Ingredients with Measurements:
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons Jamaican jerk seasoning
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 can (14 ounces) coconut milk
- 1 cup chicken broth
- 1 tablespoon cornstarch
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. In a large bowl, mix the chicken pieces with Jamaican jerk seasoning until evenly coated.
2. Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes.
3. Remove the chicken from the skillet and set aside.
4. Add the onion and garlic to the skillet and cook until softened, about 3-5 minutes.
5. Add the curry powder, cumin, coriander, and turmeric to the skillet and cook for 1-2 minutes, stirring constantly.
6. Pour in the coconut milk and chicken broth, and bring to a simmer.
7. In a small bowl, whisk together the cornstarch with 2 tablespoons of water until smooth. Add the cornstarch mixture to the skillet and stir until the sauce thickens, about 2-3 minutes.
8. Return the chicken to the skillet and stir to coat with the sauce. Season with salt and pepper to taste.
9. Reduce the heat to low and simmer for 10-15 minutes, until the chicken is cooked through and the sauce has thickened.
10. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking the chicken and onions, and low heat for simmering the sauce.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 12g
Protein: 38g
Sodium: 350mg
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb.
- Jamaican jerk seasoning can be substituted with any other type of spice blend.
- Coconut milk can be substituted with heavy cream or half-and-half.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add diced potatoes or sweet potatoes to the curry for extra texture and flavor.
- Use shrimp instead of chicken for a seafood twist on the recipe.
- Add chopped bell peppers or carrots for added vegetables.
Tips and tricks:
- Make sure to evenly coat the chicken with the Jamaican jerk seasoning for maximum flavor.
- Don't overcook the chicken, as it can become tough and dry.
- Use a wooden spoon or spatula to stir the curry, as metal utensils can scratch the skillet.
Storage instructions:
Leftover Jamaican Jerk Chicken Curry can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, simply microwave the curry in a microwave-safe dish until heated through, or reheat on the stovetop over low heat, stirring occasionally.
Presentation ideas:
Serve the Jamaican Jerk Chicken Curry in a large bowl, garnished with fresh cilantro and a sprinkle of Jamaican jerk seasoning.
Garnishes:
Fresh cilantro, chopped scallions, or a sprinkle of Jamaican jerk seasoning.
Pairings:
Serve the Jamaican Jerk Chicken Curry with rice or naan bread for a complete meal.
Suggested side dishes:
- Steamed vegetables, such as broccoli or green beans.
- A side salad with mixed greens and a vinaigrette dressing.
- Fried plantains or sweet potato fries.
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the sauce is too thin, whisk together more cornstarch with water and add it to the skillet.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Jamaican Jerk Chicken Curry is a fusion of Jamaican and Indian cuisine, combining the bold flavors of Jamaican jerk seasoning with the creamy richness of Indian curry.
Flavor profiles:
This recipe has a spicy and savory flavor, with a hint of sweetness from the coconut milk.
Serving suggestions:
Serve the Jamaican Jerk Chicken Curry as a main dish for dinner or lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Jamaican