Eating Well-Jamaican Curry

January 16, 2016 Chris Dawson

Jamaican Curry.

Not as well known as Jamaican Jerk, but just as tasty.

You can make you spice blend at home and have it ready at a moments notice.


2 tbsp each, of Cumin Seeds, Whole Mustard Seeds, Anise, 3 tbsp, Coriander Seeds, 1 tbsp, Whole Allspice, and Fenugreek Seeds, and 5 tbsp Turmeric.

Use a spice grinder, or mortise and pestle, grind to a fine powder, and store in a tightly sealed jar. Store in a cool dark place.

Okay, so now that you have this curry blend ready.

Let's put it to use in a dish.

Jamaican Chicken Curry


  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 3 medium cloves garlic, minced (about 1 tablespoons)
  • 1 teaspoon minced fresh ginger
  • 1 scotch bonnet or habanero pepper, minced
  • 3 1/2 tablespoons Jamaican curry powder
  • 3 boneless, skinless chicken breasts, cut into 1-inch cubes (about 1 1/2 pounds total)
  • Kosher salt and freshly ground black pepper
  • 8 fingerling potatoes, sliced into 1/4-inch coins
  • 1 cup homemade or store-bought low sodium chicken stock
  • 2 cups full-fat coconut milk
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 teaspoons white wine vinegar
  • 1 1/2 teaspoons hot sauce, such as Grace
  • Cilantro for garnishing (optional)


Heat the oil in a medium saucepan over medium heat until shimmering. Add the onions, garlic, and ginger and cook, stirring, until the mixture begins to soften and the onions are almost translucent, 5 to 8 minutes. Add peppers and cook, stirring, for another 2 minutes. Add curry powder, stir, and continue to cook until curry powder turns deep gold and is fragrant, about 1 minute. Season the chicken with salt and pepper, add to pan and continue to cook for 8 to 10 minutes. Add the potatoes and cook for 3 minutes before adding the chicken broth, coconut milk, Worcestershire, vinegar and hot sauce. Reduce heat to low and simmer until chicken is cooked, potatoes are tender, and sauce is lightly reduced, about 30 minutes. Season to taste with salt and pepper. Garnish with cilantro if desired, and serve with sides such as grilled or fried plantains, beans, and rice.

The recipe and curry blend, come from the fine folks at Serious Eats


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