I believe it’s the curry powder that appeals to our senses that’s often the clear winner – those that give a rich colour to our meat has a captivating smell, and also deliver deep flavour, is the one we stick with. Simply mix the ground turmeric, cumin, coriander, ginger, cinnamon, dried mustard, fenugreek, black pepper, cardamom, and cayenne together with a whisk or for a finer powder, spice grinder. Not too hot, not too salty, not too sweet — it’s just right for almost every dish that I put on the table!

This easy recipe teaches you step-by-step, how to burn curry the right way, then cook your curry chicken to perfection, with a rich, finger-licking curry gravy!However, if you roast and grind cumin seeds and coriander seeds, you will notice a big and tasty difference. If you don’t like spicy curries, you could still make my Madras curry powder and just leave the chillies out.

Add the marinated chicken and brown for a few minutes, then add 500ml/18fl oz water and cook for a few more minutes. Heat the cooking oil (and butter) on medium-low heat in a large skillet then add the 1 tablespoon of the curry powder mix that was set aside for 'burning'. Before you start to make your favourite curry house style curry like chicken tikka masala, chicken Madras or lamb vindaloo, you are going to want to make this special blend of spices. Surprise yourself and impress family and friends with this easy-to-follow, delicious Jamaican Curry Chicken recipe.With this recipe, you’ll learn how to cook Jamaican curry chicken that’s soft and juicy with, a rich gravy and a tantalizing flavour.