⏱️ Prep Time: 20 minutes (plus marinating) | Cook Time: 40 minutes
🍽️ Servings: 4–6
Authentic Jamaican Curry Chicken 🍗🌶️🇯🇲
If you’re craving bold flavors, aromatic spices, and the comforting warmth of Caribbean cuisine, this Authentic Jamaican Curry Chicken is the dish for you! 🥥✨ Juicy chicken pieces are marinated with fragrant curry powder and spices, then slow-simmered in a rich, savory curry sauce until tender. Served with steamed rice, fried plantains, or Jamaican rice & peas, this meal brings the island straight to your kitchen. 🌴
Ingredients:
For the Chicken Marinade:
2 lbs (900g) chicken (bone-in pieces like thighs or drumsticks work best)
2 tbsp Jamaican curry powder (plus more for cooking)
1 tsp ground allspice (pimento)
1 tsp paprika
1/2 tsp turmeric
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 medium onion, diced
2 stalks green onion (scallions), chopped
1 Scotch bonnet pepper (or habanero for heat), finely chopped
2 tbsp olive oil or vegetable oil
Salt and black pepper to taste
For the Curry Sauce:
2 tbsp oil (vegetable or coconut oil)
2 medium potatoes, peeled and cubed
2 carrots, chopped
2 cups chicken broth (or water)
1 cup coconut milk (optional, for richness)
2 sprigs fresh thyme
1 bay leaf
Extra curry powder (to taste)
For Serving:
Steamed white rice or Jamaican rice & peas
Fried plantains (optional)
Instructions:
1. Marinate the chicken:
Wash chicken with a little lime or vinegar water (traditional step), then pat dry. In a large bowl, season chicken with curry powder, allspice, paprika, turmeric, garlic, ginger, onion, green onions, Scotch bonnet, oil, salt, and pepper. Mix well to coat. Cover and marinate at least 2 hours (overnight is best for deeper flavor).
2. Brown the chicken:
In a large Dutch oven or heavy pot, heat 2 tbsp oil over medium-high heat. Add a little extra curry powder to the hot oil (this “burning the curry” step enhances flavor). Add chicken pieces and sear until browned on all sides, about 5–6 minutes.
3. Build the curry base:
Add onions, scallions, garlic, and ginger from the marinade into the pot. Sauté until fragrant. Stir in potatoes and carrots.
4. Simmer until tender:
Pour in chicken broth (or water) and coconut milk. Add thyme and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 35–40 minutes, stirring occasionally, until chicken is cooked through and tender, and the sauce thickens.
5. Adjust seasoning:
Taste and add more curry powder, salt, or pepper if needed. For extra heat, stir in a bit more Scotch bonnet.
6. Serve & enjoy:
Remove bay leaf and thyme sprigs. Serve hot over rice or rice & peas with fried plantains on the side. 🌴🍽️
Tips & Variations:
✅ Bone-in chicken gives the curry richer flavor, but boneless thighs can be used.
✅ Coconut milk makes the curry creamy, but you can omit for a lighter version.
✅ Use Jamaican curry powder (like Blue Mountain or Betapac) for the most authentic taste.
✅ Adjust Scotch bonnet to your heat preference — it’s spicy!