Jerk chicken curry with coconut rice from Hearth & Home: Cook, Share, and Celebrate Family-Style (page 58) by Lynn Crawford and Lora Kirk

  • thyme
  • roasted chicken stock
  • Show all ingredients...
  • Serves : 4 to 6

  • EYB Comments

    Can use the "Jerk marinade" recipe on p.234, and the "Roasted chicken stock" recipe on p.237.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Honey mustard carrot slaw; Apple and fennel cabbage slaw; Tempura broccolini with curry leaf mayonnaise

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the "Jerk marinade" recipe on p.234, and the "Roasted chicken stock" recipe on p.237.

  • averythingcooks on November 27, 2022

    I finally made the jerk chicken (having made/commented on the rice previously) and it was a lovely surprise. I followed it closely other than using 2 chicken breasts (in place of thighs) for a 1/2 recipe. Also, I do want to try the authors' jerk marinade but I had a fridge jar to use up - and I went slowly with this stuff as it is quite hot (they do say "to taste"). I made the stew early in the day and then reheated it for dinner, adding baby spinach, frozen peas, roasted red peppers and Thai basil at the end. This time I served it with buttered & toasted pretzel buns cut into fingers for dipping (in place of rice) and it was a huge hit.

  • averythingcooks on June 17, 2022

    The jerk chicken curry is on the "to make" list, but this time I just needed the coconut rice. I used basmati and the only other change was that I omitted the lime zest as I didn't think it really went with last night's main. The rice was creamy & flavourful with the ginger giving a great background accent. The lime zest will be used when I make the jerk chicken for sure.

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