Jamaican Chicken Curry

Recipe Name: Jamaican Chicken Curry

Story: So, this is a new dish we tried just a few months ago this year. At a kid's birthday party, of all places lol. They served food made by a Jamaican guy, and "Jamaican Chicken Curry" was one of the dishes. It was the best curry I have ever had.

Years you've been making it: Since 2023

Author / Creator: Brad and Vilma neighbor in Bahrain

Submitted by: Vilma 

Ingredients: 

• Marinade
• • 3 lb skinless chicken thighs
  • 2 tbsp Jamaican curry powder (*see notes)
  • 1 tsp poultry seasoning
  • 1 tsp all-purpose seasoning
  • 1 tsp all-spice seed
  • 2 stalks scallions, chopped 
  • 2 sprigs fresh thyme 
  • 2 cloves garlic, minced 
  • 1/2 tsp fresh ginger, chopped
  • 1 tbsp olive oil 
  • 1/2 tsp salt
• Curry
• • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 large bell pepper, chopped 
  • 1 Scotch Bonnet pepper, chopped for a spicy version or leave whole for a less spicy version (** see notes)
  • 2 cloves garlic, chopped
  • 2 tablespoons Jamaican curry powder
  • 1 - 1 1/2 cups water
  • 1 pound yellow potatoes, peeled and diced
  • 1 large carrot, peeled and diced
  • 3 sprigs of fresh thyme
  • 1/2 tsp all-purpose seasoning
  • Salt and pepper to taste

Directions: 

1. Marinate. Cut chicken thighs into chunks, mix with all marinade ingredients and marinade from 30 minutes to overnight.
2. "Burn the curry powder." Once the marinating is done, heat the oil in a large pot or Dutch oven over medium-high heat. Add the curry powder and cook for about a minute, to let the curry powder bloom. This is called "burning the curry", which is not actually burning it. 
3. Add marinated chicken and cook for 10 minutes to brown, flipping halfway through.
4. Add 1 to 1 1/2 cups of water. Add onion, thyme, salt and pepper to taste, and all-purpose seasoning. The more water you add, the more sauce you will have, but it won't be as thick. Cover and simmer for 15 minutes. 
5. Add carrot, potatoes, bell pepper, garlic, and one whole Scotch Bonnet pepper. Cover and simmer for about 10-15 minutes until veggies are softened, and the chicken is fall-off-the-bone tender and cooked through (165˚ F).
6. Serve with rice and enjoy!! 

Notes: 

* Make sure to use Jamaican curry powder as it is different from other curry powders and affects the taste. This powder has lots of turmeric - it will stain your hands, wooden spatulas. 

** If you do not like it spicy, add the Scotch Bonnet pepper whole and make sure it does not burst during cooking. I used whole Habanero pepper instead because there was no Scotch Bonnet available, and it was amazing. 

Jamaican curry powder: The person who introduced us to this recipe recommended this one from Amazon. I believe any type that says "Jamaican Curry" is fine. I watched lots of videos on YouTube, and a lot of people are recommending the Betapac brand. 

I recommend watching YouTube videos. 

This is a pretty good reference: https://www.chilipeppermadness.com/recipes/jamaican-curry-chicken/

And, these from YouTube:

https://www.youtube.com/watch?v=gq_8e3brwJA&t=584s

https://www.youtube.com/watch?v=2IdtMsQYdbo

This is an example of all-purpose seasoning. 

Stuffed Cabbage Rolls

Recipe Name: Stuffed Cabbage Rolls

Story: I am finally sharing a Lithuanian recipe with you. I grew up eating this dish since it is one of our traditional dishes. It wasn't something we made often, probably once every couple of months. 

Submitted by: Vilma

Ingredients: 

• 1 green cabbage
• 1.4 lb ground pork
• 1/2 cup white rice
• 1 onion, diced
• 1 large carrot, grated
• 1 celery rib, minced
• 2 tbsp butter
• 3 tbsp tomato sauce
• Chicken broth, about 1 cup
• Salt & pepper
• Flour

Directions: 
1. Pour water over rice to soak.
2. In a large pot bring water with salt to a boil. Cut out the cabbage core and submerge the head into boiling water. Cook over medium heat for about 10 minutes. Start to carefully remove softened top layer of leaves with a fork and place on a plate. Keep removing each slightly softened leaf until the smallest ones are left (too small to make a roll). 
3. Heat butter in a pan, add onion and carrots. Cook until slightly softened. Transfer to a bowl, add celery, ground pork, rice, pinch of salt and pepper. Mix everything well.
4. Cut off thicker parts of the stem from cabbage leaves to make them thinner and easier to roll. Put a spoonful of filling on each leaf, fold the sides and make a roll. 
5. Add flour to a plate and lightly coat each roll. Fry each roll sightly on all sides and transfer to a deep pan. 
6. Mix chicken stock with tomato sauce and pour over the cabbage rolls. You want the rolls fully covered. 
7. Bring to a boil, cover, turn the heat to low and simmer for about an hour. Stir in a little bit of sour cream at the end, simmer for 2 more minutes. 

