Curry Chicken Jamaican Style
Immerse yourself in the bold and aromatic flavors of Jamaica with this irresistible Curry Chicken Jamaican Style recipe. Featuring tender, bone-in chicken pieces seasoned with authentic Jamaican curry powder and a blend of spices, this dish is a beautiful medley of vibrant heat, earthy aromatics, and hearty vegetables like carrots and potatoes. Toasting the curry powder in hot oil enhances its richness, while the addition of scallions, ginger, and optional scotch bonnet pepper creates layers of mouthwatering flavor. Simmered to perfection in a savory sauce, this comforting curry pairs wonderfully with steamed white rice or classic rice and peas. Perfect for a crowd or a cozy family dinner, this Jamaican curry chicken recipe is a must-try for lovers of Caribbean cuisine!
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Recipe Information
Ingredients
- 3 lbs chicken (bone-in, cut into pieces)
- 3 tbsp Jamaican curry powder
- 1 tbsp all-purpose seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 3 stalks scallions, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium onion, chopped
- 1 small scotch bonnet pepper, finely chopped (optional, for heat)
- 1 tsp ginger, grated
- 1 large carrot, sliced
- 1 medium white potato, peeled and diced
- 2 tbsp cooking oil (vegetable or coconut)
- 2.5 cups water or chicken stock
- 1 tsp thyme (fresh or dried)
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Clean the chicken pieces by rinsing them in water with a splash of lime juice or vinegar, then pat them dry.
In a large bowl, season the chicken with 2 tablespoons of Jamaican curry powder, all-purpose seasoning, garlic powder, onion powder, salt, and black pepper. Mix well to coat all pieces thoroughly. Let the chicken marinate for at least 30 minutes (or overnight for deeper flavor).
Heat the oil in a large pot or Dutch oven over medium heat. Add 1 tablespoon of Jamaican curry powder to the hot oil and allow it to toast for 1–2 minutes to release its aroma, stirring constantly.
Add the marinated chicken pieces to the pot, browning them on all sides (about 5 minutes). Work in batches if necessary to avoid overcrowding.
Add the chopped onions, scallions, garlic, ginger, scotch bonnet pepper (if using), and thyme to the pot. Stir and cook for about 5 minutes until the vegetables are fragrant and softened.
Pour in the water or chicken stock, ensuring the chicken is mostly submerged. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and let the chicken cook for 25 minutes, stirring occasionally.
Add the potato and carrot to the pot. Stir to combine and adjust the liquid level if needed, ensuring there’s enough to create a rich sauce.
Allow the curry to cook for an additional 20 minutes, or until the chicken is tender, and the vegetables are cooked through. Stir occasionally to prevent sticking.
Taste the curry and adjust seasoning with more salt or pepper, if needed.
Serve the curry chicken hot with steamed white rice, rice and peas, or your favorite side dishes.
Nutrition Facts
Calories |
3550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.2 g | 302% | |
| Saturated Fat | 81.2 g | 406% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1089 mg | 363% | |
| Sodium | 4196 mg | 182% | |
| Total Carbohydrate | 86.4 g | 31% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 11.0 g | ||
| Protein | 257.8 g | 516% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 428 mg | 33% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 4330 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
