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Jamaican Curry Chicken

Jamaican Curry Chicken
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Jamaican Curry Chicken is a vibrant and flavorful Caribbean dish featuring tender bone-in, skin-on chicken pieces simmered in a rich curry sauce infused with authentic Jamaican spices like turmeric, coriander, and cumin. This easy one-pot meal combines aromatic garlic, ginger, onions, Scotch bonnet pepper, and fresh thyme, simmered with potatoes in creamy coconut milk or water, delivering a comforting, bold, and spicy comfort food perfect for any occasion.

Ingredients

Scale

Chicken and Protein

  • 2 to 3 pounds bone-in, skin-on chicken thighs or drumsticks

Spices and Seasonings

  • 2 tablespoons Jamaican curry powder (turmeric, coriander, cumin blend)
  • Salt, to taste
  • Black pepper, to taste

Aromatics

  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 1 Scotch bonnet pepper, whole or chopped (optional)
  • 1 teaspoon fresh or dried thyme

Vegetables

  • 2 medium potatoes, peeled and cubed

Liquids

  • 1 to 1 1/2 cups coconut milk or water

Cooking Oils

  • 2 to 3 tablespoons vegetable oil for browning and frying curry powder

Instructions

  1. Prepare the chicken and season: Rinse and pat dry the chicken pieces, then generously season them with salt, black pepper, and half of the Jamaican curry powder. Allow the chicken to marinate for at least 30 minutes to lock in flavor and tenderize the meat.
  2. Brown the chicken: Heat vegetable oil in a large pot or Dutch oven over medium heat. Brown the seasoned chicken pieces on all sides until golden brown. This step seals in the juices and adds beautiful color to the dish.
  3. Sauté aromatics and curry powder: Remove the browned chicken and reduce heat slightly. Add more oil if needed, then sauté chopped onions, minced garlic, ginger, and Scotch bonnet pepper for 1-2 minutes. Stir in the remaining curry powder and cook until fragrant, about 2 minutes, to develop the full spice profile.
  4. Add liquids and simmer: Return chicken to the pot. Pour in enough coconut milk or water to cover the chicken halfway. Add thyme and diced potatoes. Bring to a gentle simmer, cover, and cook for 30 to 40 minutes, or until the chicken is tender and the sauce thickens.
  5. Final seasoning and serve: Remove the lid and check seasoning; adjust salt and pepper as needed. If the sauce is too thin, simmer uncovered to reduce and thicken. Garnish with fresh herbs like scallions or cilantro, then serve hot with your favorite sides.

Notes

  • Bloom your curry powder: Frying the spices in oil at the start helps unlock their full aroma and flavor.
  • Don’t skip marinating: Even a short rest improves flavor penetration and tenderness.
  • Choose bone-in chicken: It stays juicy and imparts deeper flavor during simmering.
  • Adjust heat carefully: Modify the amount of Scotch bonnet pepper to your spice tolerance.
  • Cook low and slow: Simmer the dish gently to meld flavors and tenderize the chicken.
  • Use fresh herbs: Fresh thyme and Scotch bonnet add authentic island freshness.

Nutrition

Keywords: Jamaican curry chicken, Caribbean chicken curry, spicy chicken recipe, one-pot chicken curry, authentic Jamaican recipe

Find it online: https://marybaking.com/jamaican-curry-chicken/