Description
Authentic Jamaican Curry Chicken is a flavorful and aromatic dish featuring tender chicken pieces simmered in a rich and spicy curry sauce. Infused with traditional Jamaican spices, this hearty dinner is perfect for those who love bold and comforting meals. Serve it with white rice or classic rice and peas for an authentic Caribbean experience.
Ingredients
2 lbs bone-in chicken, cut into pieces
2 tablespoons Jamaican curry powder
1 teaspoon turmeric (optional, for extra color)
1 teaspoon ground allspice
2 teaspoons salt
1/2 teaspoon black pepper
1 large onion, chopped
4 cloves garlic, minced
1 scotch bonnet pepper, chopped (seeds removed for less heat)
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
2 medium potatoes, peeled and diced
2 carrots, sliced
1 cup coconut milk
1 cup water or chicken broth
2 tablespoons vegetable oil
1 tablespoon chopped fresh parsley or cilantro (optional, for garnish)
Cooked white rice or rice and peas, for serving
Instructions
- Marinate the Chicken: In a large bowl, combine chicken pieces with 1 tablespoon curry powder, turmeric, allspice, salt, and black pepper. Rub the spices into the chicken until well coated. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.
- Cook the Chicken: In a large pot, heat vegetable oil over medium heat. Add the remaining 1 tablespoon of curry powder and toast it for 1-2 minutes until fragrant. Add the marinated chicken and brown on all sides, about 5-7 minutes. Add onion, garlic, scotch bonnet pepper, and thyme. Cook for 2-3 minutes until the onions are softened.
- Simmer the Curry: Pour in coconut milk and water or chicken broth, stirring to combine. Add diced potatoes and carrots. Bring to a boil, reduce heat to low, cover, and simmer for 30-40 minutes until the chicken is cooked through and the vegetables are tender.
- Serve: Taste and adjust seasoning if needed. Garnish with parsley or cilantro if desired. Serve hot over cooked white rice or rice and peas.
Notes
Spice Level: For a milder curry, remove the seeds from the scotch bonnet pepper or use a milder chili pepper.
Marinating: Marinating the chicken overnight enhances the flavor, but it can be marinated for just 1 hour if short on time.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican Caribbean
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal per serving
Keywords: Jamaican Curry Chicken Caribbean Chicken Recipe Spicy Chicken Curry Authentic Jamaican Recipe Traditional Caribbean Cuisine