Jamaican Curry Chicken
Transport your taste buds to the Caribbean with this mouthwatering Jamaican Curry Chicken recipe, bursting with bold flavors and vibrant spices. Tender, bone-in chicken pieces are marinated in aromatic curry powder, garlic, ginger, and thyme for a fragrant foundation, then simmered to perfection in rich coconut milk alongside hearty potatoes, sweet carrots, and fiery scotch bonnet pepper. This one-pot wonder is elevated by a perfect balance of heat, creaminess, and savory goodness, making it a comforting yet exciting dish for any occasion. Ready in just over an hour, this easy-to-follow recipe pairs beautifully with fluffy steamed rice or soft, warm roti, offering a true taste of Jamaica in every bite. Perfect for a family dinner or impressing guests, this flavorful Caribbean classic is a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 lbs Chicken (bone-in, skinless pieces)
- 3 tbsp Curry powder
- 4 units Garlic cloves (minced)
- 1 tbsp Ginger (grated)
- 1 unit Onion (large, diced)
- 3 units Scallions (chopped)
- 1 unit Carrot (sliced)
- 2 units Potatoes (peeled and diced)
- 3 units Thyme (fresh sprigs)
- 1 unit Scotch bonnet pepper (seeded and sliced)
- 1 cup Coconut milk
- 1 cup Chicken stock or water
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Vegetable oil
Instructions
1. Clean and cut the chicken into medium-sized pieces. Pat dry with a paper towel.
2. In a large bowl, season the chicken with 2 tablespoons of curry powder, minced garlic, grated ginger, thyme, salt, and black pepper. Let it marinate for at least 30 minutes, or overnight for best results.
3. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
4. Brown the chicken pieces on all sides, working in batches if necessary. Remove the chicken and set it aside.
5. In the same pot, add the diced onion, scallions, and scotch bonnet pepper. Sauté for 3-4 minutes until softened and fragrant.
6. Add the remaining 1 tablespoon of curry powder and stir for 1-2 minutes to toast the spices.
7. Return the chicken to the pot, then add the coconut milk, chicken stock (or water), diced potatoes, and sliced carrots.
8. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, stirring occasionally.
9. Check for doneness by ensuring the chicken is cooked through and the potatoes are tender.
10. Adjust seasoning with additional salt or pepper if needed.
11. Serve hot with steamed rice, roti, or your favorite side dish.
Nutrition Facts
Calories |
1947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 10108 mg | 439% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 28.6 g | ||
| Protein | 287.0 g | 574% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 225 mg | 17% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 3307 mg | 70% | |
*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.
