Jamaican Curry Chicken

Snow is in the forecast all week. The air is crisp, with a sparkly white blanket of the fluffy stuff outside as I type. Many feel warm this time of year with all holidays, hot toddies, and fuzzy slippers, but I prefer the warmth of the tropics. Soft sand, palm trees, exotic foods, and pink drinks are my happy place.
I’m thinking back fondly to when I was able to explore all the nooks and crannies of Caribbean Jamaica. I thought I was going to discover a large variety of culinary novelty, but what I found while scouring little beach shacks and beaten path food carts across the country was that locals love curry and jerk. Two gorgeous dishes. Lingering heat. Complex, yet simple flavors. Tender, juicy meats. What more could a girl want?
I talked to so many roadside ‘chefs’ producing delightful food from 50 gallon drum bbqs, asking for their secrets. I came home and recreated Jamaican curry chicken, and I think you’ll love it. Its flavors will bring you to the beach, and the spice will get you though until Central Oregon is warm again. Plus, it is a super easy way to use so many goodies from the winter CSA. Enjoy!
(serves 6)
Two lbs. Chicken thigh, chopped to be bite sized
1 lb. Potato, diced
1 lb. Carrot, diced
1 large onion, diced
2 cups basmati, steamed
A few sprigs of cilantro for garnish
Curry Sauce:
3 tbsp. Curry powder (Making the scratch powder took hours. Don’t bother. Just buy it)
1 tbsp. Fresh ginger, diced
1 scotch bonnet/manzana/habanero pepper (seeds removed if you can’t handle the heat)
3 large cloves garlic, roughly chopped
1 tsp. Ground allspice berries
1 tbsp. Fresh thyme leaves
1 can (16 oz.) coconut milk
salt and pepper to taste
  1. Puree all curry sauce ingredients together.
  2. Marinate chicken in curry sauce covered in the fridge overnight if possible. It tastes better.
  3. Add carrot, onion, and potato to a hot pan with a little fat of choice. Brown over medium high heat.
  4. Add curry marinated chicken and sauce to the pan and let simmer until all ingredients are tender.
  5. Serve over steamed rice. Top with cilantro for freshness.