Does anyone have a good Jamaican Chicken Curry recipe they can share?? I found a couple online, but sometimes the ones passed down from the fam are the best. Thanks in advance for any ideas / secrets!! PS, still no surf...
i don't know any recipes, but word on the street is that there is a new jamaican restaurant opening up in berlin. i think you're in de, so that might be out of your way, but the guy who owns it is definitely from jamaica. if you stop by there, he might be able to help you out. i heard its opening the beginning of july and its located in the pines plaza off 589. hope this helps.
ps maybe some surf early tuesday am...looks like dawn patrol.
I just ran your question by my chef, cause he has made me some really good chicken curry before, that had a creamier sauce to it. He just rattled off a recipe with about 100 ingredients in it. And there are like 27 different specific spices just in a true curry sauce, so please PM me if you really, really, really want this thing, cause it's hand written and I could write it out... Sounds really complicated too. And some of these spices sound pretty rare. Never heard of 3 of them... There is probably a less authentic curry sauce out there.... I will keep you posted...
Here is a much easier, dummied down version, that with a heavy Jerk Spice Rub on the chicken, will result in your desired effect...
** Jerk Spice Rub the entire chicken...
8 ounces onions, small dice
2 teaspoons garlic, crushed
2 tablespoons ghee or clarified butter
2 ounces fresh ginger, fine dice
1 1/2 teaspoons turmeric
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1/2 teaspoon ground fenugreek
20 ounces coconut milk
3 pounds roasting chicken, cut into 8 pieces
1 teaspoon salt
3 green chiles, slit lengthwise
1 ounce lemon juice
1. Stir-fry the onions and garlic in the ghee until the onions are golden brown.
2. 2. To make the wet masala, mix the ginger, turmeric, coriander, cumin, cayenne pepper and fenugreek; add just enough of the coconut milk to form a paste.
3. 3. Add the wet masala to the onions and stir-fry for 8 minutes.
4. 4. Add the chicken pieces and cook, turning them frequently, for 6-8 minutes.
5. 5. Add the remaining coconut milk, salt and chiles. Bring to a boil, cover and reduce to a simmer. Cook until the chicken is done, approximately 45 minutes.
6. 6. Just before service, stir in the lemon juice and adjust the seasonings. Serve with Saffron Rice (see recipe) and a chutney.
*** Note that is says to use Saffron rice. You can probably find some already infused store bought saffron rice, because actually saffron comes in like a $100 little 2 .oz box... So, either use white citrus rice or try to find already infused saffron.. And dont over do the saffron, its pretty potent.
Like I said, this is a ghetto curry recipe that is lacking a few traditional indian things, but since you are going for the jamaican style, the overall flavor should be on point because the spices should over power some of the subtlety.
Zach, thanks a lot dude!! I have an Indian store close to my house, I went there and picked up curry powder and then added from there. I did use a lot of the ingredients you posted though! I bet the 100 ingredient recipe is really good!! But, I did go for the dummied down version for now. Actually turned out pretty good! (careful with the scotch bonnet peppers!!! They will light that a$$ up!) Thanks again brotha!