Jamaican Curry Chicken (Printer-Friendly)
Aromatic chicken simmered in bold Jamaican curry spices with potatoes and fresh herbs for a hearty 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 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 1 tablespoon Jamaican curry powder, salt, black pepper, minced garlic, grated ginger, thyme sprigs, chopped Scotch bonnet pepper, and lime juice. Mix thoroughly to coat every piece. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor penetration.
02 - Heat vegetable oil in a large Dutch oven or deep heavy skillet over medium heat. Add 2 tablespoons Jamaican curry powder and toast for 1 to 2 minutes, stirring constantly, until deeply fragrant. Watch carefully to prevent burning.
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, turning pieces as needed for even color.
04 - Add the sliced onion, chopped scallions, and chopped bell pepper to the pot. Sauté for 3 minutes, stirring occasionally, until the vegetables begin to soften and release their aromas.
05 - Pour in the reserved marinade liquid and chicken broth. Add the diced potatoes, thyme sprigs, and allspice berries if using. Stir everything together well, bring to a gentle simmer, then reduce the heat to low and cover the pot.
06 - Cook covered for 30 to 35 minutes, stirring occasionally, until the chicken is fully cooked through, the potatoes are fork-tender, and the sauce has thickened to a rich gravy consistency. Season with additional salt and pepper to taste.
07 - Remove from heat and garnish with extra chopped scallion or fresh thyme if desired. Serve hot alongside steamed white rice, Jamaican rice and peas, or fried plantains.
# Expert Advice:
01 -
- The double hit of curry powder, once in the marinade and once toasted in oil, creates a depth of flavor that tastes like it took all day even though it is surprisingly manageable.
- Bone in chicken pieces stay incredibly juicy during the long simmer, and the potatoes soak up the sauce so beautifully that you will want extra bread to mop the plate clean.
02 -
- If you burn the curry powder while toasting it, start over because scorched spice will make the entire pot taste bitter and no amount of simmering can fix it.
- The sauce will look thin at first but trust the process because the potatoes break down slightly during simmering and naturally thicken everything into a silky gravy.
03 -
- Marinate the chicken overnight if you can because the difference in flavor penetration between one hour and twelve hours is dramatic and completely worth the planning.
- Use a heavy bottomed Dutch oven if you have one because the even heat distribution prevents hot spots that can scorch the curry powder during toasting.