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jamaican curry chicken on plate with cabbage and rice.

Jamaican Curry Chicken

Indulge in the rich flavors of Jamaican curry chicken – a deep flavored and aromatic delight that brings the Caribbean to your plate.
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Prep Time: 10 minutes
Cook Time: 40 minutes
Course: Main Course
Cuisine: Caribbean, Jamaican
Servings: 4 people
Calories: 631kcal
Author: Marwin Brown

Ingredients

  • 2 lbs chicken thighs bone-in and skin-on
  • 2-3 medium potatoes diced
  • 3 tablespoons Jamaican curry powder
  • 1 ½ tablespoons All purpose seasoning
  • 6-8 allspice berries
  • 4-5 sprigs fresh thyme chopped
  • 4 cloves garlic minced
  • 1 Scotch bonnet pepper minced
  • 1 tablespoon grated ginger
  • 1 onion finely chopped
  • 1 red onion finely chopped
  • 1 bell pepper sliced
  • ¼ cup Trini Green Seasoning
  • Juice of 1 lime
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil

Instructions

Step 1: Marinating the Chicken

  • Gently score the chicken thighs to allow the marinade to penetrate. Wash the chicken in a combination of water and the lime juice.
  • In a large mixing bowl place the chicken pieces and add ⅓ of the curry powder, all-purpose seasoning, allspice berries, thyme, and green seasoning. Mix in well to ensure all the pieces of chicken are coated well. Refrigerate overnight covered.

Step 2: Burn the Curry

  • Heat skillet on medium heat. Add oil to heat then add 1-2 teaspoons of the remaining curry spice. Saute stirring occasionally as the curry browns. Add the minced garlic and ginger cooking for 30 seconds.

Step 3: Cooking the Curry Chicken

  • Add the chicken to the skillet. Mix well, add the whole scotch bonnet pepper, and then cover. Reserve the bowl used for marinating the chicken along with the residue. Allow to simmer 10-15 minutes stirring occasionally.
  • Add water to the reserved marinade residue. Mix well then add to the chicken. Season a bit more with the curry, mix well, cover, and continue cooking for another 5 minutes.
  • Add the red onions and bell pepper to the chicken along with the thyme. Mix well. Cook for another 10 minutes
  • Add the potatoes. Cover and cook until the potatoes are fork tender.
  • Remove lid and allow to cook until the gravy thickens to desired consistency.

Video

Notes

  • For the best curry chicken recipe, I prefer Caribbean curry powder, but in a pinch feel free to substitute Jamaican curry powder with store-bought generic curry.
  • Chop leftover chicken curry into smaller pieces and use it for chicken salad.
  • I've noticed lately that some recipes call for coconut milk. Curry chicken with a good full-fat coconut milk tastes delicious, but I tried to stay true to Jamaican style and omitted it from my recipe.
  • Sweet potatoes can be substituted for the regular potatoes. Similarly chicken breasts can be added to in place of or in addition to dark meat chicken thighs. Just note white meat cooks a lil faster.

Nutrition

Calories: 631kcal | Carbohydrates: 31g | Protein: 41g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 222mg | Sodium: 2804mg | Potassium: 1161mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1228IU | Vitamin C: 70mg | Calcium: 80mg | Iron: 4mg
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