Best 4 Jamaican Curry Powder Recipes

Jamaican curry powder is a fragrant and aromatic blend of spices that is commonly used in Jamaican cuisine. It is made from a combination of turmeric, cumin, coriander, fenugreek, allspice, cloves, ginger, and Scotch bonnet peppers. The exact proportions of each spice can vary, resulting in different variations of the curry powder. Jamaican curry powder is typically used to make curries, a popular dish in Jamaica that is made with meat, fish, or vegetables. It can also be used to flavor other dishes, such as soups, stews, and grilled meats. In this article, we will explore some of the best recipes that utilize Jamaican curry powder, providing you with a culinary journey through the vibrant flavors of Jamaican cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

JAMAICAN CURRY POWDER RECIPE

Jamaican Curry Powder Recipe image

This Jamaican curry powder recipe is a taste of the Caribbean with a versatile mix of warming spices and fiery heat that's easy to adjust, perfect for quick and easy meals!

Provided by Mike Hultquist

Categories Main Course Seasonings

Number Of Ingredients 13

Ingredients

3 tablespoons ground turmeric
2 tablespoons whole coriander seeds (or use 2-1/2 tablespoons ground)
2 tablespoons whole yellow mustard seeds (or use 2-1/2 tablespoons ground)
1 teaspoon whole fenugreek seeds (or use ½ teaspoon ground fenugreek)
1 tablespoon whole allspice berries (or use 1 tablespoon ground allspice)
2 teaspoons whole cumin seeds (or use 2-1/2 teaspoons ground cumin)
2 teaspoons ground ginger
1 teaspoon black peppercorns (or use 1-1/2 teaspoons ground black pepper)
¼ teaspoon Scotch Bonnet powder (optional, for heat, or use cayenne or other spicy chili powder - or add more to taste!)
1 tablespoon whole anise seeds (or use 1 tablespoon ground anise (optional))
1 dried clove (or use ¼ teaspoon ground)
¼ teaspoon ground nutmeg
1/2 teaspoon Salt (or to taste)

Steps:

Toast the Seeds/Grains. If you are using seeds/grains, lightly toast them in a hot dry pan on medium-low heat for 2-3 minutes, stirring a bit, until they become nicely fragrant. Do not let them burn or you will get a bitter flavor.
Grind in a spice grinder or with a mortar and pestle along with the other ingredients. Mix well.
For Ground Ingredients Only. Simply mix all of the spices together until well incorporated.
Store in an airtight container in a cool, dark place for 3 months. Will last longer, but will begin to lose potency.

Nutrition Facts : Calories 9 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

JAMAICAN STYLE CURRY CHICKEN

Jamaican Style Curry Chicken image

This is a recipe that I have put together over some various websites, verbal consultations and just experimenting on my own and with my family. Rich and hearty with a great flavor when you can't get the real thing in the islands. Try a variety of hot peppers to change the flavor - even sweet bell peppers give a different taste. Use fresh thyme to really bring out the fresh taste.

Provided by Ed G II

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup vegetable oil
1 onion, chopped
1 tomato, chopped
1 garlic clove, chopped
2 tablespoons Jamaican-style curry powder
2 slices habanero pepper
¼ teaspoon ground thyme
2 skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
1 cup water
½ teaspoon salt, or to taste

Steps:

Heat vegetable oil in a skillet over medium-high heat; cook and stir onion, tomato, garlic, curry powder, habanero pepper, and thyme until onion is golden, about 7 minutes. Stir in chicken and cook until chicken is lightly browned, about 5 minutes.
Pour water into the skillet, reduce heat to low; cover and simmer until chicken is no longer pink at the center, about 30 minutes. Season with salt.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 6.2 g, Cholesterol 30.4 mg, Fat 15.4 g, Fiber 2 g, Protein 12.5 g, SaturatedFat 2.6 g, Sodium 322.2 mg, Sugar 2.3 g

JAMAICAN CURRY POWDER

Jamaican Curry Powder image

An authentic Jamaican curry powder without hot pepper, which should be added separately to any dish. You can also use powdered versions of any of the ingredients, but for better flavor use whole seed. For authentic Jamaican flavor, you will usually add Scotch Bonnet or Habanero peppers to your recipes. However, if you want to add heat directly to the powder, add 2-4 tablespoons cayenne powder to the mix, depending on your taste.

