Description
Experience the warmth and spice of the Caribbean with this Authentic Jamaican Curry Chicken. This dish features tender chicken simmered in a rich, aromatic curry sauce that will transport you straight to Jamaica.
Ingredients
Scale
- Bone-in, skin-on chicken pieces (thighs and drumsticks, cut into manageable pieces)
- Salt
- Black pepper
- 4 tablespoons Jamaican curry powder
- 1 teaspoon ground allspice
- 2 cloves minced garlic
- 1 tablespoon grated ginger
- 1–2 teaspoons browning sauce
- 2 tablespoons cooking oil
- 1 chopped onion
- Fresh thyme (a few sprigs)
- 1 whole scotch bonnet pepper (or halved, seeds and membrane removed for less heat)
- 2 chopped potatoes (Yukon Gold or Russet)
- 2 chopped carrots
- Chicken broth or water (enough to cover chicken and vegetables)
- 1 can full-fat coconut milk (optional)
Instructions
- Thoroughly clean the chicken pieces and pat them dry with paper towels. Season generously with salt and black pepper, then add 2 tablespoons of Jamaican curry powder, 1 teaspoon of ground allspice, 2 cloves of minced garlic, 1 tablespoon of grated ginger, and 1-2 teaspoons of browning sauce. Rub the seasonings into the chicken and let it marinate for at least 30 minutes at room temperature or overnight in the refrigerator.
- In a large pot or Dutch oven, heat 2 tablespoons of cooking oil over medium-high heat. Add the chopped onion and cook until softened, about 3-5 minutes. Then add the remaining minced garlic, grated ginger, and fresh thyme sprigs, stirring for another minute until fragrant. Add 2 more tablespoons of Jamaican curry powder and stir constantly for about 1 minute to bloom the spices.
- Add the marinated chicken pieces to the pot in a single layer, searing for about 3-4 minutes per side until lightly browned. Once all pieces are seared, return them all to the pot.
- Add the chopped potatoes and carrots to the pot, tucking them around the chicken. If using, place the whole scotch bonnet pepper on top of the chicken without piercing it. Pour in the chicken broth, ensuring there's enough liquid to mostly cover the chicken and vegetables. Stir in the coconut milk if using.
- Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 45-60 minutes until the chicken is tender and the potatoes are soft, stirring every 15-20 minutes.
- Once cooked, remove the scotch bonnet pepper and thyme sprigs. Taste the sauce and adjust the salt and pepper if needed. Serve the Authentic Jamaican Curry Chicken hot, over a bed of fluffy white rice or traditional rice and peas.
- Prep Time: 30 mins
- Cook Time: 60 mins
- Category: Dinner
- Method: Simmering
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Marination is key for flavor; let the chicken marinate for at least an hour or overnight. Blooming the curry powder in hot oil is crucial for deepening the flavor. Handle scotch bonnet peppers with care, and don't skip the browning sauce for color and depth.