Make this Jamaican curry chicken recipe if you’re planning to experience any Jamaican cuisine. Well-seasoned and simmered in a flavorful curry sauce. This mouthwatering recipe is one for chicken foodies and is bursting with flavor.

If you’ve ever eaten Jamaican food in general, you already know how important taste and spice are. For this authentic Jamaican curry chicken, you can enjoy the heat. It’s cooked in a sauce of spicy peppers, garlic, chicken stock, and coconut milk, with a few more spices and vegetables to give it some additional punch.

One of many Jamaicans’ favorite comfort foods from their youth. Including a gluten-free alternative and no dairy at all. I’m ecstatic to share my Jamaican curry chicken dish with you all at last. It has taken a very long time; however, I needed to make sure that I was presenting something that was both tested and proven to the food that I ate growing up.

Friends, we’re talking Jamaican curry chicken! Did you know that curry is popular throughout the Caribbean? Curry dishes may be found all around the world. The taste composition of Jamaican curries differs from Indian curries in terms of the general flavors used.

The amount of turmeric and other ingredients will be increased, creating an irresistible taste basis that might make this one of your favorite new meals. There are many other Jamaican curry chicken recipes out there, but I swear that this one is the most authentic.

Don’t worry; you may modify the hot tastes to suit your taste buds.

What is Jamaican Curry?

Jamaican curry does not have a standard recipe because each family has its own customs. It is often a combination of seasonings that may be obtained nearby. You may season your curry yourself using a variety of flavorings or purchase pre-made mixtures.

I had to use Scotch bonnet peppers in my sauce because they are a common ingredient in Jamaican cuisine. They give things a sweet-spicy kick, but be careful! For people with a low tolerance for heat, these guys may be rather hot. My curry’s coconut milk provides just the right amount of cooling. Consequently, you won’t pass away from heat stroke.

 

Every cook has a different curry recipe.

Jamaican curries vary from restaurant to restaurant and from cook to cook, with each chef passionately arguing whether or not to add particular ingredients, tomatoes or no tomatoes, and coconut milk or not. Since this is ultimately your meal, you may make any necessary adjustments.

Although this is how I enjoy it, I have included other alternatives in the ingredients. Jamaican curry chicken is really simple to cook and has a ton of flavor.

What’s the point of burning the curry?

Because Jamaican curry powder is so potent, it’s vital to burn it first when using it to prevent stomach problems for certain people. Additionally, richer flavor and color are released during the “burning” process.

Can I use Sweet Potatoes Foe Jamaican Curry Chicken?

Sure, you can use sweet potato in your Jamaican Chicken curry without a doubt. For two reasons: first, it gives the sauce some good “body” or thickness while it cooks with the chicken; second, it provides some great flavor when you eat the chicken with your preferred side dish.

Since I love to try new things, I would absolutely substitute sweet potatoes to mix things up. I won’t be harmed.

Serving suggestions for Jamaican chicken curry

Typically, Jamaican curry chicken is served with a plate of white rice, sautéed vegetables, and either fried plantains or plantain chips. For a healthy twist, I’ve loved the curry chicken with a plate of brown Basmati rice, sautéed vegetables, mashed potatoes, etc.

It’s really up to you; you could even serve it with a side of orzo. Just enjoy yourself—neutral positions are great!

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Ingredients

For the Chicken and Marinade:

• 3-4 Chicken Drumsticks
• 2 TBSP of Jamaican curry powder
• 1 tsp of sea salt
• 1-2 tsp Flavo Rice or all-purpose seasoning (optional)
• 1-1/2 tsp of black pepper
• 1 tsp of garlic powder
• 1-2 tsp of onion powder
• 1 tsp of dried parsley
• 1/2 tsp of smoked paprika
• 2 TBSP of browning (optional)

