Description
Tender bone-in chicken simmers in a vibrant Jamaican curry gravy with potatoes, carrots, Scotch bonnet pepper, and thyme for a bold, comforting dinner perfect over rice or roti.
Ingredients
For the Chicken and Marinade
3–4 lbs bone-in, skin-on chicken thighs and drumsticks, cut into 2–3 inch pieces
Juice of 1 lime or a splash of vinegar (for washing chicken)
2 tbsp Jamaican curry powder
1 tsp ground pimento (Jamaican allspice) or lightly crushed allspice berries
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme or leaves from 3 fresh thyme sprigs
1 tsp salt, plus more to taste
1/2 tsp black pepper
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 small onion, chopped
3 scallions (green onions), sliced
1 chicken bouillon cube, crumbled (optional)
For Cooking and the Gravy
2–3 tbsp vegetable or coconut oil
1 tbsp Jamaican curry powder (for burning)
2 medium potatoes (about 1 lb), peeled and cut into 1-inch chunks
1–2 medium carrots, peeled and sliced into rounds
1 whole Scotch bonnet pepper (seeded for milder heat)
4–5 fresh thyme sprigs
5–6 whole allspice (pimento) berries
2–3 cups water or chicken broth, as needed
1 cup full-fat coconut milk (optional, for creamier curry)
Salt and black pepper, to taste
Instructions
1. Rinse the chicken pieces under cold water with lime juice or vinegar, then drain and pat very dry with paper towels.
2. In a large bowl, combine the chopped onion, scallions, minced garlic, grated ginger, 2 tbsp curry powder, ground pimento, dried thyme, salt, black pepper, and the crumbled bouillon cube if using.
3. Add the chicken to the bowl and massage the seasoning into each piece until fully coated.
4. Cover and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.
5. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat.
6. Add the remaining 1 tbsp of Jamaican curry powder to the hot oil and stir constantly for about 30–60 seconds until it turns a deeper golden color and smells very fragrant, without burning.
7. Add the marinated chicken pieces to the pot, reserving any marinade left in the bowl, and sear for about 5 minutes per side until lightly browned.
8. Pour in any reserved marinade and stir so the chicken is coated with all the aromatics.
9. Add the potatoes, carrot slices, whole Scotch bonnet pepper, thyme sprigs, and whole allspice berries.
10. Pour in about 2 cups of water or chicken broth, just enough to come halfway up the chicken, then stir and bring to a boil over medium-high heat.
11. Once boiling, reduce the heat to a lively simmer, cover, and cook for 25–30 minutes, stirring occasionally, until the chicken is cooked through and the potatoes and carrots are tender.
12. If using coconut milk, stir it in during the last 10–15 minutes of cooking and let it simmer to meld with the spices.
13. If the gravy is too thin, remove the lid and simmer uncovered for a few minutes or mash a few potato chunks against the side of the pot to help thicken; if it is too thick, add a splash more broth or water.
14. Taste and adjust the seasoning with more salt, black pepper, or a dash of hot sauce if desired.
15. Remove from the heat, let the curry rest for about 5 minutes so the gravy thickens slightly, then serve hot over rice or with roti and your favorite sides.
Notes
For less heat, keep the Scotch bonnet whole and remove it before serving, or use only part of the pepper.
Boneless chicken thighs can be used; reduce the simmering time by about 10 minutes.
Swap some or all of the broth for full-fat coconut milk for a creamier curry.
Leftovers keep in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months; reheat gently with a splash of liquid.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course, Dinner
- Method: Stovetop, Simmer
- Cuisine: Jamaican
Nutrition
- Serving Size: 1/6 recipe
- Calories: 580
- Sugar: 3
- Sodium: 900
- Fat: 36
- Saturated Fat: 9
- Unsaturated Fat: 25
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 4
- Protein: 40
- Cholesterol: 180