Authentic Jamaican Curry Chicken

Why You’ll Love This Recipe

This Authentic Jamaican Curry Chicken is packed with bold, savory flavors and a little heat that gives it a unique and unforgettable taste. The curry powder, combined with garlic, ginger, and scotch bonnet pepper, provides the perfect balance of spice and warmth. The tender chicken absorbs all the spices, creating a satisfying and aromatic meal. It’s also versatile, easy to prepare, and perfect for any occasion, whether it’s a family dinner or a special gathering.

Ingredients

• 2 lbs chicken (cut into pieces, bone-in or boneless)

• 2 tablespoon curry powder (preferably Jamaican curry powder)

• 1 tablespoon all-purpose seasoning

• 1 tablespoon ginger (minced)

• 3 garlic cloves (minced)

• 1 onion (diced)

• 1 bell pepper (diced)

• 2 tablespoon vegetable oil

• 1 tablespoon soy sauce

• 1 scotch bonnet pepper (or habanero, chopped, seeds removed for less heat)

• 1 can coconut milk (14 oz)

• 1 potato (peeled and cubed)

• 2 sprigs thyme

• 2 cups chicken broth or water

• Salt and pepper to taste

• 1 tablespoon brown sugar (optional, for balancing flavor)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large bowl, season the chicken pieces with the curry powder, all-purpose seasoning, ginger, garlic, and a pinch of salt. Let it marinate for at least 30 minutes, preferably a few hours, to allow the flavors to penetrate the meat.

2. Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the seasoned chicken and brown on all sides, approximately 5-7 minutes. You may need to do this in batches, depending on the size of your pan.

3. Once the chicken is browned, remove it from the skillet and set it aside. In the same pan, add the diced onion and bell pepper, sautéing until they soften, about 3-4 minutes.

4. Add the chopped scotch bonnet pepper and thyme to the pan, followed by the soy sauce, and let it cook for another minute.

5. Pour in the chicken broth (or water), stirring to combine, and scrape up any browned bits from the bottom of the pan for extra flavor.

6. Return the chicken to the skillet along with the coconut milk, potatoes, and brown sugar (if using). Stir everything together and bring to a simmer. Cover the pan and cook for 25-30 minutes, or until the chicken is fully cooked and tender, and the potatoes are soft.

7. Taste the curry and adjust the seasoning with salt and pepper as needed. Remove the thyme sprigs before serving.

8. Serve the curry chicken over rice, with bread, or with your favorite sides.

Servings and Timing

• Servings: 4-6 servings

• Prep Time: 15 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour

Storage/Reheating

• Storage: Leftover curry chicken can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months.

• Reheating: To reheat, gently warm the curry chicken in a saucepan over low heat on the stove. If frozen, allow it to thaw overnight in the refrigerator before reheating. You may need to add a little water or chicken broth to maintain the sauce's consistency.

FAQs

1. Can I use boneless chicken for this recipe?

Yes, boneless chicken works well too. Just adjust the cooking time since boneless pieces will cook faster.

2. Is Jamaican curry chicken very spicy?

The level of spice depends on how much scotch bonnet pepper you use. If you prefer less heat, you can reduce the amount or remove the seeds of the pepper.

3. Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are great for this dish as they remain juicy and tender when cooked.

4. What can I serve with Jamaican curry chicken?

Traditionally, curry chicken is served with steamed white rice, but you can also pair it with rice and peas, fried plantains, or bread.

5. Can I use coconut cream instead of coconut milk?

Yes, coconut cream will make the sauce richer and thicker. If you prefer a lighter sauce, stick with coconut milk.

6. Can I make this recipe in advance?

Yes, Jamaican curry chicken tastes even better the next day as the flavors have more time to develop. You can make it a day ahead and reheat it before serving.

7. Is Jamaican curry chicken gluten-free?

Yes, this recipe is naturally gluten-free, as it doesn’t use any wheat-based ingredients.

8. Can I add vegetables to this dish?

Yes, you can add vegetables like carrots, peas, or spinach to the curry chicken for more flavor and nutrition.

9. What kind of curry powder should I use for this recipe?

For an authentic Jamaican flavor, try using Jamaican curry powder. It has a distinct taste that’s different from regular curry powder.

10. How can I make this dish less oily?

If you want to reduce the oil, you can brown the chicken in less oil or even bake the chicken pieces first, then add them to the curry sauce to finish cooking.

Conclusion

Authentic Jamaican Curry Chicken brings the bold and vibrant flavors of Jamaica right into your home. It’s a comforting and flavorful dish that’s sure to satisfy your taste buds. With a few simple ingredients, you can create a delicious meal perfect for any occasion. Enjoy this dish with your favorite sides, and don’t forget to adjust the spice levels to your preference!

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This Authentic Jamaican Curry Chicken recipe is a flavorful and aromatic dish that combines tender chicken pieces with a rich, spicy curry sauce, accented by a blend of island seasonings.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4-6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Jamaican
• Diet: Gluten Free

Ingredients

2 lbs chicken (cut into pieces, bone-in or boneless)

2 tbsp curry powder (preferably Jamaican curry powder)

1 tbsp all-purpose seasoning

1 tbsp ginger (minced)

3 garlic cloves (minced)

1 onion (diced)

1 bell pepper (diced)

2 tbsp vegetable oil

1 tbsp soy sauce

1 scotch bonnet pepper (or habanero, chopped, seeds removed for less heat)

1 can coconut milk (14 oz)

1 potato (peeled and cubed)

2 sprigs thyme

2 cups chicken broth or water

Salt and pepper to taste

1 tbsp brown sugar (optional, for balancing flavor)

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Instructions

1. In a large bowl, season the chicken pieces with the curry powder, all-purpose seasoning, ginger, garlic, and a pinch of salt. Let it marinate for at least 30 minutes, preferably a few hours, to allow the flavors to penetrate the meat.
2. Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the seasoned chicken and brown on all sides, approximately 5-7 minutes. You may need to do this in batches, depending on the size of your pan.
3. Once the chicken is browned, remove it from the skillet and set it aside. In the same pan, add the diced onion and bell pepper, sautéing until they soften, about 3-4 minutes.
4. Add the chopped scotch bonnet pepper and thyme to the pan, followed by the soy sauce, and let it cook for another minute.
5. Pour in the chicken broth (or water), stirring to combine, and scrape up any browned bits from the bottom of the pan for extra flavor.
6. Return the chicken to the skillet along with the coconut milk, potatoes, and brown sugar (if using). Stir everything together and bring to a simmer. Cover the pan and cook for 25-30 minutes, or until the chicken is fully cooked and tender, and the potatoes are soft.
7. Taste the curry and adjust the seasoning with salt and pepper as needed. Remove the thyme sprigs before serving.
8. Serve the curry chicken over rice, with bread, or with your favorite sides.

Notes

• Leftover curry chicken can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months.
• To reheat, gently warm the curry chicken in a saucepan over low heat on the stove. If frozen, allow it to thaw overnight in the refrigerator before reheating. You may need to add a little water or chicken broth to maintain the sauce's consistency.
• If you prefer a lighter sauce, stick with coconut milk instead of coconut cream.
• Jamaican curry powder provides an authentic flavor; using regular curry powder will yield a different taste.
• This recipe is naturally gluten-free as it doesn’t use any wheat-based ingredients.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 7g
• Sodium: 850mg
• Fat: 28g
• Saturated Fat: 8g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 85mg