Description
A flavorful Jamaican curry chicken made with tender chicken thighs, aromatic Jamaican curry powder, fresh vegetables, and warming spices simmered in a rich, comforting curry sauce. This authentic Caribbean classic is perfect served hot alongside rice, rice and peas, or your favorite vegetables for a hearty dinner.
Ingredients
Chicken and Marinade
- 1 kg chicken thighs, cut into pieces
- 2 tbsp Jamaican curry powder
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- ½ tsp allspice
- 1 tbsp lime juice
Vegetables and Aromatics
- 1 onion, chopped
- 2 green onions, sliced
- 1 bell pepper, chopped
- 1 tomato, chopped
- 2 medium potatoes, peeled and cubed
- 1 Scotch bonnet pepper, optional
Other
- 1 tbsp olive oil
- 1½ cups chicken broth
Instructions
- Season the Chicken: In a bowl, combine chicken pieces with Jamaican curry powder, salt, black pepper, dried thyme, allspice, minced garlic, grated ginger, and lime juice. Mix well to evenly coat the chicken and let it marinate briefly.
- Heat Oil and Brown Chicken: Heat olive oil in a large pot over medium-high heat. Add the seasoned chicken pieces and brown for 5–7 minutes, turning occasionally to get a nice golden crust on all sides.
- Sauté Vegetables: Add chopped onion, bell pepper, and green onions to the pot. Cook for 3–4 minutes until the vegetables soften and become fragrant.
- Add Tomato and Curry Seasoning: Stir in the chopped tomato and any remaining curry powder or seasonings. Cook for an additional 1 minute to deepen the flavors.
- Add Broth and Potatoes: Pour in the chicken broth and add the peeled, cubed potatoes. Stir to combine all ingredients well.
- Add Scotch Bonnet Pepper (Optional): If you prefer some heat, add the Scotch bonnet pepper whole to the pot. This will infuse the curry with spice without making it overly hot unless pierced.
- Simmer Covered: Bring the mixture to a simmer. Cover the pot with a lid and cook for 30–40 minutes until the chicken is fully cooked through and the potatoes are tender when pierced with a fork.
- Thicken the Sauce: Remove the lid and continue to simmer uncovered for another 5–10 minutes. This allows the curry sauce to reduce and thicken to a rich consistency.
- Serve: Remove the Scotch bonnet if used, and serve the Jamaican curry chicken hot with rice, rice and peas, or your choice of vegetables.
Notes
- Toasting the curry powder briefly in the pot before adding chicken deepens its flavor and aroma.
- Jamaican curry powder can vary in spiciness; adjust quantity based on your heat preference.
- For a quicker version, boneless chicken thighs can be used and will reduce cooking time slightly.
- Remove the Scotch bonnet pepper before serving to avoid an overly spicy dish unless you prefer stronger heat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course, Dinner
- Method: Stovetop
- Cuisine: Jamaican, Caribbean
