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Jamaican Curry Chicken

This Jamaican curry chicken made with Chicken, potatoes, carrots, and spices is a must-try recipe that will surely become a new favorite. Learn how to make authentic Jamaican curry chicken with these comprehensive guidelines.
Prep Time15 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: Caribbean
Servings: 6
Calories: 408.3kcal

Equipment

  • Dutch Oven or Heavy-Bottomed Pot
  • Wooden spoon
  • A sharp chef’s knife
  • A sturdy cutting board
  • Blender or Food Processor

Ingredients

  • 3 lbs chicken pieces  preferably a mix of thighs, drumsticks, and wings
  • 2 tsp All purpose seasoning or bouillon powder
  • 2 tbsp Jamaican curry powder
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 1 inch fresh ginger grated
  • 1 scotch bonnet pepper seeds removed and finely chopped (use gloves to handle)
  • 1 tsp fresh thyme leaves 1/2 teaspoon dried thyme
  • 1 tsp ground allspice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil
  • 2 cups chicken broth
  • 2 medium potatoes peeled and cut into 1-inch cubes
  • 2 large carrots peeled and chopped into 1-inch pieces
  • 1/2 cup coconut milk
  • Fresh cilantro or parsley chopped for garnish (optional)

Instructions

  • Marinate the chicken: In a large bowl, combine the chicken pieces, all-purpose-seasoning or bouillon powder, 1 tablespoon of Jamaican curry powder, chopped onion, minced garlic, grated ginger, chopped Scotch bonnet pepper, thyme leaves, 1/2 teaspoon of allspice, salt, and black pepper. Mix well, ensuring that the chicken is well coated with the spices. Cover and refrigerate for at least 2 hours, or overnight for best results.
  • Brown the chicken: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the remaining 1 tablespoon of Jamaican curry powder and cook for about 1 minute, until fragrant. Add the marinated chicken pieces to the pot, and cook for 5-7 minutes, turning occasionally, until the chicken is browned on all sides.
  • Add liquid and vegetables: Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Add the cubed potatoes and chopped carrot, and stir to combine. Bring the mixture to a boil, then reduce the heat to a simmer.
  • Simmer the curry: Cover the pot and let the curry simmer for about 40 minutes, or until the chicken is cooked through and the vegetables are tender. If the curry needs more liquid, add a bit more chicken broth or water.
  • Finish and serve: Stir in the coconut milk, and let the curry cook for another 5 minutes to let the flavors meld. Taste and adjust the seasoning if necessary. Remove from heat and garnish with sliced green onions and fresh cilantro or parsley, if desired. Serve the Jamaican curry chicken over steamed white rice or with roti bread.

Notes

 
  • Use fresh ingredients: Fresh ingredients like spices, herbs, and vegetables will give your curry the most flavor
  • Marinate the chicken: Marinating the chicken in the spice mixture for at least 2 hours or overnight can help infuse the flavors into the meat and make it more tender.
  • Adjust the spice level: Jamaican curry chicken is traditionally spicy, but you can adjust the heat level by adding more or less hot peppers.
  • Experiment with other vegetables: Add other vegetables like sweet potatoes, green beans, or even chickpeas to your curry for added nutrition and variety.
 
Recipe by Lola
Find More Recipes at www.cheflolaskitchen.com