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Jamaican Chicken Curry & Brown Rice

Jamaican Chicken Curry & Brown Rice

Name: Jamaican Chicken Curry & Brown Rice
Total time: 2 min 25 s
Yield: 1
Ingredients: 1.5 tablespoons Lobia Dal White; 2.5 teaspoons Yellow Moong Dal; 0.25 cups Brown Basmati Rice; 1.75 glasses Water; 1.25 teaspoons Salt; 1 teaspoon Peanut (with Skin); 0.5 teaspoons Sesame White (til); 0.5 teaspoons Pumpkin Seed; 0.5 teaspoons Sunflower Seeds; 2 teaspoons Coconut Milk Powder; 1 pinch Coriander Powder; 1 pinch Thyme Herbs (dry); 1 pinch Canneyenne Pepper; 1 pinch Pepper; 1 pinch Cinnamon Powder; 0.5 teaspoons Refined Oil; 1.5 units Green Chillies; 1 piece Garlic; 0.25 cups Onion; 1 pinch Turmeric Powder; 1 piece Broccoli; 1 small piece Capsicum Red-regular; 1 unit Chicken Breasts; 0.25 cups Spinach W/o Roots; 1 pinch Aromat Powder; 1 teaspoon Lemon Juice; 1 pinch Nutmeg; 1 cup Pineapple; 5 leafs Coriander Leaves; 1 unit Red Chillies

Time30 Min

DifficultyIntermediate

Serves1

The Island flavours of Jamaica are truly represented in this Jamaican Chicken Curry. It has the perfect blend of traditional Caribbean flavours in a rich and spicy sauce. This dish full of deep flavours, chicken and vegetables, is perfect as everyday dinner or Sunday lunch main dish. The spice and flavourful taste of Jamaican Chicken Curry Brown Rice Restaurant style suit the Indian palate. Cooked ... slowly with curry ingredients and other spices, this bold Jamaican Chicken Curry Brown Rice Recipe fits perfectly with Indian cuisine. Jamaican Chicken Curry Brown Rice Ingredients include chicken and red bell pepper, making the dish healthy. Make with fewer chillies and it can be served to your kids. This Jamaican Chicken Curry Brown Rice Recipe can be adapted to other variations. Instead of chicken breasts, use chicken thighs or lamb or beef. For a vegetarian curry, skip any meat and use more vegetables or paneer. To lower the Jamaican Chicken Curry Brown Rice Calories, make it with tofu cubes. Change the type of peppers for a different taste. As any Indian curry, this curry can be served with all kinds of Indian bread, rice and side dishes. As this chicken recipe is hot and spicy, it is best served with brown rice or steamed white rice to tone down the heat. For a get-together or a party, add roasted potatoes salad or a vegetable salad and a dessert along with the rice.

Ingredients

Dry Grocery

Lobia Dal White

1.5 tablespoons

Yellow Moong Dal

2.5 teaspoons

Brown Basmati Rice

0.25 cups

Salt

1.25 teaspoons

Peanut (with Skin)

1 teaspoon

Sesame White (til)

0.5 teaspoons

Pumpkin Seed

0.5 teaspoons

Sunflower Seeds

0.5 teaspoons

Coconut Milk Powder

2 teaspoons

Coriander Powder

1 pinch

Thyme Herbs (dry)

1 pinch

Canneyenne Pepper

1 pinch

Cinnamon Powder

1 pinch

Refined Oil

0.5 teaspoons

Turmeric Powder

1 pinch

Aromat Powder

1 pinch

Nutmeg

1 pinch

Fruits & Vegetables

Onion

0.25 cups

Broccoli

1 piece

Capsicum Red-regular

1 small piece

Spinach W/o Roots

0.25 cups

Pineapple

1 cup

English Cucumber

0.5 unit

Mint W/o Roots

3 leafs

Poultry

Chicken Breasts

1 unit

Other

Water

1.75 glasses

Pepper

1 pinch

Green Chillies

1.5 units

Garlic

1 piece

Lemon Juice

1 teaspoon

Coriander Leaves

5 leafs

Red Chillies

1 unit

Directions

In a heavy bottom vessel, add Lobia, Water and soak overnight.

In a bowl add Water, Moong Dal and soak for some time

In a bowl, add Water, Brown Rice and soak for 30 min.

In a heavy bottom vessel, add Water, Salt, Rice and cook till soft.

In a heavy bottom vessel, add soaked Lobia , Water, Salt and cook till soft.

Strain the Rice, remove to a container and keep aside.

Remove boiled Lobia to a bowl and keep aside.

Take a baking tray, add Peanuts and place it in an oven for roasting and remove the skin and set aside.

Heat a pan, add Sesame Seeds, Pumpkin Seeds, Sunflower Seeds and toast it properly.

Remove to a bowl and add roasted de-skin Peanut.

Toss well and keep aside.

In a bowl, add warm Water and Coconut Milk Powder.

Mix properly and keep aside.

In a bowl, add Coriander Powder, Dry Thyme, Cayenne Pepper Powder, Black Pepper Powder and Cinnamon Powder.

Mix properly and keep aside.

Heat Oil in a pan. Add minced Green Chillies, Garlic, Onion and sauté till Golden Brown.

Add Turmeric Powder, Jamaican Spice Mix and sauté.

Add Lobia and stir.

Add Water, Coconut Milk and bring to boil.

Add Broccoli, diced Red Pepper and cook till soft.

Add diced Chicken, Spinach and cook for 10 minutes.

Add Salt, Aromat Powder and bring to boil.

Take off the heat, add Lemon Juice, Nutmeg and mix properly.

Remove to a bowl and keep aside.

In a bowl, add diced Pineapple, chopped Coriander, chopped Red Chilli and Salt.

Toss together and keep aside.

In a bowl, add julienne English Cucumber, chopped Mint Leaves, Lemon Juice, soaked Moong, Garnish Mix and Salt.

Toss together and keep aside.

Serve Jamaican Chicken Curry with boiled Brown Rice, Cucumber Mint Salad and Pineapple Coriander Salad.

Tips to make Jamaican Chicken Curry Brown Rice:

Jamaican Chicken Curry Brown Rice is simple and quick to make. Few tips to Prepare Jamaican Chicken Curry Brown Rice at Home: The chicken and other vegetables might leave moisture and make the curry thin, simmer for long period to let the curry become thick or add a mixture of corn-starch with water. To develop rich flavour, simmer the curry sauce longer on low heat. Don’t cook on high heat. On high heat, chicken doesn’t cook completely and is chewy or tough. If don’t want to make the Jamaican curry powder at home, use any ready-made curry powder and add a bit of turmeric powder. For a richer flavour, use coconut milk instead of coconut powder. For an even thick and creamier curry, use full-fat coconut milk. For a good flavour, replace water with chicken or vegetable broth. For the signature Jamaican curry spiciness, add the cayenne powder with hot sauce as per your taste. To make a Jamaican style-curry, see the Jamaican Chicken Curry Brown Rice Video and try this easy-to-cook dish.

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Jamaican Chicken Curry & Brown Rice

Ingredients

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Fruits & Vegetables

Poultry

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