Jamaican Chicken Curry uses a blend of onions and peppers in a Caribbean spicy curry sauce to create an outstandingly delicious dish. It is among my favorite dishes and it has become one of the most popular recipes on my blog.
In this variation of the dish, I briefly braise succulent chicken wings to a fall-off-the-bone texture in just 30 minutes of cooking time. Wings are a great option for this dish since they absorbs the flavors of the curry well and can be cooked in short time without the need to brown the meat. A five minute video below demonstrates how easy and quick it is to marinate and cook this dish in short time. Note: I do recommend at least an hour of marination time, but once you are ready cook the dish will be ready to eat in just a half-hour.
Along with key ingredients of onions, scallions, thyme, and bell peppers, I highly recommend the following brand spices for this dish: JCS Reggae Country Style Jamaican Curry Powder, JCS Reggae Country Style Boston Dry Jerk Seasoning, and Matouk's Calypso Sauce. The Calypso Sauce especially gives this dish a nice flavor using its blend of scotch bonnet peppers to give the dish heat. All three spices can usually be found at specialty Caribbean or African food stores. If there isn't a specialty food store near you, Amazon.com offers the spices on its website and can deliver them to your door. Below are the key bottled ingredients used in this dish.
Prep Time: 10 minutes (+ 1-8 hours for marination)
Cooking Time: 30 minutes
Juice from 1 lemon
Juice from 1 lime
4 cups water
2 lbs. Chicken Wings (drummets and main wings only -- exclude wing tips)
1 Large Onion sliced
3 Scallions (green onions) chopped
1/2 Red Bell Pepper Sliced
1/2 Yellow or Orange Bell Pepper Sliced
3 Table Spoons JCS Jamaican Curry Powder
2 Teaspoons JCS Boston Dry Jerk Seasoning
1 Teaspoon Thyme
3 Tablespoons Soy Sauce
3 Tablespoons Matouk's Calypso Sauce (or other hot sauce)
2 Tablespoons Vegetable Oil
Salt and Pepper to taste
Quick Recipe Video