Description
This Jamaican Curry Chicken is infused with vibrant spices and tender chicken thighs, creating a flavorful dish that transports you to the Caribbean. The creamy coconut milk and fresh vegetables make it a comforting meal perfect for any occasion.
Ingredients
Scale
- For the Chicken Marinade:
- 2 pounds chicken thighs (bone-in, skin-on preferred)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon allspice (ground)
- 1 teaspoon turmeric (ground)
- 1 tablespoon Jamaican curry powder
- 2 tablespoons vegetable oil (for marinating)
- For the Curry:
- 2 tablespoons vegetable oil (for cooking)
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2–3 Scotch bonnet peppers (or to taste), chopped (remove seeds for less heat)
- 1 bell pepper (red or green), chopped
- 2 medium carrots, sliced
- 1 can (14 oz) coconut milk
- 2 cups chicken broth (or water)
- 2 teaspoons brown sugar
- 1 tablespoon soy sauce
- 2 green onions, chopped (for garnish)
- Fresh cilantro (for garnish, optional)
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken thighs with salt, black pepper, garlic powder, onion powder, allspice, turmeric, Jamaican curry powder, and vegetable oil. Massage the marinade into the chicken. Cover and refrigerate for at least 30 minutes (or up to overnight for maximum flavor).
- Heat the Oil: In a large skillet or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil shimmers (approximately 2 minutes), it’s ready for the next step.
- Sear the Chicken: Add the marinated chicken, skin-side down, and sear for about 5-7 minutes until the skin is golden brown and crispy. Avoid overcrowding the pan, as this can prevent proper browning.
- Flip and Cook: Flip the chicken pieces and cook for an additional 5 minutes. The internal temperature should start to rise but not fully cooked through just yet.
- Add Aromatics: Remove the chicken from the pan and set aside. In the same pan, add chopped onion, minced garlic, and grated ginger, sautéing for about 3-4 minutes until the onions are translucent and fragrant.
- Incorporate Vegetables: Stir in the Scotch bonnet peppers, bell pepper, and sliced carrots. Cook for another 3-4 minutes until the vegetables begin to soften.
- Pour in Liquids: Add the coconut milk, chicken broth, brown sugar, and soy sauce to the pan, stirring well to combine. Bring the mixture to a gentle simmer.
- Return Chicken to the Pan: Return the seared chicken thighs to the skillet, skin-side up. Ensure they are submerged in the sauce. Cover and simmer on low heat for 25-30 minutes until the chicken is fully cooked (internal temperature should reach 165°F) and tender.
- Final Touches: Once done, taste the curry and adjust seasoning as necessary. Remove from heat and let it sit for a few minutes for the flavors to meld together.
- Serve: Serve the curry hot, garnished with chopped green onions and fresh cilantro, if desired. Enjoy with rice, roti, or your choice of side!
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Allowing the chicken to marinate for at least 30 minutes is essential; overnight is even better to enhance the flavors deeply. A cast-iron skillet or heavy Dutch oven helps retain heat and ensures even cooking, preventing the curry from burning.