Jamaican Inspired Curry

This here, is a delicious, hearty curry, swimming with succulent chicken, heirloom carrots, onions, and chunky potatoes for added oomph. For some reason, i love a good curry with potatoes in it, i feel like potatoes are great vessels to soak up the flavors of your cooking and just make the dish that much more filling. 

This curry dish that i created today is Jamaican inspired, as my best friend just came back there leading a mission team alongside her husband. She texted me a picture of three pair of beautiful earrings, all vibrant and colorful and she said, "and which ones for you?" i don't know why but the made me feel so special that she thought of me in the middle of serving in Jamaica and even picked out tiny little gifts! 

I began searching Pinterest for Jamaican recipes..i know Jamaica has their own version of amazing curry, and i knew i would have to give some a try..i found a few to gather ideas and then i got to work..this recipe i am sharing with you came loosely from one i found, but because i added and subtracted so much and swapped and traded, i feel confidently i can share this as my own. I love reading recipes and learning from them, but i do try hard to create using my own experience and instinct as far as flavor profiles go..i am always always eager to learn, but since this is my little blog, i want to share MY recipes with you!!

here we go!

you'll need:

2 boneless chicken breasts, cut into bite size pieces

1/2 large purple onion, sliced 

4 medium size russet potatoes, peeled and cut into chunks

2-3 heirloom carrots, peeled and chopped 

6 teaspoons of madras curry powder

1 teaspoon cumin

1/2 teaspoon ground mustard 

1/2 teaspoon ground cinnamon 

1/4 teaspoon garlic salt 

1 teaspoon thyme

juice of half a lime

1 large bunch of chopped coriander 

canola oil

1-2 cups chicken stock

1/4 cup heavy whipping cream 

salt to taste

ground black pepper

sugar to taste 

in a large pan, over medium heat, allow oil to heat up. cook chicken pieces along with the thyme and seasoned with salt. 

once chicken is closer to being cooked, add onions, potatoes, and carrots.

add curry powder, cumin, cinnamon, garlic salt, and black pepper. mix and stir and get everything coated. if it starts to dry up, add bit more oil. 

next is chicken stock. give everything room to mix and merry and dip and bring the heat down just a notch so the stock can cook down a bit and create a bit of a sauce..i covered mine for a bit and checked on it often.

as it thickens a bit, continue to taste and season with salt and black pepper, even sugar. my husband loves a hint of  sweetness and acidity to his curry, so i always keep that in mind when i cook. tweak it to your preference..

stir in the cream, fresh coriander, and lime juice. 

transfer curry to large serving bowl and serve hot over basmati rice and roti to scoop all the goodness up! i hope you enjoy it as much as my family did!!