Description
Authentic Jamaican Curry Chicken is bold, spicy, aromatic, and deeply comforting — tender chicken simmered in a richly spiced curry sauce with herbs, scotch bonnet heat, and root vegetables. It evokes island flavors and homestyle warmth in every bite.
Ingredients
- 2–3 lb bone‑in, skinless chicken pieces (legs, thighs, or mixed parts)
- 2 tbsp Jamaican curry powder (plus 1 tbsp extra for “burning”)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 scotch bonnet pepper (whole or chopped, depending on heat preference)
- 1 large onion, chopped
- 2–3 green onions (scallions), sliced
- 2–3 sprigs fresh thyme (or 1 tsp dried thyme)
- 2–3 medium potatoes, peeled and cubed
- 2 carrots, peeled and sliced (optional)
- 2 tbsp vegetable or coconut oil
- Salt and black pepper, to taste
- Water or chicken broth, enough to cover halfway.
Instructions
- Season the chicken with salt, pepper, and a bit of curry powder, garlic, and ginger. Let it marinate for at least 1 hour (or overnight for deeper flavor).
- In a heavy pot or Dutch oven, heat the oil over medium heat. Add 1 tablespoon curry powder and “burn” it — cook for about 1 minute until fragrant and the oil is colored.
- Add the chicken pieces and brown them on all sides to lock in flavor.
- Add the chopped onion, green onions, thyme, and scotch bonnet pepper. Stir, cover, and cook a few minutes in the chicken’s own juices.
- Pour in enough water or broth to cover chicken halfway. Bring to a simmer, then reduce heat and cover. Cook for 30–35 minutes, until chicken is nearly tender.
- Add the cubed potatoes (and carrots, if using). Continue simmering until vegetables and chicken are tender and the sauce has thickened.
- If you left the scotch bonnet whole, remove it before serving (for flavor without excessive heat). Adjust salt and pepper to taste.
- Serve hot over white rice, rice and peas, roti, or with plantains. Garnish with extra green onions or thyme if desired.
Notes
- For a quicker version, boneless chicken thighs can be used — reduce simmer time accordingly.
- To adjust heat, use fewer scotch bonnet peppers or leave them whole so flavor is infused without strong spice.
- Some recipes mash a few potato chunks into the gravy toward the end to thicken the sauce naturally.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on stovetop or microwave; flavors often deepen after a day.
- You can freeze portions (with sauce) for up to 2 months. Thaw and reheat gently before serving.
Nutrition
- Serving Size: 1 serving (approx 1/6 of recipe)
- Calories: 480
- Sugar: 5g
- Sodium: 420 mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 160mg
