Jamaican chicken curry uses jerk spice, the spice mix that makes jerk chicken so popular. Jerk is a style of cooking where the marinade or spice rub is rubbed into the meat and then cooked. The two key ingredients in this spice mix are allspice and Scotch bonnet peppers. Serve this delicious curry with rice.
Use coconut milk for rich creamy texture (instead of the water).
- 1 Pound chicken cut into one-inch cubes (I used half a whole chicken cut into serving size pieces)
- 2 Teaspoons Jamaican curry powder
- 1 1/2 Teaspoon salt
- 1/4 Teaspoon black pepper powder
- 2 Tablespoons oil
- 1 medium-sized onion, chopped
- 2 Scotch bonnet pepper or habanero peppers, chopped
- 1 Teaspoon ginger garlic paste
- 2 Teaspoons garlic, minced
- 2 Tablespoons tomato puree
- Pinch of turmeric
- 1 medium-sized potato, peeled and cut into cubes
- 1- 1 1/2 Cup water
- Cilantro, for garnish
- White rice, cooked, for serving
Remove the skin from the chicken and cut it into 1½-inch to 2-inch pieces. Wash and place the chicken and skin in a bowl. Marinate the chicken with curry powder, salt, and black pepper. Marinating the chicken is optional. If possible, marinate it overnight or for 2–4 hours in the refrigerator.
Heat oil in a saucepan and sauté onions until translucent. Add Scotch bonnet or habanero peppers and sauté until peppers become soft. Add ginger garlic paste and garlic and sauté until ginger is lightly roasted. Add tomato and turmeric and cook for a minute or two. Add chicken and cook until chicken is lightly browned. Add potatoes and give it a good stir.
Add water, mix, cover, and cook until chicken and potatoes are cooked.
Garnish with cilantro and serve with rice.