Jamaican Curried Chicken Recipe


1 whole chicken, about 3 to 4 pounds
Juice of 2 fresh limes
3 large garlic cloves, finely minced
2 green onions, finely chopped
1/4 inch fresh ginger, peeled and finely minced
1 1/2 tablespoons curry powder
1/4 teaspoon allspice
1 teaspoon sugar
2 teaspoons salt
2 tablespoons vegetable oil
2 cups water
3 medium potatoes, washed and cubed


1. Cut chicken in 1 1/2 to 2-inch serving pieces. Squeeze thejuice of the limes into a large bowl of water; wash the chicken piecesin the water and drain.

2. In small bowl mix the garlic, green onions and ginger; allowflavors to blend for 30 minutes.

3. Mix curry powder and allspice with sugar and salt. Rub spicemixture and the garlic mixture onto the chicken. Place in a glassbowl; cover and allow to “marinate” for 1 hour.

4. In large heavy skillet, brown chicken in hot oil overmedium-high heat. Add the water and potatoes. As soon as liquid startsto boil, reduce heat, cover and simmer until chicken is cooked,approximately 20 to 30 minutes. Chicken should be tender and juicesrun clear.

5. Serve with rice and vegetables


Try this Jamaican recipe to recapture a bit of the Jamaican experience or just to have a bit of the Jamaican vibes.

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Jamaican Jerk Pork Recipe


4 lb pork shoulder
¼ cup escallion finely chopped
¼ cup onion, finely chopped
¼ cup garlic minced
1 tbsp scotch bonnet pepper diced
2 tsp thyme minced
¼ tsp salt1 tsp brown sugar1 tsp allspice
½ tsp nutmeg minced
½ tsp cinnamon
¼ tsp black pepper
2 tsp cane vinegar
½ cup vegetable oil
1 cup Jamaican Jerk Sauce


1. Combine all of the ingredients except pork and vegetable oil and sauce in a blender and puree.
2. Place the pork in a roasting pan and coat with the marinade.
3. Cover and marinate overnight.
4. Prepare a charcoal grill when the coals glow dusty red, push the coals to the sides 5. Place a foil drip pan in the center arranging the coals around the pan to ride indirect heat.
6. Brush the meat with the marinade as often as possible for 1½ hours sprinkling with beer as well.
7. Add more coal and jerk. Remove the pork to a chopping board and chop with a cleaver into 1-inch pieces.

Aahh one of my all time favourite for those who never tried Jamaican Jerk Pork you got to try it and see what all the fuss is about. Caution a bit hot and spicy.

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Jamaican Jerk Chicken Recipe


1 tbs. Ground allspice
1 tbs. Dried thyme
1 1/2 tsp. Cayenne pepper
1 1/2 tsp. Freshly ground black pepper
1 1/2 tsp. Ground sage
3/4 tsp. Ground nutmeg
3/4 tsp. Ground cinnamon
2 tbs. Salt2 tbs. Garlic powder
1 tbs. Sugar1/4 cup Olive oil
1/4 cup Soy sauce
3/4 cup White vinegar
1/2 cup Orange juiceJuice of 1 lime
1 Scotch bonnet pepper, seeded and finely chopped
1 cup Chopped white onion
3 Green onions, finely chopped
4 Chicken breasts (6 to 8 oz)trimmed of fat


In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. 

With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and green onions and mix well. 

Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. 

Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade.

As you know Jamaica is the home of Jerk Chicken and Pork. Try both of them if you are having a barbecue this summer or party.

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Jamaican Beef Patties Recipe


2 cups flour
1/2 tsp salt
1 cup lard
1 cup cold water
1 tsp ground turmeric or (1/2 tsp Jamaican Curry Powder and 1/2 tsp annatto for coloring)
Beef filling for patties
1/2 cup milk


1. Sift flour, turmeric (for coloring), salt and knead in lard.

2. Bind with water to form a firm dough and knead for 2 minutes. 

3. Roll pastry 1/8 inches thick. Cut pastry round 6 inches.

4. For extra patty crust flakiness, roll out brush with lard, fold over and roll again. Do this about 3 times.

5. Divide beef filling between patties, brush edges with water. Fold over and seal glaze with milk.

6. Bake on top shelf for about 25 mins. at 450 degrees until golden brown.

You got to try this recipe if you haven’t had a Jamaican patty. You will love it; good for a lunch snack or a light meal.

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Jamaican Rice and Peas Recipe


1 1/2 cups dried red kidney beans, soaked overnight and drained
2 cloves garlic, smashed
1/2 cup unsweetened coconut milk
3 green onions, thinly sliced, plus more for garnish
1 Scotch bonnet pepper, chopped
3 sprigs fresh thyme
1 1/2 cups long grain rice
Salt and freshly ground pepper


Place beans and garlic in a medium saucepan and cover with cold water. 

Bring to a simmer and cook until the beans are tender, about 1 to 1 1/2 hours. 

When the beans are tender, stir in the coconut milk, green onions, Scotch bonnet, and thyme, and increase the heat to a boil. 

Stir in the rice, cover the pot, and cook until the rice is tender and has absorbed most of the liquid. 

Transfer to a large serving bowl and garnish with sliced green onions.


This dish goes well with rice or rice and peas. Jamaicans love this with curry goat or chicken; vegetarians will be at home with this dis also.

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