Jamaican Coconut Curry Chicken

Ingredients

While the original Romanian Ciulama is a creamy chicken dish made with sour cream and served with polenta, this Jamaican adaptation replaces the sour cream with coconut milk and incorporates a blend of Jamaican spices. The flavors are bolder and spicier, with the addition of ingredients like scotch bonnet peppers, allspice, and thyme. The dish is served with rice or roti bread instead of polenta, giving it a distinct Jamaican twist. We alse have the original recipe for Ciulama, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons Jamaican curry powder 2 tablespoons Jamaican curry powder
• 1 teaspoon allspice 1 teaspoon allspice
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 scotch bonnet peppers, seeded and finely chopped 2 scotch bonnet peppers, seeded and finely chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 400 ml (13.5 fl oz) coconut milk 400 ml (13.5 fl oz) coconut milk
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 20g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the chicken pieces, Jamaican curry powder, allspice, paprika, dried thyme, onion, garlic, and scotch bonnet peppers. Mix well to ensure the chicken is coated with the spices. Let it marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
2. 2.
   Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the marinated chicken and cook until browned on all sides.
3. 3.
   Stir in the coconut milk, tomato paste, and brown sugar. Season with salt and pepper to taste. Bring the mixture to a simmer.
4. 4.
   Reduce the heat to low, cover the pot, and let the chicken simmer for about 45 minutes to 1 hour, or until the chicken is cooked through and tender.
5. 5.
   Serve the Jamaican Coconut Curry Chicken over fluffy rice or with warm roti bread. Garnish with fresh cilantro.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.
• Scotch bonnet peppers — Handle with caution and use gloves when chopping, as they are very spicy. Adjust the amount according to your spice tolerance.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lime juice to the curry before serving.
• If you prefer a milder curry, reduce the amount of scotch bonnet peppers or remove the seeds.
• Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Feel free to add vegetables like bell peppers, carrots, or potatoes to the curry for added texture and nutrition.

Serving advice

Serve the Jamaican Coconut Curry Chicken with a side of fluffy white rice or warm roti bread. The rice will absorb the flavorful curry sauce, while the roti bread can be used to scoop up the chicken and sauce. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

To present the dish beautifully, place a generous portion of the Jamaican Coconut Curry Chicken in the center of a plate. Surround it with a ring of fluffy white rice or neatly folded roti bread. Drizzle some of the curry sauce over the chicken and garnish with fresh cilantro leaves. Serve with a slice of lime on the side for an extra touch of tropical flair.