Jamaican curry

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Thai Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1.5 to 2 pounds - Chicken pieces (650-900 grams)
  • 3.5 cups - coconut milk
  • 5 to 6 - green onions, trimmed to about 6 inches (7 or 8 cm each)
  • 2 tsp - whole dried all spice berries
  • 2 tbsp - fresh thyme leaves (or 2 tsp dried)
  • 2 inch piece - ginger, peeled
  • 6 cloves - Garlic
  • 4 - Ripe Habanera or Scotch Bonnet chillies (or regular hot chillies)
  • 1/2 lime - Juice
  • Salt to taste

How to Make Jamaican curry

  • Grind the green onions, all spices, thyme, ginger, garlic, and chillies to a smooth paste.
  • Add some of the coconut milk if you need to.
  • Put half of the coconut milk in a pan and boil it until it is reduced by about half.
  • Add the ground paste and cook over medium-high heat, stirring until the raw smell is gone.
  • Add the remaining coconut milk and bring to a boil.
  • Add chicken and salt and bring to a boil again, stirring constantly.
  • Reduce heat and simmer uncovered until the chicken is tender and the sauce is at the desired thickness.
  • It should not be too thin but not too thick either.
  • Stir in the lime juice and remove from heat.
  • Serve over plain white rice.