Make a Jamaican Curry with Tropical Sun

If there is one thing my family will never say no to, it’s trying food! So when I was asked if I fancied trying out making Jamaican curry chicken using Tropical Sun ingredients, everyone was fighting over who got to have a bite.

Ash was actually at work when we did this so it was left down to me and my parents to give this a whirl. My Mum being the chef and my Dad taking the role of chief taster. Tropical Sun sent us three ingredients to help us cook up a delicious Jamaican curry: Coconut Milk, Caribbean Mild Curry Powder and Caribbean Curry Paste.

Tropical Sun live by the motto variety is the spice of life (literally!) and they produce spices, oils, drinks, and snacks that help people stay connected to their cultures or to discover new ones. 

We do like chicken curries and so we have used chicken breast cut into small pieces as the protein in the recipe but you can use chicken thighs instead, or replace with tofu or vegetables if you’re vegetarian. If you like vegetables with your curry you could also add scotch bonnet peppers, or habanero peppers and onions. We added brown rice to accompany the dish as shown in the picture. The sauce has of course been made with all of the above ingredients which make for a mouth-watering spicy curry. You could also add some yummy Jamaican side dishes like rice and peas and corn on the cob for a real feast.

It was really simple to put together – very much an add them together and mix them up set up to make a Jamaican curry powder before adding this to the chicken. The powder helps the flavour infuse and soak into the chicken pieces as they cook. For best results you can marinate the chicken in the spice powder for a few hours before the chicken is cooked.

If you want to add veg, then just cook the chicken until browned and then add the onions, bell peppers and whatever else you want. Cook for a couple of minutes and then add the sauce before simmering for 20 minutes. And there you have it – Jamaican chicken curry!

In my family, we are all a bit different in our tastes when it comes to curried chicken. My Dad loves a hot curry: the hotter the better for him, while my Mum is a middle ground person and I’m the wimp at the bottom of the pile liking the mildest one possible. Korma all the way for me! We’re like Goldilocks and the three bears! 

Sadly, while this had an amazing flavour it was a little bit on the hot side for me. My Mum again found it to have a lovely flavour and just managed to get by with it when it came to the heated kick, so of course this was one that my Dad really liked, even saying he would go hotter with it. Just to let you know how much we used – we added in all the paste with some powder and the full tin of coconut milk.

I would love to try this again with slightly less powder/paste and perhaps a bit more coconut milk than we used this time to try and cool down the heat a little, as I really did think it had an amazing flavour if I could have just got past the burning! My parents would also love to tuck into this again.

So overall it gets a big thumbs up from us.

Have you tried making a Jamaican Curry with Tropical Sun Foods? How spicy do you like yours?