Jamaican Curry Chicken (Printer-friendly)
Tender chicken simmered in bold Jamaican curry spices with potatoes and fresh herbs.
# What You Need:
→ Chicken
01 - 2 pounds bone-in chicken pieces, skin removed, cut into chunks
→ Marinade
02 - 1 tablespoon Jamaican curry powder
03 - 1 teaspoon salt
04 - 1/2 teaspoon 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 (wear gloves when handling)
09 - Juice of 1 lime
→ Vegetables
10 - 1 large onion, sliced
11 - 2 scallions, chopped
12 - 2 large potatoes, peeled and diced
13 - 1 bell pepper, chopped
→ Sauce and Liquid
14 - 2 tablespoons Jamaican curry powder
15 - 2 tablespoons vegetable oil
16 - 2 cups chicken broth or water
→ Optional Additions
17 - 1 teaspoon allspice (pimento) berries
18 - 1/2 teaspoon ground turmeric
# How to Make It:
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. Mix thoroughly to coat all pieces evenly. Cover and refrigerate for at least 1 hour, or overnight for more pronounced flavor.
02 - Heat vegetable oil in a large Dutch oven or deep skillet over medium heat. Add 2 tablespoons of Jamaican curry powder and toast for 1 to 2 minutes, stirring constantly to prevent burning, until fragrant and darkened slightly.
03 - Add the marinated chicken pieces to the pot, reserving any leftover marinade liquid. Sear the chicken until lightly browned on all sides, approximately 5 minutes.
04 - Add the sliced onion, chopped scallions, and chopped bell pepper to the pot. Sauté for 3 minutes until the vegetables begin to soften.
05 - Pour in the reserved marinade liquid and chicken broth. Add the diced potatoes, thyme, and allspice berries if using. Stir well to combine, bring to a simmer, then reduce the heat to low and cover.
06 - Cook covered for 30 to 35 minutes, stirring occasionally, until the chicken is fully cooked through, the potatoes are tender, and the sauce has thickened. Adjust salt and pepper to taste.
07 - Remove from heat and garnish with additional scallion or fresh thyme if desired. Serve hot alongside steamed rice, rice and peas, or fried plantains.
# Expert Tips:
01 -
- The double hit of curry powder, once in the marinade and once toasted in oil, creates a depth that most one step curries never achieve.
- Bone in chicken pieces release their own richness into the sauce, so you get this velvety, golden gravy without any cream or flour.
02 -
- If you burn the curry powder during toasting, start over because there is no rescuing it and the bitterness will ruin the entire pot.
- Wear gloves when handling Scotch bonnet peppers and do not touch your face, as the oils linger on skin for hours and cause real pain.
03 -
- Seek out Jamaican curry powder brands like Blue Mountain or Grace rather than generic curry blends, as the spice ratios are specifically tailored for this dish.
- Let the finished curry rest off the heat for ten minutes before serving, because the sauce thickens and the flavors deepen as it sits.