Juicy’s Jamaican Chicken Curry with Rice and Beans


Hope you’ve all had a good start to the week.

We say hello to August and the start of a busy month of weddings for us, the weather is just staying HOT in Spain, but I do think the extreme heat wave we had in July has calmed a little.

Last Saturday I decided to try out a Jamaican style curry using the Bishops Crown Chillies we have growing in the garden:


Bishop Crown Chillies


We hadn’t even realised we had planted these, we thought we had bought red chillies ……and maybe some scotch bonnets; but we have 2 plants of these too!!! With a help of a friend on Facebook we figured out what type of chilli theses are 🙂

I still don’t understand how we managed to plant something without knowing what it was ;-)!!! My Aunt and I have definitely been taken off the plant buying duties by my Uncle ha ha.

Here’s more info about this chilli, I would say the seeds are very very hot, but the skin is sweet. After a little research I read they are very good for salsa’s because of this taste, and also that they can taste ‘applely’……………..


Juicy’s Jamaican Chicken Curry

Serves 4



5 Cloves Garlic

3″ Chunk Ginger

1 Onion Sliced

4 Red Pedron Peppers (can use 1 large red pepper) Sliced


2 Bishops Crown Chillies (try a Habanero Pepper or 1 Scotch Bonnet if you cannot get hold of the bishop crowns)

1 pint Chicken stock

3 tbsp Oil (I used sunflower)

500ml Coconut Milk

1 Full Chicken

Fresh Thyme large handful

Fresh Coriander (Cilantro) handful chopped

1 Lemon


3 Small Potatoes

2 tsp White Sugar

1″ Chunk Creamed Coconut Block

Jamaican Spices:

1 tbsp of:

Cumin Seeds

Coriander Seeds

Fenugreek Seeds

All Spice Powder

Black Peppercorns

Black Mustard Seeds

1/2 tbsp Turmeric

3 Star Anise


First make your spice powder, place all of the seeds, 2 of the star anise and the peppercorns in a frying pan and dry fry until you smell an aroma.


Then place straight into a hand blender and blitz to a powder, or crush in a pestle and mortar.

Then add in the turmeric and all spice powder and mix. Set aside.

Next prepare your Chicken. Here in Spain you can buy a whole chicken already chopped up into pieces, they chop it so each piece still has some bone on it, even the breast…. which is great as it keeps it moist. You could ask your butcher to prepare this for you. I removed the skin too as it can make your curry oily.

Season the chicken really well with lots of salt and pepper.

Add the oil to a deep pan and brown the chicken in batches then remove and set aside.

Add the onions and sliced peppers to the pan and fry on medium heat until softened.


While this is cooking blitz up the garlic, ginger and chillies in a hand blender.



Add this to the pan.


Cook for 2 more minutes.

Add thyme leaves from about 5/6 sprigs  and 3/4 whole sprigs, then the spice powder.



Then squeeze in the juice of the lemon.


Keep stirring as you go.

Now add the chicken back into the pan and coat it in all of the spices.


Pour in the chicken stock.


Stir well. Then pour in the coconut milk.


Add the sugar and the creamed coconut block and the extra star anise.


Cover the pan and let it simmer away for 20 minutes.

Cut the potatoes into thin wedges.


After the chicken has cooked for 20 minutes add these potatoes to the pan.


Taste the juice, season if needed.

Cook until the potatoes are nice and soft and almost falling apart. This would be around 25 minutes more.

Once the potatoes are cooked add in the coriander.



Rice and Beans


1 cup Basmati Rice

2 cups hot Chicken stock

1/2 White Onion sliced

2 tbsp Sunflower Oil

2 cloves Garlic grated

1″ chunk Ginger grated

2″ chunk Creamed Coconut grated

1 1/2 tsp Salt

1/2 tin Kidney Beans


Heat the oil in a pan and add in the onions, cook until browned, then add in the ginger, garlic and salt. Cook for another 2 minutes.

Add in the creamed coconut and the rice and cook for another few minutes coating the rice with the flavourings.

Keeping the heat high pour in the chicken stock, and the kidney beans. Stir well, then place a tight-fitting lid on the pan and turn the heat to the lowest.

Simmer this for 20 minutes, DO NOT REMOVE THE LID DURING THIS TIME.

After 20 minutes turn off the heat and still keeping the lid on let it stand for another 10 minutes.

Fluff up with a fork, it should be a moist rice. Serve with the curry.




Love Lulu xxx


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References and research for this recipe:




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