Where to Buy Jamaican Curry Powder?

Jamaican Curry Powder can be found in most Walmart Stores, or on Amazon.

There is a wide array of Jamaican brands, none of which are spicy.

Traditionally, when cooking Jamaican Curry, Scotch Bonnet Peppers are added for heat.

Jamaican Boneless Curry Chicken

Yield 3 Servings

Prep Time 30 Minutes

Cook Time 30 Minutes

Step 1:

Start by cutting any excess fat from chicken thighs and cut into ½ inch strips. 

Equipment Needed: A sharp knife and a cutting board. 

Step 2

Clean chicken by adding cut chicken to a bowl and squeezing the juice of half of a lemon and cover with water.

Drain and wash with clean water before draining. 

The Chicken Thighs should have a slight smell of citrus; Drain any excess water to ensure seasonings will stick to the chicken.

Step 3

Season chicken by adding ½ teaspoon of curry powder, paprika, black pepper, salt and scotch bonnet pepper.

Step 4

Using a large and thick skillet, heat vegetable oil on medium heat. Once heated, add the 2nd ½ tablespoons of curry powder and minced garlic. Cook for about 30 seconds to a minute until curry slightly changes in color and fragrant.

Step 5

Once curry becomes slightly caramelized, begin adding chicken pieces. Ensure each chicken piece is flat so allow an even cook and color. Cook for about 2-3 minutes on each side.

Jamaican Curry Chicken (Boneless)

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Yield: 4 Servings

Author: Chef Marsha

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

Traditional Jamaican Curry Chicken with a Twist

Ingredients

• 4 Boneless, Skinless Chicken Thighs
• 2 Teaspoon Jamaican Curry Powder, for Seasoning
• 2 Teaspoons Curry Powder, for Cooking
• ½ Teaspoon Smoked Paprika
• 1 Teaspoon Pink Himalayan Salt
• ½ Teaspoon Black Pepper
• ½ Scotch Bonnet Pepper
• 2 Small Potatoes, Diced
• 1 Medium Carrot, Peeled and Sliced
• 6 Pimento Balls
• 3 Garlic Cloves, Minced
• 1 Small Onion, Peeled and Slices
• 2 Tablespoon Vegetable Oil
• ½ Lemon or Lime
• 1 Cup Water, For Cooking
• Water, for Cleaning

Instructions

1. Start by cutting any excess fat from chicken thighs and cut into ½ inch strips.
2. Equipment Needed: A sharp knife and a cutting board.
3. Clean chicken by adding cut chicken to a bowl and squeezing the juice of half of a lemon and cover with water.
4. Drain and wash with clean water before draining.
5. The Chicken Thighs should have a slight smell of citrus; Drain any excess water to ensure seasonings will stick to the chicken.
6. Season chicken by adding ½ teaspoon of curry powder, paprika, black pepper, salt, sliced onions and scotch bonnet. Using a large spoon, or a gloved hand, massage the spices into the chicken then allow to sit and marinate at room temperature until ready to cook.
7. Using a large and thick skillet, heat vegetable oil on medium heat. Once heated, add the 2nd ½ tablespoons of curry powder and minced garlic. Cook for about 30 seconds to a minute until curry slightly changes in color and fragrant.
8. Once curry becomes slightly caramelized, begin adding chicken pieces. Ensure each chicken piece is flat so allow an even cook and color. Cook for about 2-3 minutes on each side.
9. Once flipped, add potatoes, onions, carrots, thyme and stir until vegetables are coated in spices. Add 1 Cup of water and stir. Cover and cook on medium heat until potatoes are soft and tender, about 15 minutes. Stir occasionally to keep an eye on the pot.
10. The potatoes will aid in creating a thick sauce, you may mash some potatoes to create a thicker sauce.

Calories

314.56

Fat (grams)

12.68

Sat. Fat (grams)

3.04

Carbs (grams)

23.46

Fiber (grams)

4.59

Net carbs

18.87

Sugar (grams)

3.37

Protein (grams)

30.20

Sodium (milligrams)

704.83

Cholesterol (grams)

136.64

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