New York’s Outstanding Curries | Eater NY
"Goat and chicken curries made with curry powder adapted for African-Caribbean tastes, often containing fewer spices and different spices combinations (allspice native to Jamaica is a frequent component), are wildly popular all over the Caribbean. This Jamaican restaurant in South Jamaica, Queens, not far from Baisley Pond, excels at jerks and curries, and the chicken curry found on the steam table is a great choice, complex in flavor and slightly sweet. It comes in island style with all sorts of sides, including mixed veggies, rice and peas, and fried plantains." - Robert Sietsema
Robert Sietsema/Eater
