Jamaican Curry Chicken (Printable)
Tender chicken simmered in bold Jamaican curry spices with potatoes and fresh herbs for a vibrant Caribbean meal.
# What You'll Need:
→ Chicken
01 - 2 pounds bone-in chicken pieces, skin removed, cut into chunks
→ Marinade
02 - 1 tablespoon Jamaican curry powder
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 2 sprigs fresh thyme
08 - 1 Scotch bonnet pepper, seeded and finely chopped
09 - Juice of 1 lime
→ Vegetables
10 - 1 large yellow onion, sliced
11 - 2 scallions, chopped
12 - 2 large Yukon Gold potatoes, peeled and diced
13 - 1 bell pepper, cored and chopped
→ Sauce and Liquid
14 - 2 tablespoons Jamaican curry powder
15 - 2 tablespoons vegetable oil
16 - 2 cups chicken broth
→ Optional Additions
17 - 1 teaspoon whole allspice (pimento) berries
18 - 1/2 teaspoon ground turmeric
# How To Make:
01 - In a large bowl, combine the chicken pieces with curry powder, salt, black pepper, minced garlic, grated ginger, thyme sprigs, chopped Scotch bonnet pepper, and lime juice. Toss until every piece is evenly coated. Cover tightly and refrigerate for at least 1 hour, or overnight for the most flavorful results.
02 - Heat the vegetable oil in a large Dutch oven or deep heavy-bottomed skillet over medium heat. Sprinkle in the remaining 2 tablespoons of curry powder and stir constantly for 1 to 2 minutes until deeply fragrant and slightly darkened, taking care not to let it scorch.
03 - Add the marinated chicken pieces to the pot, shaking off excess marinade but reserving the liquid. Sear the chicken in the toasted curry base, turning occasionally, until lightly browned on all sides, approximately 5 minutes.
04 - Add the sliced onion, chopped scallions, and bell pepper to the pot. Cook for about 3 minutes, stirring frequently, until the vegetables have softened and released their fragrance.
05 - Pour in the reserved marinade liquid and chicken broth. Drop in the diced potatoes, thyme sprigs, and allspice berries if using. Stir everything together thoroughly, bring to a gentle simmer, then reduce the heat to low and cover with a tight-fitting lid.
06 - Cook covered for 30 to 35 minutes, stirring occasionally to prevent sticking. The chicken should be cooked through, the potatoes fork-tender, and the sauce naturally thickened. Taste and adjust salt and pepper as needed.
07 - Remove the pot from heat and let rest for a few minutes. Garnish with fresh scallion or a sprig of thyme if desired. Serve hot alongside steamed white rice, Jamaican rice and peas, or fried plantains.
# Expert Tips:
01 -
- The curry sauce is so rich you will want to ladle it over everything from rice to plain bread, and it only gets better the next day.
- Toasting the curry powder in oil before adding anything else creates a depth of flavor that tastes like it took all day, even though the whole thing comes together in about an hour.
02 -
- If you burn the curry powder while toasting, dump it and start over, because that bitterness will ruin the entire pot no matter what else you add.
- Leaving the Scotch bonnet seeds in ramps up the heat dramatically, so start seeded your first time and adjust upward once you know your tolerance.
03 -
- Let the chicken marinate overnight in the fridge if you can, because the difference in tenderness and depth of flavor is genuinely remarkable.
- Toast the curry powder in oil before adding anything else and never skip this step, as it is the single most important technique that separates a good curry from a great one.