Jamaican Curry Chicken
Jamaican Curry Chicken is one of my favorite easy dinner recipes. This dish is somewhat controversial in the Caribbean, but this recipe uses the Jamaican style of cooking curry. Pair this with your favorite rice and fresh veggies. Ready in 30 minutes!
Ingredients
- 2 lbs chicken thighs/breasts cut into medium-sized pieces
- 1 ½ tbsp curry powder
- 1 tbsp all-purpose seasoning
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1 tsp turmeric powder
- ½ tsp salt
- ½ tsp black pepper optional
- 2 tbsp green seasoning blend recipe below
- 1 small onion sliced
- 2 stalk escallion crushed
- 1 large irish potato diced
- 1 scotch bonnet pepper
- ½ cup coconut milk
- ¾ cup chicken stock water
- Pimento seeds optional
- 2-3 sprigs of thyme
- 2 tbsp vegetable oil
Instructions
- Clean chicken thighs by removing any skin and fat from the flesh. Wash chicken in vinegar, lime and water.
- Pat dry to remove excess water. Cut chicken into medium-sized pieces and set aside.
- In a large bowl season chicken with green seasoning, cayenne pepper, salt, black pepper, 1 tbsp curry powder, turmeric powder, all-purpose seasoning, and cumin. Marinate for 2 hours or overnight for the best flavors.
- On medium flame heat oil in a large pot. Add pimento seeds and ½ tbsp curry powder to the oil. Stir and allow the curry to ‘burn’ then add each piece of chicken to the pan.
- Turn the chicken after 2-3 minutes to sear the other side. Cover chicken with water/chicken stock and cook for 10-15 minutes.
- Add coconut milk, onion, irish potato, escallion, scotch bonnet pepper, and thyme to the chicken. Allow to simmer for another 5-10 minutes or until potatoes are tender.
- Adjust to taste. Remove escallion and thyme before serving.
- Serve with the desired side.
Notes
Notes for Making Curry Chicken:
- You can chop fresh seasonings such as onion, garlic, scotch bonnet pepper, and any other seasonings you’d like to marinate your meat and add green seasoning.
- Green seasoning recipe here.
- I am not sure how many Caribbean/Jamaican folks still do this, but I like to make a slurry with a ratio of flour to water. Doing this thickens the gravy, which I usually like to do in the last 5 minutes.
- If using a smaller pan for this dish, searing each piece of chicken, you can do this in batches to prevent overcrowding.
- Don't throw out the leftover seasoning from the pan your chicken was in. Pour chicken stock/water into the pan, then add the mixture to your chicken.