Add curry powder, stir 20-30 seconds until fragrant. Add cubed potatoes, Jerk Hut Season-all, sauté to coat 1 minute. Pour in ...

2 lbs chicken (bone-in, cut into pieces) 2 tbsp Jamaican curry powder (preferably hot) 1 tsp turmeric; 2 cloves garlic, ...

Prepare the Crust . In a large bowl, whisk together the flour, curry powder, sugar, salt, baking powder, turmeric, and allspice. Add the butter and shortening, and work into the flour using your ...

To the same pot, add the curry powder and stir, letting it toast until the colour changes from yellow to a light brown, approximately 2 minutes. Add the bell peppers, onion, garlic and ginger ...

Heat the oil in a saucepan over a medium heat and add the onion and garlic. Cook for 5–7 minutes, or until soft. Add the remaining curry powder and a little water, stir and cook for 3 minutes ...

Add the Jamaican curry powder and scotch bonnet pepper. Cook for another minute, stirring constantly, until fragrant. Pour in the coconut milk and coconut shrimp stock (if using).

Add the curry powder and cook for 1 minute while stirring. Add the tomato paste and flour, and cook for another minute while stirring. Add the coconut milk and stir to blend.

Add the Scotch bonnet chilli, curry powder, thyme and coconut milk and stir to combine. Bring to a simmer and cook for 10 minutes before adding the marinated prawns. Cook gently for a few minutes ...