In the mid-19th century, during the British colonial period, many indentured laborers from India migrated to Jamaica.
They brought with them their spices and cooking techniques, which blended with local Jamaican ingredients and traditions to create a unique curry culture.
What began as home-style Indian cooking gradually spread across the island—and today, it stands alongside “jerk” as one of Jamaica’s most beloved national dishes.
Indian spices × Jamaican herbs
— this is how Caribbean curry was born.
Jamaican curry begins with marination.
The main ingredient—whether chicken, goat, or fish—is first seasoned generously with curry powder rich in turmeric. This golden spice blend forms the foundation of the vibrant color and aroma that define Jamaican curry.
Then come thyme, allspice, and Scotch Bonnet pepper—
three essential notes that create a depth of flavor found in no other curry in the world. The freshness of thyme, the sweet smokiness of allspice, and the fruity heat of Scotch Bonnet come together in perfect harmony, bringing to life a uniquely tropical taste that captures the spirit of Jamaica.
In Japan, curry is so beloved that it’s often called a national dish.Over the years, different styles—Indian curry, Thai curry, Sri Lankan curry, soup curry, and spice curry—have each sparked their own boom.
Amid all these variations, Jamaican curry has a surprisingly natural harmony with the Japanese palate.
The secret lies in three familiar ingredients: green onions, ginger, and garlic. These aromatic vegetables are among Japan’s all-time favorites—so essential that even another “national dish,” ramen, wouldn’t be the same without them.
Interestingly, these same aromatics are also fundamental in Jamaican cooking. That’s why, beneath the bold spices, you’ll find a comforting, almost nostalgic umami flavor.
Using green onions in curry—
it feels, in a way, more Japanese than Japanese curry itself. Perhaps that’s why Jamaican curry blends so seamlessly with the Japanese taste—
and why it’s so irresistibly addictive.
In Jamaica, it’s not called “chicken curry” or “goat curry.” Instead, it’s known as “curry chicken” and “curry goat.”
In English, this form—curried chicken—literally means chicken seasoned with curry. In other words, the chicken is the star of the dish, while the curry refers to the style of seasoning.
In Japan, curry itself tends to take center stage, with various ingredients added to it. But in Jamaica, it’s the opposite — the dish is about bringing out the natural flavor of the ingredients through spice.
That’s what makes Jamaican curry so distinctive. The process is simple yet profound:
marinate the meat in curry powder, sauté it, then simmer with only a small amount of water.
No roux, no thick sauce—just pure aroma and spice,
a true Jamaican-style curry that lets you savor the essence of the main ingredient.
