Irresistibly Tender Jamaican Curry Chicken (Printer-Friendly)
Succulent chicken simmered in fragrant Jamaican curry with coconut milk, potatoes, and bright herbs.
# What You'll Need:
→ Chicken
01 - 1.5 lbs bone-in, skinless chicken thighs, cut into large pieces
02 - 1 tablespoon fresh lime juice
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
→ Marinade & Curry Base
05 - 2 tablespoons Jamaican curry powder
06 - 1 tablespoon all-purpose seasoning (or substitute with extra curry powder)
07 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
08 - 4 cloves garlic, minced
09 - 1-inch piece fresh ginger, grated
10 - 2 scallions, chopped
11 - 1 medium onion, chopped
12 - 2 tablespoons vegetable oil
13 - 1 Scotch bonnet pepper, deseeded and chopped (optional, adjust to taste)
→ Stew
14 - 2 medium potatoes, peeled and cubed
15 - 2 cups low-sodium chicken broth
16 - 1/2 cup coconut milk
17 - 1 bell pepper, diced
18 - 1 carrot, sliced
19 - Extra salt and pepper, to taste
# How to Make It:
01 - Rinse chicken pieces with lime juice and water in a large bowl. Drain well, then season with salt, pepper, curry powder, all-purpose seasoning, thyme, half the garlic, half the ginger, and half the scallions. Massage the marinade thoroughly into the chicken and set aside for at least 30 minutes, or refrigerate overnight for deeper flavor penetration.
02 - Heat vegetable oil in a large Dutch oven or deep skillet over medium heat. Add the remaining curry powder and toast for 1 minute until fragrant, stirring constantly to prevent burning.
03 - Add the marinated chicken to the pot in a single layer. Brown on all sides for 4 to 5 minutes, allowing the spices to form a rich crust on the meat.
04 - Add the remaining garlic, ginger, onions, scallions, and Scotch bonnet pepper to the pot. Sauté for 2 to 3 minutes until the vegetables soften and release their aromatics.
05 - Pour in the chicken broth and coconut milk. Add the potatoes, carrots, and bell pepper. Stir everything together until well combined.
06 - Bring the mixture to a simmer, then cover and cook on low heat for 35 to 40 minutes, stirring occasionally, until the chicken is fall-apart tender and the potatoes are soft.
07 - Taste and adjust seasoning with additional salt and pepper as needed. Simmer uncovered for 5 minutes to reduce and thicken the sauce to your desired consistency.
08 - Serve hot over steamed white rice or alongside traditional Jamaican rice and peas.
# Expert Advice:
01 -
- The sauce is so rich and deeply spiced that you will want to eat it with a spoon long before the chicken is done.
- Bone in thighs stay incredibly juicy during the long simmer, making this nearly impossible to overcook.
- Leftovers taste even better the next day when the spices have fully settled into every bite.
02 -
- Do not skip the step of toasting the curry powder in oil because this unlocks its full flavor potential and removes any raw bitterness.
- Resist the urge to stir too frequently while browning the chicken since the crust needs uninterrupted contact with the hot pot to form properly.
- If you cannot find Scotch bonnet pepper, habanero works as a close substitute but use even less since it can be fiercer.
03 -
- Marinating the chicken overnight in the refrigerator transforms this from a very good dish into an unforgettable one.
- A splash of extra lime juice squeezed over each bowl right before serving wakes up all the flavors and cuts through the richness of the coconut milk.