Serve with roasted potatoes. 

Notes: 
Enjoy!

Ratatouille

Recipe Name: Ratatouille

Story:  I am always looking for new vegetable dishes. This is great as a main or side dish. It also makes a nice Christmas dish! :)

Years you've been making it: just recently

Author / Creator:  Tasty (https://tasty.co/recipe/ratatouille)

Submitted by: Vilma

Ingredients:

• 2 eggplant, sliced
• 6 roma tomatoes, sliced
• 2 yellow squash, sliced
• 2 zucchini, sliced
• For the sauce:
• 2 tbs olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow pepper, diced
• 28 oz can of crushed tomatoes
• 2 tbs fresh basil, chopped
• salt, to taste
• pepper, to taste

For the herb seasoning:

• 2 tbs fresh basil, chopped
• 1 tsp garlic, minced
• 2 tbs fresh parsley, chopped
• 2 tsp fresh thyme
• salt, to taste
• pepper, to taste
• 4 tbs olive oil

Directions:
1. Preheat the oven to 375°
2. Make the sauce: heat the olive oil in a 12" oven-safe pan over medium-high heat. Saute the onion, garlic, and bell peppers until soft (about 10 minutes). Season with salt and pepper, then add crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, add the basil, and stir once more to incorporate. 
3. Arrange the sliced veggies in alternating patterns (eggplant, tomato, squash, zucchini) on top of the sauce, starting from the outer edge to the middle of the pan. Season with salt and pepper. 
4. Make the herb seasoning: mix all ingredients in a small bowl and spoon over the vegetables. 
5. Bake: cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened. 
6. Serve hot. 

Notes:
Mandolin slices the vegetables evenly and makes the prep fast. 

Cherry Tomato and Asparagus Salad

Recipe Name:  Cherry Tomato and Asparagus Salad

Story:  I was pregnant with Alexander and all of a sudden, in the second trimester, meat started to make me feel nauseous. Couldn't even stand the smell of it. This is a very simple recipe that I came across while searching for more options with vegetables. Asparagus can be substituted with green beans. We've had it with feta and goat cheese, either one is great.

Years you've been making it:  Since 2018

Submitted by:  Vilma

Ingredients:
1 pound asparagus, trimmed and halved
6 cups halved cherry, grape, and pear tomatoes in varied colors
1/2 cup crumbled gorgonzola cheese
1 ripe avocado, cut into cubes
1 cup sliced basil leaves
1/4 cup extra-virgin olive oil
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon pepper

Directions:

Step 1: Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water.
Step 2: Mix asparagus with remaining ingredients in a large bowl, stirring well to coat evenly with dressing.

Notes: Don't omit the basil leaves. This simple herb takes this salad to another level and is just amazing with tomatoes.

Zucchini Wrapped Salmon with Warm Radish Salad

Recipe Name: Zucchini Wrapped Salmon with Warm Radish Salad

Story:
I would like to share our first family recipe with you. I first made it right after Bradley and I got married in 2013, and it's become our favorite salmon recipe. I make it about once a month, that's how much we enjoy it. To simplify, I usually skip the warm radish salad, it's great without it. The dish goes well with any vegetable side, our usual are asparagus or green bean salad.

Years you've been making it: Since 2013

Author / Creator: Michael Symon

Submitted by: Vilma

Ingredients:
4 pieces of Salmon
2 large Zucchini (slice thinly lengthwise on a mandolin)
4 tablespoons Dijon Mustard
2 tablespoons chopped Chives
2 tablespoons chopped Dill
1/4 cup plus 2 tablespoons Olive Oil
4 Anchovies (minced)
1 medium Shallot (minced)
1 small Garlic clove (minced)
zest of 1 Lemon
2 tablespoons Red Wine Vinegar
1 bunch Radishes (quartered; keep the greens and wash thoroughly)

Directions:
1. To wrap the salmon, lay out 3 to 4 zucchini slices, overlapping them slightly. Place a piece of salmon on top and season with salt and freshly ground black pepper. Spread 1/2 tablespoon of mustard on the fish and sprinkle with some chives and dill. Wrap the zucchini slices around the salmon, and set aside, seam side down until you repeat the process with the remaining 3 pieces of fish.

2. Preheat 1 large and 1 medium sauté pan over medium heat. In the large sauté pan, add 2 tablespoons of the olive oil, followed by the wrapped salmon, seam side down. Sear until golden brown, 1 to 2 minutes, then repeat on all other sides. When the salmon is browned on all sides, remove the pieces to a plate to rest.

3. Add 1/4 cup olive oil to the medium sauté pan. Add the anchovies, shallot and garlic and sauté until aromatic, about 3 minutes. Next add the radishes and their greens and cook for an additional minute. Turn the heat off and add the lemon zest and red wine vinegar, salt and freshly ground black pepper.

4. Place 1 piece of salmon on a plate and spoon some radishes, along with the warm vinaigrette over the top and around the fish.