Grammy's Kitchen · Chicken Curry · Jamaican Curry Chicken
One of 171 chicken curry recipes we measured
from www.seriouseats.com
1 cooks on www.seriouseats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.
| this recipe | typical | |
|---|---|---|
| liquid | 24% | 47% |
| fat | 3% | 3% |
| aromatics | 16% | 17% |
| salt | 0% | 1% |
| vegetables and beans | 24% | 24% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1588 g | 3 1/2 pounds (1.6kg) bone-in, skin-on chicken parts (see notes) |
| 1 lime or lemon, halved | |
| Kosher salt and freshly ground black pepper | |
| 4 g | 2 teaspoons ground turmeric |
| 9 g | 3 medium cloves garlic, minced |
| 2 g | 1 small Scotch bonnet pepper, stemmed, seeded, and minced |
| 6 g | 1 tablespoon Jamaican curry powder |
| 2 g | 1 teaspoon ground allspice |
| 2 g | 1 teaspoon minced fresh ginger |
| 6 g | 1 tablespoon picked fresh thyme leaves |
| 54 g | 1/4 cup (60ml) canola or other neutral oil, divided |
| 6 g | 1 tablespoon Jamaican curry powder |
| 2 g | 1 teaspoon minced fresh ginger |
| 2 g | 1 teaspoon ground cumin, optional (see notes) |
| 2 g | 1 teaspoon ground coriander seed, optional (see notes) |
| 2 g | 1 teaspoon garam masala, optional (see notes) |
| 237 g | 1 medium yellow onion (8 ounces; 237g), diced |
| 237 g | 2 medium carrots (about 8 ounces; 237g total), peeled and diced (optional; see notes) |
| 142 g | 1 small Yukon Gold potato (5 ounces; 142g), diced (optional; see notes) |
| 2 g | 2 thyme sprigs |
| 2 g | 1 small Scotch bonnet pepper, whole |
| 5 g | 5 whole allspice berries |
| 383 g | 1/2 cup (113ml) coconut milk from one 13.5-ounce (400ml) can, plus more if needed (see notes) |
| basmati rice |
Method: 8 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“My family loved this recipe, I did substitute the scotch bonnet for a habanero pepper instead, I was afraid it would give it too much heat but it surprisingly wasn't too hot. I did remove the pepper about half way through simmering though as I wasn't sure how ” — a cook
“Recipe sounds absolutely delicious and rich with a variety of spices, much like the way my Jamaican friend makes her dish, minus some of the optional ingredients you outlined already.Love this and cannot wait to experience your version too.As for me adding the” — a cook