8 Reviews of Jamaican Chicken Curry

From: Chef #1296981

On Jun 27, 2009

this is EXACTLY how jamaican curry should taste... just like when I lived in Jamaica... the aroma, taste, spice is all there... I used thighs, cuz theyre simply the best part to use when simmering for so long. Hit this with a teaspoon or so of lime juice at the end too for that extra oomph!

From: Karen Elizabeth

On Jun 2, 2009

Made this for my DHs lunches, simple to put together and absolutely full of flavour. I used a coffee grinder to grind the curry powder (which smelled divine), its never been used to grind coffee but it's marvellous for nuts and seeds! I used all drumsticks, and let it cook away gently, DH declared it excellent. I made simple steamed white rice to go with it. Lovely recipe, made for ZWT5

From: lazyme

On May 31, 2009

Yummy! I loved the aroma of all of the seeds dry-roasting. I used a mini food-processor and had a little trouble grinding all of the seeds. I think I would use something else to grind them next time. I used a chicken thigh and drumstick and followed the directions as written. Great fresh curry flavor that went well with Coconut Rice. Thanks Deantini for a nice keeper. Made for ZWT5 2009.

From: agiolam

On Jul 1, 2009

This was delicious! The leftovers were even better! I made this practically as written for the chicken part. I omitted the scotch bonnet chili pepper and added potatoes. I already had a curry powder so I didn't need to make one. My DH was rubbing his belly after this meal (and I was smacking my lips) of curry chicken. We served it with rice.

From: Chef #1413070

On Oct 13, 2009

This recipe was PERFECT! Just the right amount of heat and flavor. A MUST USE!!!!

From: Mom2Danny

On Nov 2, 2009

Good jamaican home cooking ! Easy recipe using curry powder from the grocery store. I used a whole chicken cut up, used chicken bouillon & hot water instead of stock and because I was also out of coconut milk I used a few tablespoons of coconut cream mixed into evaporated milk - I added extra curry powder to taste and it is simmering away as I type.. can't wait to eat it in a little bit - the sauce tastes good so far.

From: Tigerlillyblu

On Nov 1, 2009

AWESOME recipe!!! My fiancee and family loved this recipe. I bought two (2 pd-ish) whole chickens (de-boned and removed skin). The mix of white and dark meat blended wonderfully with the spices, coconut milk and stock. I used approximately, 4 cups of sliced onions. I sauteed them with a little salt, to release water, then added the garlic, ginger and bonnet. At first I thought 4 tbsps of curry was too much, but it worked great with one (13.5 fl oz) can of A Taste of Thai - coconut milk, thyme and stock. The simmering for one and a half hours is important, it makes the sauce silky smooth. I served the dish with white basmati rice, along with an avocado, tomato and onion salad.

From: daisygrl64

On Nov 10, 2009

Delicious! Loved everything about this Curry chicken. I was already asked to make it again soon. Made for Everyday Is A Holiday Tag Game.