In the spirit of gratitude, diversity, and culture, I want to share one of my favorite Caribbean meals with you—a little taste of the islands to brighten your holiday. Here’s a recipe that brings warmth, flavor, and tradition to the table. Enjoy your day, cherish your loved ones, and savor the experience. Wishing you all a joyful and fulfilling holiday! #mokahspeaks
Ingredients
- 2½ lbs Chicken
- 2 tbsp Curry powder
- 2 tbsp All-purpose or Chicken seasoning
- 1 ½ tsp Salt Or salt to your liking
- 5 Pimento berries (allspice, optional)
- 3 Cloves garlic Crushed
- 1 Medium onion Chopped
- 1 scallion/green onion & green peppers chopped
- 3 Sprig of fresh thyme
- 1 Large carrot Chopped
- 1 Small potato Diced
- 1 tsp Freshly grated ginger
- 1 Small scotch bonnet pepper seeds removed and findly chopped
- 3 tbsp Cooking oil
- Boiling water or Coconut milk
Wash the chicken
- 1 lime/lemon To wash the chicken
- 1 tsp Vinegar To wash the chicken
Instructions
- Remove the skin (if there’s any) from the chicken and cut it into small pieces. Wash the chicken in water with the juice from the lime/lemon and the vinegar. Drain away all the excess water from the chicken. Pat dry with a paper towel if necessary.
- In a kitchen bowl, add the chicken, onion, garlic, scotch bonnet pepper, pimento berries, ginger, salt, all-purpose seasoning, and 1 tbsp curry powder. Combine all the ingredients and leave to marinate for 30 minutes or more.
- In a pot, add the cooking oil and the rest of the curry powder. On medium fire, allow the oil to hot, but don’t let the curry powder get too dark.
- Just as the curry powder changes colour (golden brown), add the seasoned chicken and stir well. Let the chicken cook until lightly brown on all sides. If needed, add a tip of water to stop the pot burning.
- Add the carrot, potato and thyme. Add water (or coconut milk); enough to cover the chicken in the pot. Cover and leave to cook for 25-30 minutes or until the chicken is cooked and the liquid is reduced to a curry gravy.
Credit: https://jamaicanfoodsandrecipes.com/
- If you don’t like spicy food, use half a scotch bonnet pepper with seeds and membrane removed.
- You don’t have to leave it to marinate for 30 minutes, but I recommend it for more flavour.
- Substitute water for coconut milk for a more flavourful Jamaican curry chicken