Coconut Curry
Jamaican cuisine is synonymous with bold flavors and unique spices, and the Jamaican Coconut Curry is no exception. This recipe finds the perfect balance between spiciness and creaminess, all while embracing the tropical flavors of coconut and Jamaican-style curry.
As the name suggests, the star ingredient in this recipe is coconut. The use of coconut in Jamaican cuisine is not only limited to its meat, but also its milk and oil. Coconut milk, which is made by blending freshly grated coconut meat with water, is used as the base of the curry. It brings a rich and creamy texture to the dish, while also balancing out the heat from the spices. The coconut oil used for cooking the onion, garlic and ginger lends a unique tropical flavor and aroma to the recipe.
Jamaican-style curry powder is another key ingredient in this recipe. It adds a distinct flavor to the curry, different from the Indian-style curry powder commonly found in other curries. Jamaican-style curry powder typically includes coriander, cumin, turmeric, allspice, black pepper and sometimes, cinnamon. This combination of spices brings warmth, depth and complexity to the dish.
To make the curry, chicken or vegetables are sautéed in the coconut oil with onions, garlic and ginger until slightly browned. Then, Jamaican-style curry powder is added to the mix and cooked until fragrant. Later, coconut milk, diced potatoes and carrots are added, and the dish is simmered until the chicken is cooked through and the vegetables are tender.
What makes this Jamaican Coconut Curry recipe so unique is the use of Scotch Bonnet peppers. These hot peppers are a staple in Jamaican cuisine, known for their intense heat and fruity undertones. When handling these peppers, it’s important to wear gloves and use caution as they can irritate the skin and eyes. Finely diced, these small but mighty peppers are added to the curry to bring a fiery kick to the dish.
To round out the flavors of this recipe, thyme and Jamaican bay leaves are also added during the cooking process. These herbs bring a subtle yet distinct earthy flavor to the dish.
Overall, the Jamaican Coconut Curry is a flavorful and aromatic dish that satisfies the cravings for a tropical and spicy dish. It’s perfect for a cozy dinner at home, a potluck with friends or a meal to impress guests. This recipe can be easily adapted to incorporate various proteins and vegetables, making it a versatile and easy-to-make dish that can be enjoyed by all.
Ingredients:
- 1 tablespoon coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon Jamaican curry powder
- 1/4 teaspoon ground allspice
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 can (14 ounces) coconut milk
- 1 cup water or low-sodium vegetable broth
- 2-3 cups cooked chickpeas or white beans
- 1 large carrot, diced
- 1 large yukon gold potato, diced
- 1/2 cup frozen peas
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Directions:
- In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the onion, garlic, and ginger and sauté for 2-3 minutes, until the onion is translucent.
- Add the Jamaican curry powder, allspice, coriander, cumin, and turmeric to the pot and stir to combine. Cook for another 2-3 minutes, until fragrant.
- Pour in the coconut milk and water or vegetable broth and stir to combine. Bring the mixture to a simmer.
- Add the chickpeas or white beans, carrots, and potatoes to the pot and stir to combine. Cover and simmer over low heat for 20-25 minutes, until the vegetables are tender.
- Add the frozen peas and cook for another 5 minutes, until heated through.
- Stir in the cilantro and season with salt and pepper to taste. Serve hot with rice or naan bread. Enjoy your delicious Jamaican Coconut Curry!