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Jamaican Chicken Curry

Jamaican Chicken Curry

Column and photos by Ali Carter, Wisconsin Potato Growers Auxiliary

Ali Carter
Ali Carter

I love curry. Recently, I came upon an article outlining the science behind this love.

On a study of more than 2,000 recipes, scientists discovered the secret behind curry’s popularity on a molecular level.

Curry dishes use ingredients that do not contain overlapping flavors. The study found that the ingredients teamed together but had no similarity. Contrast this to many of our Western dishes that tend to pair similar flavors.

Researchers believe these contrasting flavors make the dish tastier, as each ingredient brings its own unique flavor to the dish, rather than simply blending in.

I concur! Curry dishes are incredibly flavorful. They are aromatic, rich, creamy, and often spicy.

This month’s recipe is all those things, though I toned down the spice a bit for you. Creamy yellow potatoes soak up the combination of rich flavors and create a delicious one-pot dinner.

Click here to read the full Badger Common’Tater article.

Badger CommonTater

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