For Jamaican Curry Sauce

• 2 TBSP of olive oil, Extra virgin
• 14 oz. of full-fat coconut milk, 1 can
• 2 peeled and cubed russet potatoes
• 2 peeled and chopped carrots
• 1 chopped bell pepper
• 3-4 minced garlic cloves
• 1 tsp of sea salt
• 1 tsp of black pepper
• 2 TBSP of minced ginger, fresh
• 2 chopped green onions
• 1-2thyme sprigs, fresh
• 8 TBSP of low-sodium chicken stock
• 2-3 scotch bonnet peppers(Use habanero peppers if you prefer)
• 1 TBSP of low-sodium soy sauce
• 3 TBSP of Jamaican curry powder
• 1 TBSP of Jamaican hot sauce(Or any other brand you prefer)
• 1 tsp of ground allspice

Instructions

For the Chicken Marinade:

• Add the freshly cleaned and washed chicken to a large bowl, including the salt, pepper, browning, garlic powder, smoked paprika, onion powder, parsley, All-purpose or Flavo Rice, and curry powder, and stir to coat the chicken thoroughly.
• Place the coated chicken in an air-tight bag that is firmly sealed, then put it in the fridge for around three hours. Overnight marinating is preferred because it really needs to be marinated for at least 3 hours. Allow chicken to rest at room temp for 15 to 20 minutes before using.

To Burn The Curry Powder:

• It’s crucial to “burn” your curry powder before using it if you want to make true Jamaican curry.
• Heat the curry powder with the olive oil in a large saucepan or skillet over medium-high heat. Curry powder should be stirred with oil and let to rest for two to three minutes or until it turns dark brown and becomes aromatic.

For The Chicken:

• Add the garlic, ginger, bonnet or habanero peppers, onions, and bell peppers, and sauté until aromatic and golden. Stir in the nutmeg, salt, and black pepper, allspice into the mixture and mix well. Add the chicken that has been marinated now, and cook for 3–4 minutes on each side or until it is seared.
• Add the soy sauce, chicken stock, spicy sauce, and coconut milk and stir to incorporate. Add the diced potatoes and carrots after the mixture has boiled for about a minute. Throw them into the sauce, add the thyme sprigs, and lower the heat to simmer for 20 around mins, stirring regularly, or until the sauce thickens and also the chicken is cooked thru and is tender. Once finished, turn off the heat.
• To serve, plate the curry chicken and a side of your choice (veggies, rice, or whatever you like). If preferred, garnish with a little dried parsley and a few dashes of red pepper flakes.

All you need is a boxed cake mix, butter, eggs, and chocolate chips to make Lazy Chocolate Chip Cookie Bars. So delicious and soft! The easiest cookies you’ll ever make are these lazy chocolate chip cookie bars!

Nothing beats a chocolate chip cookie with a glass of milk (or coffee) for dipping. I had a yearning for one the other day, but I was in a bad mood. I’m not in the mood for a long prep and bake time. I just needed that cookie, and I needed it ASAP.

My appetite was completely fulfilled by these simple cookie bars. They’re soft, gooey, and chock-full of chocolate. They also taste like classic chocolate chip cookies.

Recipe For Lazy Chocolate Chip Cookie Bars

The Lazy Cookie Bar is amazing. It is prepared with a boxed cake mix, which is one of my favorite cupboard items. So adaptable, so simple, and so delicious. There are only four ingredients, and you probably have them already in your pantry.

It isn’t a particularly thick bar. It’s more like a cookie made in a sheet pan. It’s gooey, and I’m a sucker for the edges, which are my favorite part.

Can I add Other Flavors to the Cake Mix?

The versatility of this dish is one of its best features. I’ve made them using red velvet cake mixes, chocolate cake mixes, and birthday cake mixes, and they’ve always turned out great! Plus, feel free to experiment with other varieties of chips and nuts.

When the holiday baking chips come out, I get extremely excited. You could have a lot of fun with this dish, and no one but you will realize how simple it was to prepare.

Prepare ahead of time

• To store: These cookies can be kept at room temperature for up to a week in an airtight container or bag.
• To freeze: Place cookies in a covered container or bag, divided by parchment paper (to prevent sticking). Freeze for a maximum of three months in advance.

Customize to Your Cravings

• Use any type of chocolate chip you desire, including dark, milk, semi-sweet (traditional), butterscotch, peanut butter, and white. Dark is what I use.
• Before baking, toss in some Skor pieces.
• Toss chopped walnuts, macadamia nuts, or pecans into the batter.

