Jamaican Chicken Curry
Savor the bold and vibrant flavors of Jamaican Chicken Curry, a hearty and aromatic dish that brings a taste of the Caribbean to your table. This recipe features tender bone-in chicken simmered in a rich, spiced coconut curry sauce infused with authentic Jamaican curry powder, fresh thyme, and a hint of heat from optional scotch bonnet peppers. Complemented by velvety potatoes and sweet carrots, this one-pot wonder is both satisfying and easy to prepare, with just 20 minutes of prep time and a short cook time of under an hour. Perfectly paired with steamed white rice or traditional Jamaican rice and peas, it’s a comforting and flavorful meal that’s sure to impress. Whether you’re craving an island-inspired dinner or exploring global flavors, this Jamaican Chicken Curry recipe is a must-try!
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Recipe Information
Ingredients
- 3 pounds chicken (bone-in, skinless, cut into pieces)
- 3 tablespoons Jamaican curry powder
- 1 onion (medium, diced)
- 4 garlic cloves (minced)
- 2 scallions (chopped)
- 1 scotch bonnet pepper (optional, chopped)
- 1 tablespoon ginger (fresh, minced)
- 2 potatoes (medium, peeled and cubed)
- 2 carrots (sliced)
- 1 can coconut milk
- 1 cup chicken stock
- 2 tablespoons vegetable oil
- 4 fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Prepare the chicken by cutting it into pieces if not already done. Pat it dry and season lightly with salt and black pepper.
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add 2 tablespoons of Jamaican curry powder and toast it in the oil for 1-2 minutes, stirring constantly, until fragrant.
Add the chicken pieces to the pot and brown on all sides for about 5 minutes. Once browned, remove the chicken and set it aside.
In the same pot, sauté the diced onion, minced garlic, and chopped ginger until translucent and fragrant, about 3-4 minutes.
Add the scallions, optional scotch bonnet pepper, and the remaining tablespoon of curry powder. Stir well to coat the aromatics.
Return the browned chicken to the pot. Stir to combine with the sautéed aromatics and spices.
Add the coconut milk, chicken stock, fresh thyme sprigs, salt, and black pepper to the pot. Stir everything together.
Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 20 minutes, stirring occasionally.
Add the cubed potatoes and sliced carrots to the pot. Mix well, cover, and continue to cook for another 25-30 minutes, or until the vegetables are tender and the sauce has thickened.
Taste and adjust seasoning if needed. Remove the thyme sprigs before serving.
Serve hot over steamed white rice or with Jamaican rice and peas for an authentic pairing. Enjoy!
Nutrition Facts
Calories |
3829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.2 g | 278% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1178 mg | 393% | |
| Sodium | 3634 mg | 158% | |
| Total Carbohydrate | 138.5 g | 50% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 43.3 g | ||
| Protein | 344.9 g | 690% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 431 mg | 33% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 5642 mg | 120% | |
*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.
