Curry Me Back to Jamaica!

October 6, 2011

Man, that was tasty. A co-worker of the MHK’s founder brought in a giant bowl of Jamaican chicken curry for lunch today, and it was rather delicious. Tender chicken and potato chunks coated in an extremely flavorful curry gravy, with just a little spiciness – it hit the spot. I had to ask several times what else was in the dish, as the amount of flavor seemed to be a lot more than just the curry powder, onions, Scotch bonnet pepper (or habanero, pretty much the same thing), garlic, and salt. But she assured me that’s all there is, and who am I to argue? Although she did say there is just a touch of a secret ingredient – I guessed that it’s something sweet, but she refused to divulge the info. Make sure you use the Jamaican/West Indian¬†variety of curry powder (available in most supermarkets) and not the Indian or Thai variety. I needed a bit more kick, so I added some hot pepper sauce, and that did the trick; but there is plenty of spice in the dish on its own for the less fiery appetites. Definitely serve this with rice or bread to sop up the amazing gravy. Enjoy!

Kimora’s Jamaican Chicken Curry

(serves 4)

2 tbsp. oil

1 lb. chicken thighs, quartered

salt and pepper

2 tbsp. Jamaican curry powder

1/2 onion, diced

1 tsp. minced garlic

1 Scotch bonnet (or habanero) pepper, stemmed and chopped

4 potatoes, peeled and cut into 1-inch cubes


Heat oil in large saucepan on med-high heat. Season chicken with curry powder, salt and pepper. Brown chicken pieces in the oil, then add onion, garlic, potatoes and Scotch bonnet pepper. Add water until chicken is half covered. Reduce heat to medium, cover and cook for about 45 minutes or until chicken is cooked through and potatoes are tender. Eat!


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