Description
This Traditional Jamaican Curry Chicken is a flavorful dish that combines aromatic spices with tender chicken. It’s perfect for family gatherings or a cozy dinner at home.
Ingredients
Scale
- 2 lbs (900 g) chicken pieces (thighs and drumsticks preferred)
- 2 tablespoons Jamaican curry powder
- 1 teaspoon allspice (pimento) powder
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2–3 sprigs of fresh thyme (or 1 teaspoon dried thyme)
- 1–2 Scotch bonnet peppers (whole for less heat, chopped for more heat)
- 2 tablespoons vegetable oil (for frying)
- 2 cups chicken broth (or water)
- 2 medium carrots, sliced
- 1 medium bell pepper, sliced (green or red)
- 2–3 green onions (scallions), chopped
- 1 tablespoon soy sauce (optional)
- 1 tablespoon fresh lime or lemon juice
Instructions
- Start by marinating the chicken. In a large bowl, combine the chicken pieces with Jamaican curry powder, allspice, salt, black pepper, garlic powder, and minced garlic. Mix well to ensure all the chicken is coated. Let it marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.
- Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering (about 2-3 minutes), add the marinated chicken in batches, browning each piece for about 5-7 minutes until they’re golden brown on all sides. Avoid overcrowding the pot to ensure even browning.
- Once browned, remove the chicken pieces and set them aside on a plate. In the same pot, add the diced onion and sauté for about 3-4 minutes until soft and translucent. Stir occasionally to prevent sticking.
- Next, add the sliced carrots and bell pepper to the pot, cooking for an additional 3-4 minutes. You want them to soften slightly while still retaining their crunch.
- Return the browned chicken to the pot, nestling it among the vegetables. Add the chicken broth (or water), thyme sprigs, and Scotch bonnet pepper. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 25-30 minutes, or until the chicken is cooked through and tender. Check that the internal temperature reaches 165°F (75°C).
- After simmering, taste the sauce and adjust seasoning if necessary. If you prefer a thicker sauce, remove the lid and cook for an additional 5-10 minutes to allow it to reduce. Add soy sauce and lime juice for an extra depth of flavor just before serving.
- Finally, remove the pot from heat and let it sit for about 5 minutes. Garnish with chopped green onions before serving. Enjoy your Traditional Jamaican Curry Chicken with rice, roti, or your favorite side!
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Simmering
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: Allow ample marinating time for deeper flavor. Use a heavy-bottomed pot for even heat distribution. Don't skip the browning step for added depth and richness.