Jamaican Curry Chicken Recipe

Jamaican Curry Chicken Recipe

This Jamaican Curry Chicken is a vibrant, aromatic dish bursting with bold spices and tender chicken thighs. Perfectly marinated and slow-cooked with potatoes, it captures the essence of Jamaican home cooking.

Chicken

Prep Time

20 min

Cook Time

45 min

Servings

4

Jamaican Curry Chicken is a beloved staple in Caribbean cuisine, known for its rich blend of spices and comforting flavors. This recipe highlights the traditional use of curry powder and Scotch bonnet peppers, which bring a unique warmth and heat to the dish. Marinating the chicken allows the spices to deeply infuse the meat, resulting in tender and flavorful bites. Historically, curry powder was introduced to Jamaica by Indian indentured laborers in the 19th century and has since become a cornerstone of Jamaican cooking, reflecting the island's diverse cultural influences. This dish pairs wonderfully with steamed rice, fried plantains, or simple fresh vegetables to balance its robust flavors. The slow cooking method ensures the chicken remains juicy and tender, while the addition of potatoes adds heartiness and soaks up the delicious curry sauce. It’s a comforting meal that brings a taste of the Caribbean right to your table, perfect for family dinners or gatherings with friends.

Ingredients

  • 2 lb Chicken Thighs
  • 2 1/2 tb Curry Powder
  • 1 tsp All-purpose Seasoning
  • 1 chopped Onion
  • 3 chopped Spring Onions
  • 0.5 Green Pepper
  • 4 cloves chopped Garlic
  • 1 chopped Scotch Bonnet
  • 3 sprig Thyme
  • 3 tablespoon Olive Oil
  • 0.25 cup Water
  • 1 large Russet Potato
  • To taste Salt
  • To taste Pepper

Instructions

Begin by combining the chicken thighs with all-purpose seasoning, 1 tablespoon of curry powder, finely chopped onion, green onions, green pepper, garlic cloves, scotch bonnet pepper (use with caution for heat), and fresh thyme in a large bowl. Toss everything thoroughly to ensure the chicken pieces are evenly coated in aromatic spices. Cover the bowl and refrigerate for at least 1 hour or overnight to maximize flavor absorption. Once the chicken has marinated, carefully remove the onions, peppers, and garlic from the bowl and set them aside; these will be cooked separately to develop their sweetness. In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the remaining curry powder and stir briskly, cooking for 20-30 seconds to toast the spices and unlock their fragrance. Next, add the reserved onions, green pepper, garlic cloves, thyme, and scotch bonnet pepper to the pot. Stir continuously and cook until the onions soften and become translucent, about 3 to 5 minutes. If the mixture appears dry or starts to stick, add a tablespoon of water to create a bit of steam and prevent burning. Introduce the seasoned chicken along with ¼ cup of water to the pot. Cover with a tight-fitting lid, reduce the heat to medium-low, and let it simmer gently for 30 to 35 minutes. This slow cooking will ensure the chicken becomes tender and infused with spice. Around 15 minutes before finishing, add the peeled and cubed russet potato to the pot, cover, and continue cooking until the potatoes are tender and the chicken is fully cooked through. Once done, remove the pot from heat. Taste and adjust seasoning with salt and pepper as desired. Serve your vibrant Jamaican Curry Chicken hot, accompanied by steamed rice or your favorite sides to enjoy every aromatic bite.

Quick Info

Prep Time
20 min
Cook Time
45 min
Total Time
65 min
Servings
4

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