How to Substitute Jamaican Curry Powder
Like all curry powders, Jamaican curry powder is a blend of different spices. There’s no one, single recipe for it, though most blends contain cumin, coriander, mustard, anise, fenugreek, allspice, and turmeric.
Jamaican curry powder is different than any curry powder you’ll typically find in an average U.S. supermarket because it contains more turmeric (which is why Jamaican dishes are often yellow) and allspice in comparison to the other spices.
To substitute Jamaican curry powder, I started with regular curry powder (which contains most of the same spices), then added extra turmeric and allspice. This allowed me to use ingredients that were easy for me to find, AND I didn’t have to toast and grind the spices myself.
It might not be a perfect, 100% authentic option, but it is a delicious one that gave me excellent results.
Substituting Scotch Bonnet Peppers
Scotch bonnet peppers are the other Jamaican ingredient I couldn’t find easily. They are very spicy but also a little sweet and fruity.
To substitute scotch bonnet peppers, dice a red bell pepper VERY finely. This mimics the sweetness of scotch bonnets.
Add a spicy pepper you can find. Jalapeno is a good option.
Up the spice level. Scotch bonnets are spicier than jalapenos. A pinch of cayenne pepper and extra hot sauce are a good way to increase the heat.
The Ingredients
Chicken. Lean, boneless, skinless chicken breasts become perfectly tender and moist as they slowly cook in the sauce. The protein-rich chicken helps make this curry hearty and satisfying. You can also use chicken thighs.
Red Bell Pepper + Jalapeño. These are my easy swaps that mimic the flavors of the traditional scotch bonnet peppers. Both red peppers and jalapenos are rich in Vitamin-A and Vitamin-C, making them healthy additions to this curry.
Garlic + Ginger. Essential flavor additions to curry dishes.
Spices. The flavor powerhouse! A mix of curry powder, turmeric, and allspice make this curry warm, cozy, and deeply satisfying.
Potatoes. I used Yukon gold potatoes because they have a deliciously buttery flavor, and their texture holds up nicely. Regular russet potatoes would work too. For an extra veggie, you could make this Jamaican curry chicken with potatoes and carrots, swapping out one of the potatoes for two medium carrots.
Coconut Milk. Making Jamaican curry chicken with coconut milk thickens the sauce and also helps tame the heat. I found light coconut milk resulted in a sauce that was still plenty thick and satisfying, but if you’d like to make it even richer, you can use full fat coconut milk.
Worcestershire Sauce. Adds a touch of savory, umami flavor to the curry.
White Wine Vinegar. Brightens up all the flavors and adds a touch of acidity.
Cayenne + Hot Sauce. To achieve that signature Jamaican curry heat, I used cayenne and hot sauce. Use a little or a lot of each to reach your desired level of spice.
Cilantro. For freshness and beautiful color.
Directions:
Salt the chicken, then saute the onions.
Add the bell pepper, jalapeño, garlic, and ginger
Stir in the Spices
Saute until the chicken is golden.
Add the potatoes.
Pour in the remaining ingredients, stirring before bringing everything to a simmer. Simmer 15 to 20 minutes.
Serve with cilantro and rice.
DIG IN!