilantro.
Nutrition Facts : Calories 249 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 514mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
JAMAICAN CURRY POWDER
An authentic Jamaican curry powder without hot pepper, which should be added separately to any dish. You can also use powdered versions of any of the ingredients, but for better flavor use whole seed. For authentic Jamaican flavor, you will usually add Scotch Bonnet or Habanero peppers to your recipes. However, if you want to add heat directly to the powder, add 2-4 tablespoons cayenne powder to the mix, depending on your taste.
Provided by Monty
Categories World Cuisine Recipes Latin American Caribbean
Time 20m
Yield 36
Number Of Ingredients 7
Steps:
- 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. Remove the spices from the skillet, and allow to cool to room temperature. Grind the spices with the turmeric in a spice grinder. Store in an airtight container at room temperature.
Nutrition Facts : Calories 11.9 calories, Carbohydrate 1.8 g, Fat 0.5 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 1.6 mg, Sugar 0.1 g
CARIBBEAN PUMPKIN CURRY (CURRY PUMPKIN)
This how to make the ultimate one pan Caribbean style curry with pumpkin and a medley of vegetables with tofu pieces.
Provided by Charla
Categories Main Entree
Time 1h15m
Number Of Ingredients 19
Steps:
- Add the olive oil to a skillet/frying pan on medium heat then saute the onion, garlic, ginger, scallion and bell peppers until soft and fragrant.
- Add the chopped tomatoes, thyme, shado beni, curry powder, scotch bonnet and black pepper to the skillet then stir and combine.
- Add the pumpkin, sweet potato, cho cho/christophine tofu along with the tomato paste, tamarind paste and bay leaves.
- Finally add the coconut milk and then carefully fold into the rest of the ingredients.
- Bring the pan to a rolling boil then reduce the heat to low and cover the pan.
- Leave to simmer 40 - 45 minutes or until the sauce has thicken.
- Once finished add the pink salt to taste and discard the thyme stems/bay leaves.
Nutrition Facts : Calories 369 kcal, Sugar 10 g, Sodium 83 mg, Fat 28 g, SaturatedFat 19 g, Carbohydrate 30 g, Fiber 5 g, Protein 5 g, ServingSize 1 serving
CARIBBEAN CURRY
Hot Caribbean curry packed with veg and spices
Provided by Georginarose
Time 55m
Yield Serves 5
Number Of Ingredients 16
Steps:
- Heat the canola oil over medium heat in a saucepan.
- Add onions, garlic and ginger; cook, stirring for about 5 minutes. Add the curry powder, stir and continue to cook until the curry turns a dark golden colour (about 1 minute).
- Add the curry powder, stir and continue to cook until the curry turns a dark golden colour (about 1 minute).
- Add the chicken, salt and black pepper. Stir and continue to cook for about 10 minutes.
- Add the potatoes, carrots, green beans, baby corn, scotch bonnet pepper, chicken broth, and coconut milk to the pot.
- Cover the pot and cook the curry for about 35 minutes on low-medium heat or until the potatoes and carrots are softened to your liking.
- Serve with rice and beans.
JAMAICAN CURRY CHICKEN RECIPE
This Jamaican curry chicken recipe is the ultimate Caribbean comfort food of chicken seasoned with Jamaican curry powder and simmered in creamy curry sauce.
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 20
Steps:
- Cut up the chicken and add it to a mixing bowl. Rub the chicken pieces with curry powder, adobo seasonings, allspice, dried thyme, and salt and pepper to taste.
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and peppers to the pot and stir. Cook for 5 minutes to soften.
- Add the green onion, garlic, ginger and 2 tablespoons Jamaican curry powder. Cook 2-3 minutes, to let the curry powder bloom. This is called "burning the curry", which is not actually burning it.
- Add the chicken and cook for 10 minutes to brown all sides, flipping half way through.
- Stir in the coconut milk or chicken broth, potatoes and carrots. Taste and adjust with salt, pepper and hot sauce to your personal tastes. Add a few sprigs of fresh thyme here if you'd like.
- Bring to a boil, then cover and reduce the heat. Simmer for 20-30 minutes, or until the vegetables are softened and the chicken is fall-off-the-bone tender and cooked through. It should measure 165 degrees F internal when measured with a meat thermometer.
- Serve! I like to garnish mine with fresh chopped parsley and red pepper flakes.
Nutrition Facts : Calories 370 kcal, Carbohydrate 8 g, Protein 23 g, Fat 28 g, SaturatedFat 11 g, TransFat 0.1 g, Cholesterol 87 mg, Sodium 96 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 14 g, ServingSize 1 serving
JAMAICAN CURRY CHICKEN
A healthy Jamaican curry chicken made with coconut milk, potatoes, and everyday spices you can find at any grocery store. Authentic flavor and easy prep!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 55m
Number Of Ingredients 19
Steps:
- Sprinkle the chicken with salt. Set aside.
- In a Dutch oven or similar deep, sturdy pot, heat the oil over medium. Once it is hot, add the onions, and cook, stirring occasionally, until the onions begin to soften and turn translucent, 5 to 8 minutes.
- Stir in the red bell pepper, jalapeños, garlic, and ginger. Cook, stirring often, for 2 minutes.
- Add curry powder, turmeric, allspice, and cayenne. Cooking, stirring constantly, until spices turn deep gold and become ultra fragrant, about 1 minute.
- Add the chicken and sauté for 5 minutes, stirring often. It should look golden on the outside but does not need to be completely cooked through.
- Add the potatoes. Cook, stirring often, for 3 minutes.
