Jamaican Curry Chicken

Earlier this week, I posted a recipe for Tomato Soup Florentine , and told you all about how we ate it at a wedding.

Well, something else that we ate that weekend was Jamaican Curry Chicken. A few days before the wedding, the Bride and Groom hosted a little get-together with their out-of-town guests and the Groom made this amazing dish. It was so yummy that I couldn’t scarf it down fast enough, and ended up with yellow curry stains all over my brand new shirt. pro tip: curry stains with a vengeance. I had to wash this shirt four times using various concoctions of oxy clean powder, liquid oxy clean, dawn dishwashing detergent, and of course laundry detergent. For awhile there, it didn’t look like Brand-New-Striped-Shirt was going to pull through.

Yuseff had a craving for this dish on Monday, but he couldn’t find a recipe that had exactly what he was looking for. So– he frankenstined a few together and sent it over to me. I couldn’t follow it, so I had to re-interpret it in the kitchen. The following recipe is the glorious result!

Jamaican Curry Chickenprint this recipe

Step 1: Generously season 6-8 chicken thighs with 1 Tbsp Red Pepper Flakes, 2-3 Sprigs Fresh Thyme, 2 Tsp Minced Garlic and salt and pepper to taste. For best results, let marinate in the spices for at least 2 hours. Place them in a pre-heated pan (medium heat) with 4 Tbsp Vegetable Oil. Turn the thighs until they browned on both sides and remove from pan.

Step 2: Saute 1 Chopped Red Onion in the pan drippings. Add 1 Tbsp Tomato Paste and 3-4 Tbsp of Curry Paste (depending on your preference). If you have curry powder, mix it with a little water to make it into a paste before adding it to the pan. Let simmer for a couple of minutes.

Step 3: Add the chicken back to the pan and coat with the sauce. Add 10 chopped baby carrots, 2 chopped green onions and 4 chopped golden potatoes. Cover with 2 Cups Chicken Broth. Stir and let simmer 15-20 minutes.


This sauce will boil down and thicken-- that's how you'll know it's ready!


Serve over white rice


3 thoughts on “Jamaican Curry Chicken

  1. Pingback: Tandoori Chicken and Naan « By the (cook)Book

  2. Pingback: Curried Shrimp « By the (cook)Book

Don't Be Shy. Leave a Reply:

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s