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Jamaican Curry Chicken Recipe

Jamaican Curry Chicken Recipe

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5.1 from 13 reviews

This Jamaican Curry Chicken recipe features tender bone-in, skin-on chicken marinated with a vibrant blend of Jamaican spices and cooked in a rich, coconut milk-based curry sauce. It’s a classic Caribbean dish bursting with bold flavors from Scotch bonnet peppers, allspice, fresh thyme, and curry powder. Served traditionally with jasmine or basmati rice, fried plantains, and tropical chutneys, this hearty and aromatic meal is perfect for those seeking an authentic taste of Jamaica.

  • Total Time: 2 hrs 10 mins
  • Yield: 6 servings

Ingredients

For the Marinated Chicken:

  • 3 1/2 pounds (1.6 kg) bone-in, skin-on chicken parts
  • 1 lime or lemon, halved
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 teaspoons ground turmeric
  • 3 medium cloves garlic, minced
  • 1 small Scotch bonnet pepper, stemmed, seeded, and minced
  • 1 tablespoon Jamaican curry powder
  • 1 teaspoon ground allspice
  • 1 teaspoon minced fresh ginger
  • 1 tablespoon picked fresh thyme leaves

For the Curry:

  • 1/4 cup (60 ml) canola or other neutral oil, divided
  • 1 tablespoon Jamaican curry powder
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon ground cumin (optional)
  • 1 teaspoon ground coriander seed (optional)
  • 1 teaspoon garam masala (optional)
  • 1 medium yellow onion (8 ounces; 237 g), diced
  • 2 medium carrots (about 8 ounces; 237 g total), peeled and diced (optional)
  • 1 small Yukon Gold potato (5 ounces; 142 g), diced (optional)
  • 2 thyme sprigs
  • 1 small whole Scotch bonnet pepper
  • 5 whole allspice berries
  • 1/2 cup (113 ml) coconut milk from 1 (13.5-ounce; 400 ml) can, plus more if needed

Serving Suggestions:

  • Jasmine or basmati rice
  • Mango or papaya chutney
  • Fried ripe plantains
  • Sliced avocado

Instructions

  1. Prepare and Season Chicken: Rub the chicken all over with the halved lime or lemon, then season generously with kosher salt and freshly ground black pepper.
  2. Make the Marinade: In a medium bowl, mix together ground turmeric, minced garlic, minced Scotch bonnet pepper, Jamaican curry powder, ground allspice, minced fresh ginger, and fresh thyme leaves. Add the chicken pieces to this marinade, and using gloved hands, massage the mixture thoroughly all over the chicken, including under the skin for deeper flavor penetration. Cover and refrigerate for at least 1 hour or up to 12 hours for best results.
  3. Brown the Chicken: Heat 2 tablespoons (30 ml) of oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering. In batches if necessary to avoid overcrowding, add the marinated chicken pieces and cook, turning often, until lightly browned on all sides, about 5 minutes. Be careful not to let the chicken get too dark to preserve the marinade flavors. Remove browned chicken and set aside.
  4. Toast Spices: Add the remaining 2 tablespoons (30 ml) of oil to the pot. Stir in the Jamaican curry powder, minced fresh ginger, cumin, coriander seed, and garam masala if using. Cook, stirring constantly, until the spices become fragrant and lightly toasted, about 1 minute.
  5. Sauté Vegetables: Add the diced onion, carrots, and potatoes (if using) to the pot. Cook, stirring occasionally, until they start to soften, about 5 minutes.
  6. Combine Chicken and Aromatics: Return the browned chicken pieces along with any accumulated juices to the pot. Stir to coat the chicken with the spices and vegetables.
  7. Add Liquids and Simmer: Pour in 1 cup (227 ml) of hot water, add the thyme sprigs, whole Scotch bonnet pepper, and whole allspice berries. Bring the mixture to a boil. Once boiling, cover and reduce heat to low. Simmer gently for 30 minutes to allow flavors to develop and the chicken to cook through.
  8. Finish with Coconut Milk: Uncover the pot and stir in 1/2 cup (113 ml) of coconut milk. Continue to simmer uncovered for an additional 15 minutes, allowing the sauce to thicken into a rich, creamy gravy. If the sauce becomes too thick, add more water and/or coconut milk to reach desired consistency. Season with salt and freshly ground black pepper to taste.
  9. Serve: Serve the curry chicken hot, accompanied by jasmine or basmati rice, mango or papaya chutney, crispy fried ripe plantains, and sliced avocado for a complete and authentic Jamaican meal experience.

Notes

  • Bone-in, skin-on chicken parts provide the best flavor and moisture for this dish. Dark meat such as thighs and drumsticks is preferred.
  • The Scotch bonnet pepper is very hot; adjust quantity or remove seeds to control heat level.
  • Ground cumin, coriander, and garam masala are optional but add additional depth to the curry flavor.
  • Carrots and potatoes are optional vegetables but add heartiness to the curry.
  • If the sauce becomes too thick while simmering, thin it with a little more water or coconut milk as needed.
  • Marinate chicken for a minimum of 1 hour to allow flavors to develop, up to 12 hours for best results.
  • Serve with traditional accompaniments like rice, chutney, fried plantains, and avocado to balance the spicy, rich curry.
  • Author: Daisy
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Category: Main Course
  • Method: Marinating and Simmering
  • Cuisine: Jamaican
  • Diet: Halal

Nutrition

  • Serving Size: 1 serving (about 1/6th of recipe)
  • Calories: 450 kcal
  • Sugar: 4 g
  • Sodium: 550 mg
  • Fat: 25 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 2 g
  • Protein: 40 g
  • Cholesterol: 130 mg

Find it online: https://dishiary.com/jamaican-curry-chicken-recipe/