- Add the coconut milk, Worcestershire, vinegar, and hot sauce. Stir to combine. Bring to a simmer. Continue to simmer, reducing the heat to low as needed, until the chicken is tender and cooked through, the potatoes are tender, and sauce has slightly reduced, 15 to 20 minutes. Stir every few minutes to keep the sauce from sticking.
- Taste and season with additional salt or hot sauce as desired. Serve hot over rice, with a big sprinkle of cilantro.
Nutrition Facts : ServingSize 1 (of 4), Calories 428 kcal, Carbohydrate 29 g, Protein 33 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 91 mg, Fiber 5 g, Sugar 4 g
CARIBBEAN COCONUT CURRY SAUCE
Make and share this Caribbean Coconut Curry Sauce recipe from Food.com.
Provided by Katie Hums
Categories Coconut
Time 50m
Yield 1 1/2 cups, 2 serving(s)
Number Of Ingredients 6
Steps:
- Whisk cream of coconut and fresh lime juice in small bowl until smooth.
- Stir in green onions, curry powder, cayenne pepper and salt.
- (Can be made 1 day ahead. Cover and refrigerate.) Brush half of sauce over chicken or seafood before and during grilling.
- Pass remaining sauce separately.
- NOTE: I usually serve this dish with a side of frijoles negros (black beans) and saffron rice cooked with pineapple juice instead of water.
CARIBBEAN CURRY SAUCE
a nice creamy curry sauce great on meats even grilled veggies.
Provided by malinda sargent
Categories Other Sauces
Number Of Ingredients 7
Steps:
- 1. Brown the scallion in the oil. Add the flour and brown for a minute longer. Add the remaining ingredients and bring to boil. Serve hot on grilled fish or meat.
CARIBBEAN CURRY SAUCE
Provided by tonkcats
Time 29m
Yield 1.25 cups
Number Of Ingredients 15
Steps:
- This is a wonderful cooking sauce. You can marinate chicken or meat in it before sauteing, grilling, broiling or baking. Dribbled over stir-fried vegetables, it makes a great dish to eat over rice.
Nutrition Facts :
CARIBBEAN CURRY SAUCE
This recipe is derived from Columbo, Jerk seasonings, and other Caribbean curries. This is a wonderful cooking sauce. You can marinate chicken or meat in it before sauteing, grilling, broiling or baking. Dribbled over stir-fried vegetables, it makes a great dish to eat over rice.
Provided by Tonkcats
Categories Caribbean
Time 10m
Yield 1 batch
Number Of Ingredients 15
Steps:
- Mix all together.
Nutrition Facts : Calories 876.4, Fat 70, SaturatedFat 9, Sodium 4224.9, Carbohydrate 58.4, Fiber 3.3, Sugar 43.3, Protein 10.8
CARIBBEAN COCONUT CURRY SAUCE
Categories Sauce Coconut Curry Summer Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Whisk cream of coconut and fresh lime juice in small bowl until smooth. Stir in green onions, curry powder, cayenne pepper and salt. (Can be made 1 day ahead. Cover and refrigerate.)
- Brush half of sauce over chicken or seafood before and during grilling. Pass remaining sauce separately.
JAMAICAN COCONUT CURRIED SALMON
Jamaican Coconut Curried Salmon is a delicious and flavourful salmon recipe that comes together in no time, making it perfect for those with busy schedules. Salmon fillets are nestled in a savoury sauce made from coconut milk, curry powder and infused with thyme, garlic, scotch bonnet and pimento flavours. Make this salmon dish for dinner or as a great addition to the weekly meal-prep lineup!
Provided by Taneisha Morris
Categories Fish & Seafood Jamaican & Caribbean Low Carb & Keto Main Dishes & Entrees Quick, Easy & Under 30
Time 25m
Number Of Ingredients 21
Steps:
- Pat dry salmon fillets and season with garlic powder, curry powder, black pepper, salt. Heat butter in a large nonstick skillet or saucepan over medium-high heat, add salmon fillets and cook, without moving, skin side up (if skin-on), until golden and crisp, around 4-5 minutes. Gently flip the fillets and reduce the heat to medium until done then remove from heat and set aside.
- In the same skillet or large saucepan, heat olive oil and butter over medium high heat and "burn", or cook the curry (1 tbsp) for about 2 minutes - see notes section. Add the julienned bell peppers, onion and the minced garlic to the saucepan. Sauté until the veggies have softened slightly; then add sprig(s) of fresh thyme and scotch bonnet pepper or hot pepper sauce.
- Stir in coconut milk until combined. Then add paprika, salt and black pepper, stirring occasionally for approx. 5 minutes. Combine the cornstarch and cold water in a small bowl until dissolved and stir it into the sauce if needed to thicken. Continue to let simmer while stirring occasionally, until the sauce begins to thicken. Return salmon to the saucepan and cover with sauce until completely coated. Add more salt/pepper as desired and remove the scotch bonnet pepper. Once the sauce has thickened to your liking, remove from the stove, serve while hot and enjoy!
Nutrition Facts : Calories 735 kcal, Carbohydrate 16 g, Protein 49 g, Fat 54 g, SaturatedFat 32 g, TransFat 0.3 g, Cholesterol 145 mg, Sodium 958 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 18 g, ServingSize 1 serving
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- Crumble in a stock cube, add curry powder, roughly chopped creamed coconut, lime zest (keep some to decorate) and pineapple chunks to the pan. Squeeze two lime wedges in. Pour 200ml of water in and stir well. Cook for 5 minutes on low heat stirring occasionally. The sauce should thicken slightly (if it gets too thick, just a add a splash of water). Taste and adjust the seasoning.
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