Description
This Jamaican Curry Chicken features tender chicken simmered in a rich coconut milk sauce, infused with aromatic spices and fresh vegetables. It’s a comforting dish that brings the vibrant flavors of the Caribbean to your dining table, perfect for serving with rice or flatbreads. Enjoy a taste of Jamaica in every bite!
Ingredients
Scale
- 2 pounds of chicken (cut into pieces, bone-in preferred)
- 2 tablespoons of Jamaican curry powder
- 1 teaspoon of allspice (pimento)
- 1 teaspoon of salt (adjust to taste)
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/4 teaspoon of cayenne pepper (optional, for heat)
- 2 tablespoons of vegetable oil (for frying)
- 1 large onion (sliced)
- 2 cloves of garlic (minced)
- 1-inch piece of ginger (grated)
- 2–3 scallions (chopped)
- 1–2 Scotch bonnet peppers (whole, for flavor; adjust to taste)
- 2 medium carrots (sliced)
- 1 bell pepper (sliced, any color)
- 1 can (14 oz) of coconut milk
- 2 cups of chicken broth (or water)
- 1 tablespoon of soy sauce (optional)
- Fresh thyme (a few sprigs, or 1 teaspoon dried thyme)
Instructions
- Rinse the chicken pieces under cold water and pat them dry with paper towels.
- In a large bowl, mix the Jamaican curry powder, allspice, salt, black pepper, garlic powder, onion powder, and cayenne pepper.
- Coat the chicken pieces thoroughly with the spice mixture and let marinate for at least 30 minutes, or overnight if possible.
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the chicken pieces skin-side down for 5-7 minutes until golden brown. Remove and set aside.
- In the same pot, sauté sliced onion, minced garlic, and grated ginger for 3-4 minutes until onions are translucent.
- Add chopped scallions and whole Scotch bonnet peppers, cooking for another 2 minutes.
- Stir in sliced carrots and bell pepper, cooking for an additional 3 minutes.
- Pour in coconut milk and chicken broth, stirring to combine. Return the chicken to the pot, add soy sauce and thyme, and bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 30-40 minutes until chicken is tender and cooked through (internal temperature should reach 165°F/75°C).
- Taste the sauce and adjust seasoning if necessary. For a thicker sauce, simmer uncovered for an additional 10-15 minutes.
- Remove from heat, discard whole Scotch bonnet peppers if desired, and serve hot.
Notes
- Adjust the number of Scotch bonnet peppers based on your heat preference.
- This dish pairs well with rice or flatbreads to soak up the delicious sauce.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes