Jamaican Curry Chicken
This Jamaican Curry Chicken is a rich, aromatic dish made with tender chicken simmered in a bold curry sauce with herbs, spices, and vegetables. A comforting Caribbean classic!
Equipment
- Large Pot or Dutch Oven
- Cutting Board
- Knife
Ingredients
- 2 lbs chicken thighs or drumsticks bone-in, skinless, cut into pieces
- 2 tbsp Jamaican curry powder plus more for marinating
- 1 tsp all-purpose seasoning
- 1/2 tsp black pepper
- 1 tsp salt or to taste
- 3 cloves garlic minced
- 1 scotch bonnet pepper seeded and finely chopped
- 1 tbsp fresh ginger grated
- 1 medium onion chopped
- 2 stalks scallions chopped
- 2 medium potatoes peeled and diced
- 2 tbsp vegetable oil
- 2 cups water or chicken broth
Instructions
- Season chicken with salt, pepper, 1 tbsp curry powder, and all-purpose seasoning. Let marinate for at least 1 hour or overnight in the fridge.
- In a large pot, heat oil over medium heat. Add remaining curry powder and toast for 30 seconds to release flavor.
- Add chicken to the pot and brown on all sides, about 5–7 minutes.
- Add onion, garlic, ginger, scotch bonnet, and scallions. Stir and cook for 3 minutes until fragrant.
- Add diced potatoes and pour in water or broth to cover the chicken. Stir to combine.
- Bring to a boil, then reduce heat and simmer covered for 30–35 minutes, or until chicken is tender and sauce thickens.
- Taste and adjust seasoning if needed. Serve hot with white rice or roti.
Notes
For extra richness, you can add a splash of coconut milk during the simmering stage. Handle scotch bonnet carefully—it's hot!