Description
Discover the bold, comforting flavors of Authentic Jamaican Curry Chicken. Tender bone-in chicken simmers in vibrant yellow curry gravy with potatoes, carrots, and aromatic spices for rich, savory results perfect over rice.
Ingredients
- Bone-in, skin-on chicken thighs and drumsticks: 4 lbs (cut into 2-3 inch pieces)
- Jamaican curry powder: 3 tbsp (divided)
- Scotch bonnet or habanero pepper: 1 whole
- Medium Yukon gold potatoes: 2 (about 1 lb, peeled and diced)
- Large carrot: 1 (peeled and sliced)
- Red onion: 1 small (coarsely chopped)
- Scallions (green onions): 3 (thinly sliced)
- Garlic cloves: 4 (minced)
- Fresh ginger: 1 tbsp (grated)
- Fresh thyme sprigs: 4-5
- Allspice berries (pimento): 6
- Chicken bouillon cube: 1
- Vegetable oil: 2 tbsp
- Water or chicken broth: 2-3 cups
- Salt and black pepper: To taste
- Lime or vinegar: For washing chicken
Instructions
- Prepare the marinade: In a large bowl, combine chopped onion, sliced scallions, minced garlic, grated ginger, 2 tbsp curry powder, thyme leaves (from 3 sprigs), 6 allspice berries, 1 tsp salt, 1/2 tsp black pepper, and crushed bouillon cube. Mix well.
- Clean the chicken: Rinse chicken pieces under cold water with lime juice or vinegar. Pat dry thoroughly. Add to marinade bowl and massage seasoning in. Cover and refrigerate 1-24 hours.
- Burn the curry: Heat 2 tbsp oil in Dutch oven over medium. Add 1 tbsp curry powder; stir 30-60 seconds until golden.
- Sear chicken: Add chicken from marinade (reserve it) to pot. Sear 5 min per side. Add reserved marinade and 2 cups liquid. Cover and boil 25-30 min until nearly tender.
- Add vegetables: Stir in diced potatoes, carrot slices, whole scotch bonnet, thyme sprigs. Season; cover 10-12 min until fork-tender and gravy thickens.
- Finish: Taste/adjust. Rest 5 min off heat. Serve hot.
Notes
Wear gloves handling peppers/chicken.
Bone-in yields richer flavor; cut small.
For creamier: Add 1 cup coconut milk.
Gravy too thin? Simmer uncovered.
Store: Fridge 4 days, freeze 3 months. Reheat stovetop with water splash.
- Prep Time: PT20M
- Cook Time: PT45M
- Category: Main Course, Dinner
- Method: Stovetop, Simmer
- Cuisine: Jamaican
Nutrition
- Serving Size: 1/6 recipe
- Calories: 620
- Sugar: 3g
- Sodium: 950mg
- Fat: 38g
- Saturated Fat: 9g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 180mg