Jamaican Curry Chicken

Jamaican Curry Chicken
  • PREP TIME
    20 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    50 mins
  • SERVING
    6 People
  • VIEWS
    301

Transport yourself to the vibrant flavors of the Caribbean with this authentic Jamaican Curry Chicken. This recipe delivers a rich, aromatic, and deeply satisfying curry, simmered to perfection with tender chicken and flavorful vegetables. A true taste of island comfort.

Ingridients

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Nutrition

  • Carbohydrate
    14 g
  • Cholesterol
    103 mg
  • Fiber
    3 g
  • Protein
    28 g
  • Saturated Fat
    5 g
  • Sodium
    1353 mg
  • Sugar
    2 g
  • Fat
    20 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a bowl, whisk together 2 tablespoons of the curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper. (2 minutes)

Image Step 02
02 Step

Recipe View Add the chicken pieces to the bowl and thoroughly coat them with the curry mixture, ensuring each piece is well-covered. (5 minutes)

Image Step 03
03 Step

Recipe View In a large cast-iron skillet or heavy-bottomed pot, heat the vegetable oil over high heat. Add the remaining 2 tablespoons of curry powder and cook until the oil is hot and the curry powder darkens, releasing its aroma. (2-3 minutes)

Image Step 04
04 Step

Recipe View Reduce the heat to medium. Add the chicken pieces to the skillet and brown on all sides. (8-10 minutes)

Image Step 05
05 Step

Recipe View Pour in the water, then add the diced potato, chopped carrots, scallions, minced ginger, and Scotch bonnet chile pepper to the skillet. (3 minutes)

Image Step 06
06 Step

Recipe View Cover the skillet and bring to a simmer. Cook until the chicken is no longer pink in the center and the gravy has thickened, about 30-40 minutes, allowing the chicken to cook undisturbed for the last 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 165°F (74°C).

Image Step 07
07 Step

Recipe View Remove the chicken pieces to a serving dish. If the gravy is not thick enough, continue to simmer it uncovered until it reaches your desired consistency. (5-10 minutes)

Image Step 08
08 Step

Recipe View Serve the Jamaican Curry Chicken hot, with the flavorful gravy spooned over the chicken. Traditionally served with white rice or in a roti.

For a richer flavor, marinate the chicken in the curry mixture for at least 2 hours, or even overnight, in the refrigerator.
Adjust the amount of Scotch bonnet pepper to your spice preference. Be cautious, as it is very hot! For a milder dish, remove the seeds and membranes before chopping.
If you don't have a Scotch bonnet pepper, you can substitute with another type of hot pepper, such as a habanero, but the flavor will be slightly different.
Feel free to add other vegetables to the curry, such as bell peppers, okra, or plantains.
For a creamier curry, add a can of coconut milk during the last 15 minutes of cooking.

Chester Durgan

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 100 Ratings)
Total Reviews: (7)
  • Ima Hyatt

    I marinated the chicken overnight, and it made a huge difference. So flavorful!

  • Gerhard Hoppe

    I added some coconut milk to the gravy for extra richness. It was amazing!

  • Jaiden Wuckert

    This recipe is fantastic! The flavors are so authentic, and my family loved it.

  • Fabiola Walsh

    I was a little intimidated by the Scotch bonnet pepper, but I used half, and it was perfect. Great recipe!

  • Emanuel Bosco

    This is my go-to curry chicken recipe now. Thank you for sharing!

  • Heber Mills

    Easy to follow and tasted amazing!

  • Meaghan Will

    The best curry chicken I've ever made. The instructions were clear, and the result was delicious.

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