Description
This Authentic Jamaican Curry Chicken recipe features tender chicken simmered in a fragrant blend of curry powder, allspice, thyme, and Scotch bonnet pepper, enriched with coconut milk and simmered with potatoes for a hearty, flavorful dish. Perfectly balanced with aromatic spices and a touch of sweetness, it offers a true taste of Jamaica that is both comforting and vibrant.
Ingredients
Scale
Chicken and Marinade
- 2 pounds chicken, cut into pieces
- 2 tablespoons curry powder
- 1 teaspoon allspice
- 1 teaspoon thyme
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 tablespoon ginger, grated
- 1 Scotch bonnet pepper, finely chopped
- 2 sprigs scallions, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon brown sugar
Cooking Liquid & Vegetables
- 2 tablespoons vegetable oil
- 2 medium tomatoes, chopped
- 1 cup coconut milk
- 1 cup chicken broth
- 1 medium potato, peeled and cubed
Instructions
- Heat Oil and Brown Chicken: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and brown on all sides for 5 to 7 minutes. Remove and set aside.
- Sauté Aromatics: In the same pot, add chopped onions and cook for 3 to 4 minutes until translucent. Then add minced garlic and grated ginger, sautéing for an additional minute to release their aromas.
- Add Spices: Stir in curry powder, allspice, thyme, black pepper, paprika, and salt, coating the onion mixture evenly with spices.
- Incorporate Tomatoes and Pepper: Add the chopped tomatoes and Scotch bonnet pepper, stirring well. Cook for 3 to 4 minutes to soften tomatoes and blend flavors.
- Return Chicken and Add Liquids: Place the browned chicken back into the pot. Pour in coconut milk and chicken broth, mixing everything thoroughly.
- Add Potatoes and Simmer: Add the cubed potato, bring the curry to a simmer, cover, and cook for 30 to 40 minutes, stirring occasionally to prevent sticking, until chicken is cooked and potatoes are tender.
- Finish with Sugar and Scallions: Stir in brown sugar and chopped scallions. Taste and adjust seasoning with salt or pepper if needed.
- Rest and Serve: Remove from heat and let the curry sit for 5 minutes to meld flavors. Serve hot over steamed rice or with your preferred traditional sides.
Notes
- Adjust the amount of Scotch bonnet pepper for spice tolerance; use gloves when handling to avoid irritation.
- For more depth, marinate the chicken in the curry powder and spices for an hour before cooking.
- Leftover curry tastes even better the next day as flavors develop further.
- Serve with steamed white rice or traditional Jamaican bread for an authentic experience.
- Can substitute chicken broth with vegetable broth for a slightly different flavor profile.
