Bold aromatic flavors of Jamaican Curry and smooth creamed coconut make this Yellow curry chicken dish a delicious recipe for your friends and family.
Curry is a seasoning that is worldwide. Many variations and flavors create a different version of curry from Red Curry, Green Curry, Yellow Curry. Yellow Curry is made in many different cultures with their own unique blend of seasonings. My favorite version out of all of the curries is Yellow Jamaican Curry. It is the one that I have been most familiar with in my life.
I was a young teenager when I was first introduced to this wonderful dish. Many of my friends were originally from Jamaica and from other Caribbean Islands. They would only cook Caribbean foods in their homes and special events. I was fortunate to be invited to both on a regular basis.
This recipe was not titled Jamaican Curry Chicken because I didn't add all the original ingredients in this recipe. I like just the chicken in this dish so I omit potatoes and hot scotch bonnet peppers. I always keep scotch bonnet sauce in my pantry so family and friends can add their own heat to this dish.
Jamaican Curry is always found in Ethnic Market stores and now has also become available in some large food chains such as Superstore. I purchase thyme at the Caribbean stores as this version of thyme is different than the fresh thyme in major grocers. Silver Thyme is used in Caribbean dishes. It has a very strong bold flavor that I really enjoy. I use it in all of my Caribbean recipes.
My favorite Curry brand is Montego Jamaican Style Curry. It comes in mild or hot versions. I prefer mild as I don't like really spicy food. Jamaican Curry includes some seasonings such as Turmeric, Coriander, Fenugreek, Salt, Pepper, Garlic, Cumin and a small amount of chili pepper.
Indian Curry is very similar to Jamaican Curry. Similar ingredients include Turmeric, Cumin and Coriander and also Cayenne Pepper. Indian Curry has a larger amount of Cayenne and a few other ingredients such as Mustard Seed, Cinnamon, Cloves, Bay leaf and Curry Leaves.
Red Curry and Green Curry is used in Thai Cuisine and is in a paste instead of powder. Many of the ingredients are fresh and are cooked and blended together to form a hot spicy mixture that is unique in flavor. The ingredients usually consist of Red or Green chili peppers, Lemongrass, Ginger, Garlic, Galangal, Shallots, Coriander root, Cardamom, Cloves, Coriander, Cumin, Cinnamon, Kaffir lime leaves and Coconut milk.
Indian and Thai Curry is not suitable for this recipe as they would bring a totally different taste to this dish.
This recipe is easy to prepare and cook. I started cooking this dish when I was a young teenager when my cooking skills weren't all that good. I have had over 40 years to perfect it. The steps to make this delicious dish are simple. Generously season the chicken. Brown the meat and simmer it. Make the dish creamy by adding the creamed coconut as it helps thicken the sauce. If the pan sauce is not thick enough you can thicken it more with cornstarch slurry. As long as you have all of the ingredients you can make this dish as a weekly dinner or a Sunday Supper. Your family and friends will love it.
Gather all of your ingredients. This ensures that you don't forget to add everything that you need to make this great tasting dish.
Chop onion and garlic into small pieces. If you are using scotch bonnet pepper you would chop that as well.
Measure your dry spices and combine them in a small bowl.
Add onions and garlic and dry seasonings and some of the thyme to the chicken. I let it marinade for about an hour. This will ensure the chicken is saturated well with the curry flavor.
After the chicken has marinated, brown the meat in a hot frying pan until all sides are brown.
Add the water to the pan and bring to a boil. Once it has come to a boil. Turn down and simmer till chicken is fully cooked.
Add fresh Thyme. This will add an earthy flavor to the dish.
Add the creamed coconut to the pan with the chicken. This will help to thicken the sauce.
The coconut cream does add some thickness to the sauce but I like my sauce a little bit more thicker. Mix cornstarch with water and add to the pan. Bring sauce to boil to activate the corn starch then turn heat down and let it simmer. Keep a close eye on the pan as the coconut can burn easily.
Simmer the sauce until it is to the consistency that you like. Once it is thickened, remove from heat.
Time to serve this amazing dish. Serve it with white rice or rice and peas. My favorite is having it with Dahl Roti bread. You can also make a roti with this curry chicken. It is delicious any way you want to serve it. May you and your friends and family enjoy this creamy seasoned curry dish.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Thank you for visiting Meat and More Recipes. It gives me great joy to share my version of recipes with you and your family and friends. Feel free to adjust or add any ingredients you like to make it more enjoyable for your tastes.