|Alternative names||Goat Curry, Bakri Curry, or Curry Bakri|
|Place of origin||India (South Asia), Trinidad and Tobago, and the Caribbean|
|Main ingredients||Goat meat, curry powder, Scotch Bonnet peppers, curry leaves, Indian spices|
|Cookbook: Curry Goat Media: Curry Goat|
Curry goat is a curry dish originating in South Asia and has become very popular in Indo-Caribbean cuisine. This dish has spread throughout the English speaking Caribbean and also the Caribbean diaspora in North America and Great Britain.
Curry goat is a popular party dish in Jamaica, and at a "big dance" a local expert or "specialist" is often brought in to cook it. It is considerably more mild than the equivalent dishes from the Indian subcontinent and is flavoured with a spice mix that is typical of Indo-Jamaican cooking and Scotch Bonnet Peppers; it is almost always served with rice, dal bhat, or roti and, in restaurants in North America and Europe, other typically Caribbean side dishes such as fried plantain may be served as an accompaniment. There are many variations on the dish that include using mutton when goat is not available or bulking it out with potatoes.
Whilst formerly served mainly at weddings and other celebrations, curry goat is now eaten more frequently as those who enjoy it are becoming more affluent and can afford to eat more healthily as goat is a comparatively low fat red meat. In Britain, the carnivals in St Pauls, Bristol and Notting Hill, London and other Caribbean cultural events will usually have curry goat available as well as other regional foods.
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