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Caribbean-Indian Fusion: Jerk Chicken Curry with Coconut Rice

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Ingredients:

For Jerk Chicken Marinade:

  • 1.5 lbs (about 700g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons Caribbean jerk seasoning
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon olive oil
  • 1 teaspoon thyme
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 4 cloves garlic, minced
  • 1 Scotch bonnet pepper, seeds removed and minced (adjust according to spice preference)
  • Juice of 1 lime
  • Salt and pepper to taste

For Curry Sauce:

  • 1 large onion, finely chopped
  • 1 tablespoon ginger, minced
  • 3 tablespoons curry powder
  • 1 can (14 oz) coconut milk
  • 1 cup chicken broth
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • Salt and pepper to taste
  • Fresh cilantro for garnish

For Coconut Rice:

  • 1 cup basmati rice
  • 1 can (14 oz) coconut milk
  • 1 cup water
  • Salt to taste

Instructions:

Jerk Chicken Marinade:

  1. In a large bowl, combine all the jerk chicken marinade ingredients, ensuring the chicken is well coated. Cover and refrigerate for at least 2 hours or overnight for maximum flavor.

Coconut Rice:

  1. Rinse the basmati rice under cold water until the water runs clear.
  2. In a saucepan, combine the rice, coconut milk, water, and a pinch of salt. Bring to a boil.
  3. Reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork.

Jerk Chicken Curry:

  1. Heat a large skillet or pan over medium-high heat. Add a bit of oil.
  2. Add the marinated jerk chicken pieces and cook until browned on all sides and cooked through. Remove the chicken from the pan and set aside.
  3. In the same pan, add more oil if needed and sauté the chopped onions until softened.
  4. Add minced ginger and curry powder, cooking for 1-2 minutes until fragrant.
  5. Stir in tomato paste, coconut milk, chicken broth, and brown sugar. Bring to a simmer.
  6. Return the cooked jerk chicken to the pan, ensuring it's well coated in the curry sauce. Simmer for an additional 10-15 minutes to allow the flavors to meld.
  7. Season with salt and pepper to taste.

Serving:

  1. Serve the jerk chicken curry over a bed of coconut rice.
  2. Garnish with fresh cilantro.
  3. Enjoy this delicious fusion of Caribbean and Indian flavors!

David Roganov

David Roganov

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