Sizes of Pans Possible

A 9-inch square pan with a capacity of around 10 cups was required for the mix. As a result, all of the following pan choices will work:

• 9″ x 9″ square
• 9″ spring form pan
• 10″ x 15″ jelly roll pan
• 11″ x 7″ rectangle

It’s possible that the baking times will need to be adjusted. The first three will take around the same 30 minutes. It took 18-20 minutes on the jelly roll pan, which I used to speed things up. Even less if you thoroughly extend the dough out to the edges.

Ingredients for Lazy Chocolate Chip Cookie Bars

• eggs
• salted butter
• semi-sweet chocolate chips
• yellow cake mix

To Make Lazy Chocolate Chip Cookie Bars, Follow These Instructions:

Preheat the oven to 350 degrees Fahrenheit. Using nonstick cooking spray, coat a 9×13-inch baking dish. I prefer the one that contains flour (Baker’s Joy).

Combine the dry cake mix, melted butter, and beaten eggs in a mixing bowl.

Since the batter will be fairly thick, it will be simpler if you use an electric or stand mixer. Add the chocolate chips to the mix. In a greased baking dish, spread the batter.

And because the batter is so thick, I prefer to coat my hand with nonstick cooking spray and then push it about with my hand.

Place it in the oven and bake for 20-25 minutes, or until it is uniformly spread out.

It will bubble up as it cooks and turns golden brown, mostly around the edges, when finished.

And, like any delicious chocolate chip cookie, I prefer to eat these while they’re still warm, so you’ll often find me taking nibbles from this pan before it’s completely cool! This is also an excellent basis for ice cream dessert.

Share the image below to your Pinterest board if you like these lazy chocolate chip cookie bars recipe!

List of Ingredients

• 5 tbsp melted salted butter
• 2 large eggs, beaten
• 12-ounce bag of semi-sweet chocolate chips
• 25-ounce box of yellow cake mix

Directions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Using nonstick cooking spray, coat a 9 x 13-inch baking dish. I prefer the one that contains flour.
3. Stir the dry cake mix, melted butter, and beaten eggs in a mixing basin. Because the batter will be pretty thick, it will be simpler if you use an electric or stand mixer.
4. Add the chocolate chips and mix well.
5. Pour thick batter onto a prepared baking dish and spread evenly. Because the batter is so thick, I prefer to coat my hand with nonstick cooking spray and then distribute it about with my hand.
6. Place it in the oven and bake for 20-25 minutes, or until it is uniformly spread out.
7. It will bubble up while cooking and turn golden-brown all-around edges when finished. Allow time for cooling.

Last words

I hope this recipe for lazy chocolate chip cookie bars helped you with what is supposed to and that is to let you enjoy your laziness and make awesome cookies for you and your family. 🙂

If you have any questions about these lazy cookie bars, feel free to comment below this post, and I’ll reply. 

This convenient and simple Greek Lemon Rice recipe makes four servings of delicious Greek Lemon Rice (also known as Greek Rice Pilaf). This meal is zesty, summery, and filled with flavor from sautéed onions, garlic, Mediterranean herbs, seasonings, and lemons! It’ll be ready in half an hour!

Are you fed up with the same old white rice? We were, too, which prompted me to conduct some experimentation and study unique ideas to jazz up white rice. So, which one is our personal favorite? This dish for lemon rice is fantastic and goes amazingly with this Greek gyro!

This dish is a riff on Greek rice and takes about 25-30 minutes to prepare, which is approximately the same amount of time it takes to prepare conventional rice! So, with a sprinkle of this and a smidgeon of that, you’ll have a new favorite, a quick lemon rice meal to add to your dinner rotation.

Lemon Rice in the Traditional Greek Style

By cooking it with some onion, vegetable broth, and lemon, you can turn ordinary long-grain rice into a delicious dish that can stand on its own. And if you want to improve it, add some parsley and lemon zest right before serving. Unless, of course, you’re following in the footsteps of your wise and wonderful mother and grandmother, who knew that it’s not necessary when serving it with a saucy meat dish.

