Description
A flavorful and hearty plant-based take on Jamaican curry chicken using young jackfruit that soaks up vibrant spices and coconut milk, creating a tender, aromatic curry perfect for serving over fluffy Basmati rice.
Ingredients
Marinade
- 2 cans young jackfruit, drained and rinsed
- 1 Tbsp browning sauce (optional)
- 1/4 cup green seasoning (homemade or store-bought)
- 1 Tbsp Jamaican curry powder
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tsp dried basil
Cooking
- 2 Tbsps extra virgin olive oil + 2 Tbsps extra virgin olive oil (divided)
- 2 Tbsps organic brown sugar
- 1 medium bell pepper, cored, deseeded, and chopped
- 1/2 onion, chopped
- 3 garlic cloves, minced
- 1-2 scotch bonnet peppers, minced
- 2 tsps minced fresh ginger (or 1/2 tsp ground ginger)
- 2 fresh thyme sprigs
- 2 green onions (scallions), lightly crushed or chopped
- 1 (14 oz) can full-fat coconut milk
- 1 cup organic vegetable stock (plus 1/2 cup extra if needed)
- 2 1/2 Tbsps Jamaican curry powder
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp ground allspice
- 1 cup baby or creamer potatoes, halved (skin on or peeled)
- 1-2 cups cooked Basmati rice (for serving)
Instructions
- Marinate the Jackfruit: In a bowl, combine the drained and rinsed jackfruit with browning sauce (if using), green seasoning, and the initial seasoning blend including curry powder, salt, black pepper, garlic powder, onion powder, smoked paprika, parsley, and basil. Stir well to coat the jackfruit evenly. Cover and refrigerate for 10-15 minutes, though marinating for at least one hour is ideal for deeper flavor.
- Cook the Rice: Prepare Basmati rice separately using your preferred method, ensuring it is tender and fluffy to complement the curry.
- Brown the Jackfruit: Heat 2 tablespoons of olive oil in a deep skillet or pot over medium-high heat. Add the brown sugar and stir until it dissolves and the mixture becomes wet in texture. Add the marinated jackfruit and sear on each side for about 3-4 minutes until browned and caramelized. Remove jackfruit and set aside.
- Burn the Curry Powder: In the same skillet, heat another 1 tablespoon of olive oil over medium-high heat. Add 2 1/2 tablespoons of Jamaican curry powder and stir constantly, allowing it to darken and become fragrant in about 2-3 minutes. This step enhances the flavor and authenticity of the curry.
- Sauté Aromatics: Add minced garlic, chopped onions, minced ginger, minced scotch bonnet peppers, and chopped bell pepper to the skillet. Sauté until fragrant and golden, about 3-5 minutes. Add allspice, salt, and black pepper, stirring to combine the flavors.
- Add Liquids and Simmer: Pour in the coconut milk and vegetable stock, stirring well to combine. Let the mixture come to a boil briefly.
- Combine Ingredients and Cook: Return the browned jackfruit to the skillet. Add halved baby potatoes, crushed or chopped green onions (scallions), and thyme sprigs. Stir everything together, then reduce the heat to a simmer. Cook uncovered for 20-25 minutes, stirring occasionally, until the sauce thickens and the jackfruit is tender enough to shred lightly with a fork.
- Finish the Curry: During the last 10 minutes of cooking, stir in the remaining 1 tablespoon of olive oil. If the curry appears too thick or dry, add up to an additional 1/2 cup of vegetable stock to maintain a good amount of gravy.
- Serve: Spoon the curry jackfruit over cooked Basmati rice. Optionally garnish with chopped scallions and a sprinkle of red pepper flakes for some heat.
- Enjoy: Serve hot with your choice of side dishes like steamed vegetables or fried dumplings. Bon Appétit!
Notes
- Using browning sauce is optional but helps to deepen the color if you prefer to skip the caramelizing step with brown sugar.
- Burning the curry powder by frying it briefly in oil enhances the flavor and aroma essential to authentic Jamaican curry.
- Adjust the heat by modifying the amount of scotch bonnet peppers according to your spice tolerance.
- Baby potatoes can be peeled or left with skin on based on preference.
- Additional vegetable stock can be added to achieve desired sauce consistency, ensuring plenty of gravy to serve with rice.
- Green seasoning can be homemade (blend of herbs and aromatics) or store-bought for convenience.
- Prep Time: 15 minutes plus 1 hour marinating
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Jamaican