Provided by Monty

Categories World Cuisine Recipes Latin American Caribbean

Time 20m

Yield 36

Number Of Ingredients 7

Ingredients

¼ cup whole coriander seeds
2 tablespoons whole cumin seeds
2 tablespoons whole mustard seeds
2 tablespoons whole anise seeds
1 tablespoon whole fenugreek seeds
1 tablespoon whole allspice berries
5 tablespoons ground turmeric

Steps:

Combine the coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries in a skillet. Toast over medium heat until the color of the spices slightly darkens, and the spices are very fragrant, about 10 minutes. Remove the spices from the skillet, and allow to cool to room temperature. Grind the spices with the turmeric in a spice grinder. Store in an airtight container at room temperature.

Nutrition Facts : Calories 11.9 calories, Carbohydrate 1.8 g, Fat 0.5 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 1.6 mg, Sugar 0.1 g

JAMAICAN CURRY CHICKEN AND POTATOES

Jamaican Curry Chicken and Potatoes image

There's nothing more comforting than chicken and potatoes, and this recipe is no exception. Getting its flavor and heat from a combination of mild Jamaican curry powder and Scotch bonnet pepper, it's not as hot as some Indian or Thai curries. Jamaican curry powder tends to be heavy on turmeric and less on spice, and this recipe uses just one Scotch bonnet pepper, which is kept whole but punctured to gently release flavor. The result is more warming than spicy. Eat this one-pot recipe by itself as a kind of stew, or over rice, letting all the flavors meld together.

Provided by Millie Peartree

Categories dinner, poultry, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 pounds bone-in, skin-on chicken legs and thighs, skin removed
1 tablespoon garlic powder
Kosher salt and black pepper
2 tablespoons olive oil, plus more as needed
1 large onion, sliced
4 garlic cloves, minced
2 tablespoons Jamaican hot curry powder, such as Jamaican Choice or Grace, plus more as needed
1 Scotch bonnet or habanero pepper
4 medium Yukon Gold potatoes, washed and quartered
1 to 2 quarts chicken stock (reduce or add liquid depending on pot size)
1 dried bay leaf
2 fresh thyme sprigs
1/4 cup cornstarch
White rice, for serving

Steps:

Place chicken in a large bowl. Season chicken with the garlic powder, 2 teaspoons salt and 1/2 teaspoon pepper, making sure it's evenly coated. Let come to room temperature.
Heat a deep Dutch oven or heavy pan over medium-high. Drizzle in the olive oil. Add sliced onions, season with salt and pepper. Using a rubber spatula or wooden spoon, stir to combine, and cook until soft and fragrant, 3 to 4 minutes. Add garlic, stirring to keep the garlic from scorching, and cook for 30 seconds or until tender. Using a pair of tongs or a spoon, remove onions and garlic from the pan; set aside in a bowl.
If needed, add more oil to coat the bottom of the pan. Reduce the heat to medium. Add the room-temperature chicken to the pan, and sear chicken on both sides, in batches if necessary, until golden brown, about 7 to 8 minutes total.
Sprinkle curry powder over and around chicken. Let the spices bloom and toast until fragrant, about 2 minutes.
Add reserved onions and garlic to the pan. Using a paring knife, pierce the Scotch bonnet pepper. Add to the pan. Add potatoes, and stir to evenly coat chicken and potatoes.
Pour in chicken stock to nearly cover the chicken. Add the bay leaf and thyme sprigs. Bring to a simmer. Remove Scotch bonnet pepper. Cover pot and cook for 30 minutes, or until chicken is tender and falling off the bone. Taste and adjust the curry powder, salt and pepper as needed.
In a small bowl, combine cornstarch with 1/4 cup water to form a slurry. (The chicken curry can be eaten as is, like a soup, or slurry can be added to thicken the sauce to a gravy-like consistency.) Add 1 tablespoon of the slurry, and bring to a boil to thicken, adding more slurry to reach desired consistency. Retrieve bay leaf and thyme stems and discard. Serve with rice.

Tips:

Use fresh, high-quality ingredients for the best flavor.
If you don't have all the spices called for in a recipe, you can substitute similar spices. For example, you can use ground cumin instead of ground coriander.
Toast the spices before using them to bring out their flavor.
Don't be afraid to experiment with different combinations of spices to create your own unique curry powder blend.
Store curry powder in an airtight container in a cool, dark place for up to six months.

Conclusion:

Jamaican curry powder is a versatile spice blend that can be used to add flavor to a variety of dishes. It is easy to make at home using a few simple ingredients. With a little experimentation, you can create your own unique curry powder blend that will add a touch of Jamaican flavor to your favorite recipes.