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Jamaican Curry Chicken with Coconut Rice
Jamaican Curry Chicken with Coconut Rice is a traditional Jamaican recipe for a classic hot chicken and potato curry served with coconut rice. The full recipe is presented here and I hope you enjoy this classic Jamaican version of: Jamaican Curry Chicken with Coconut Rice.
prep time
10 minutes
cook time
45 minutes
Total Time:
44 minutes
Additional Time:
(+2 hours marinating)
Serves:
4
Rating: 
Tags : CurryChilli RecipesSpice RecipesChicken RecipesJamaica Recipes
This is a slightly simplified version of the classic Jamaican chicken curry. Here it’s married with classic coconut rice. There are many variants of this recipe; and many omit the bell pepper. As well as coconut rice (presented here) curry rice is often also served with rice and peas.
Ingredients:
For the Jamaican Curry Powder:
35g turmeric powder
2 tbsp ground cumin seeds
1 tsp coriander seeds ground
1 tsp mustard powder
2 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp freshly-grated nutmeg
1/2 tsp thyme (Jamaican or common)
1/2 tsp black mustard seeds
For the curry chicken:
300g (2/3 lb) chicken thighs, boneless
1 tsp sea salt flakes
1 tsp freshly-ground black pepper
3 tbsp Jamaican curry powder
4 tbsp vegetable oil
1 brown onion, chopped
4 garlic cloves, finely chopped
2 spring onions, chopped
1 red bell pepper, chopped
1 Scotch bonnet (or other chilli), split in half
1 large Maris Piper or other floury potato, peeled and chopped
1 carrot, sliced
For the coconut rice:
225g (1/2 lb) long-grain rice, rinsed
200ml (4/5 cup) coconut milk
¼ tsp sea salt flakes
½ tsp coconut oil
½ tsp butter
Method:
Begin with the curry powder. Simply combine the ingredients in a bowl. Stir to mix then transfer to a lidded jar or tin and store in a cool cupboard. If you want more of a kick add chilli flakes or ground Scotch bonnet chillies to the mix. Many often add celery salt and black pepper to the basic curry mix but in my opinion, if you want to use them, it's better to add these at the end of cooking then you can adjust the levels to your own taste.
To prepare the curry chicken, season the chicken with the salt, black pepper and a tbsp of curry powder in a large bowl, rubbing to cover the meat completely. Cover and set aside in the refrigerator to marinate for a couple of hours.
Heat the oil in a saucepan (or wok) over a medium heat and add the onion and garlic. Cook for 5–7 minutes, or until soft. Add the remaining curry powder and a little water, stir and cook for 3 minutes, or until browned.
Add the marinated chicken and brown for a few minutes, then add 500ml (2 cups) water and cook for a few more minutes. Add the spring onions, chilli, potato, bell pepper and carrot and cook for 20 minutes, or until the chicken is cooked through and the vegetables are tender. Take out the chilli before serving.
For the coconut rice, place the rice in a small saucepan, add 250ml (1 cup) water along with the coconut milk and set over medium heat. Add the salt, coconut oil and butter. Reduce the heat to medium–low and cook for 20 minutes, or until the rice is tender. Drain if needed.
Serve the chicken curry with the coconut rice.
