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Our Spice Journey

Our Spice Story

Jeneva Anti-Inflammatory Spiced Tea

NP Health Boost Shake

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Featured Recipe: Jamaican Curry Chicken


1 Whole Chicken [bone-in]

3 Tablespoons Nutmeg Project (NP) Island Gal Curry

1 Tablespoon Sea Salt

4 Stalks of Scallion [green onions]

½ Ounce Fresh Thyme

1 Medium Red Onion

1 Whole Scotch Bonnet Pepper [Habanero]

1 Cup Trio Peppers [can use already chopped bag]

8 Garlic cloves

4 Tablespoons Coconut / Olive Oil

Medium White Potato

¼ Cup Vinegar [to wash chicken]


Use knife / chopper to partition chicken at joints and then use chopper to cut chicken into smaller pieces. Clean out undesired parts [skin, fat etc.].

Rinse chicken in cold water with ¼ cup of vinegar. Drain. Let stand while you wash your hands, then rinse and cut up / mash garlic, cut trio peppers (if not pre-cut), onions, habanero and scallions and place in small bowl. Cut up potatoes in tiny pieces and let stand in a separate bowl.

Add fresh herbs and peppers to chicken with sea salt. Save 4 garlic cloves and thyme for later. Use hands to rub / massage fresh herbs and sea salt into chicken. Let stand and wash hands.

Cooking Instructions

Place Dutch pot or non-stick pot on high to pre-heat. Once heated add oil and turn to med/high heat. Stir in NP Island Gal Curry Spice and add rest of garlic cloves and thyme to pot. Turn fire to Med heat and let curry burn for 1-2 minutes. Add chicken fresh herbs to pot with curry and thyme and garlic. Use chicken bowl to fill up water to capture all flavors and pour in pot. Make sure water line goes to chicken level in pot. Add potatoes and turn fire to high. Stir. Once pot starts to boil, stir and turn to med heat and cook for 60-90 minutes or until chicken is tender and cooked, as well as juices rendered / reduced to a thickened "gravy." Make sure to stir chicken occasionally as needed and add water as needed if pot dries out. 

Easy Boiled Rice


16 ounce Basmati Rice

1/2 stick Irish Butter

1 Teaspoon Sea Salt

Water (gauged)


Add rice to pot and fill water 2 inches above rice line. Place on high heat and stir in salt and butter until dissolved. Once rice boils over, turn fire to lowest setting and let boil for 30 minutes. 

Serve chicken over rice and enjoy!