Jamaican Curry Chicken
Jamaican Curry Chicken is one of my favorite easy dinner recipes. An easy comfort meal that requires little effort and bold flavors in the end. Pair this with your favorite rice and fresh veggies. Ready in 30 minutes!
Ingredients
- 2-3 lbs chicken thighs/breasts cut into medium-sized pieces
- 1 tbsp curry powder + ½ tsp for burning
- 1 tsp all-purpose seasoning
- 1 tsp cumin
- 1 tsp cayenne pepper or jalapeño pepper
- 1 tsp turmeric powder
- ½ tsp black pepper
- 2 tbsp green seasoning blend recipe below
- 2 stalks escallion crushed or chopped
- 1 large potato diced
- 1 medium carrot chopped
- 1 scotch bonnet pepper
- ¾ cup chicken stock or water
- 2-3 sprigs of thyme
- 2 tbsp coconut oil or vegetable oil
Instructions
- Prep your chicken by washing it in a bath of vinegar, lime juice, 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, curry powder (1tbsp), turmeric powder, all-purpose seasoning, pimento seeds, and cumin. Cover and marinate for 2-3 hours or overnight for the best flavors.
- On medium heat, add oil to a large pot. Add ½ tsp curry powder to the oil. Allow the curry to burn in the dutch pan, then add each piece of chicken.
- Turn the chicken after 3 minutes to sear the other side. Once seared on both sides, add leftover marinade and chicken stock/water. Cover and cook for 10-15 minutes.
- Add potato, carrot, escallion, scotch bonnet pepper, and thyme to the chicken. Simmer for another 5-10 minutes or until carrots and potatoes are tender.
- Adjust to taste. Crush some potatoes to thicken the gravy.
- Remove escallion(if crushed whole) and thyme before serving. Allow to rest for 10 minutes before serving.
- Serve with the desired sides.
Notes
Notes for Making Curry Chicken:
- Remove the seeds from scotch bonnet pepper to lower the spice levels of this dish.
- Green seasoning recipe here.
- If using a smaller pan, sear each piece of chicken; you can do this in batches to prevent overcrowding.
- You can add ½ cup of coconut milk to this recipe to thicken your gravy without mashing potatoes.
- You can add boiling water to this recipe to maintain cooking temperature. I like to pour some over the leftover marinade, then pour that over my chicken like stock water.