Greek Lemon Rice Preparation

• Begin by sautéing the finely chopped onion in a skillet. This is a crucial stage in the flavoring process. I use olive oil to sauté in this recipe.
• After that, add the rice and cook until it starts to turn color.
• Next, add the stock—I use vegetable broth for a vegetarian version, but you may also use chicken broth.
• Cook over low heat, with the lid on, until the water has been soaked up and the rice has softened.
• Allow it to sit for a couple of minutes before fluffing it with a fork. Combine the lemon juice and freshly ground pepper in a mixing bowl.
• Garnish with chopped parsley and lemon zest if desired, and serve hot or at room temp.

Ingredients for Greek Lemon Rice

• Onion: For this dish, I prefer white onion since it is relatively mild and adds sweetness to the rice.
• Rice: Because you don’t want a sticky consistency in this Greek rice dish, you should use plain long-grain rice. Additionally, I prefer plain rice rather than basmati or Jasmine rice, which have a distinct flavor.
• Broth: I use vegetarian broth, but chicken broth can also be used. Keep in mind that many ready-made broths contain salt, so keep that in mind when adding salt to taste.
• Lemon: It’s critical to utilize fresh lemon juice rather than bottled lemon juice. This dish relies heavily on lemon, which must be used fresh.
• Herbs: As previously said, the broth and whichever sauce you choose to put in the accompanying meal give flavor to this sort of rice. If you’re not going to serve it with a sauce, go ahead and add the herbs.
• Olive Oil: For this dish, I used olive oil because of its clear health advantages and taste.

Frequently Asked Questions

What is rice pilaf, exactly?

Rice pilaf is a kind of rice, including this Greek rice. Rice pilaf is made by heating rice with sautéed onion and garlic, then simmering the rice in broth. This is the most basic sort of pilaf; it often includes meat, such as chicken or beef, as well as a variety of spices and herbs.

Can I make Greek Lemon Rice in a rice cooker?

It’s not something I’d suggest. The rice should be prepared on the stovetop since it will be sautéed with onion and garlic.

Could I use brown rice instead?

You can try but bear in mind that it will take longer to prepare and may necessitate additional liquid. Check the rice package directions for detailed information on the optimal rice-to-liquid ratio.

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List of Ingredients

• Fresh ground pepper for serving
• Salt to taste
• 1 ½ tbsp. chopped parsley (optional)
• 2 tbsp Extra virgin olive oil
• 3 tbsp fresh lemon juice
• Lemon zest from half a lemon (optional)
• 1 small white onion (finely chopped)
• 1 cup uncooked plain white long-grain rice
• 2 cups (500 ml) water or vegetable broth

Directions

1. On medium heat, heat the olive oil. For about five min, sauté the onion until it is tender and transparent.
2. Throw in the rice and continue to cook, constantly stirring, until it becomes golden, approximately 1 minute.
3. Pour in the broth, close with the lid, and reduce the heat to a gentle simmer. Cook for 10-15 minutes (depending on the type of rice you used), or until the rice is cooked and most of the liquid has been soaked up.
4. Remove the pan from the heat and cover the rice for 10 minutes.
5. Toss in the lemon juice and freshly ground pepper with a fork.
6. Season with salt to taste.
7. Garnish with chopped parsley and lemon zest, if desired.
8. Serve at room temperature or hot.

Tips

It would be best if you used plain long-grain rice because this Greek rice dish doesn’t want a tacky consistency. I don’t advocate basmati or Jasmine rice because they taste differently.

Last words

Well, I hope you’ve enjoyed making this recipe. This Greek dish is refreshing, full of flavors, and ideal for summertime, although I sometimes make it during the winter months to get a bit of nostalgia for the summer. 🙂 That being said, if you’re going to Greece on holiday, please try this dish and let me know if there’s any difference. By the way, the restaurant I tried this dish while on vacation in Santorini, Greece, is called Anogi. 

If you have any questions or suggestions for this Lemon Rice recipe, please write them down in the comments section, and as always, I will reply. Oh, I almost forgot; please share this Greek recipe on your social media pages; it would mean a lot to me.