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Jamaican Curry Chicken Recipe

Jamaican Curry Chicken Recipe

This Jamaican Curry Chicken Recipe features marinated chicken in a spicy curry sauce, served with hearty vegetables and is perfect for a family meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Jamaican
Servings 6 servings
Calories 550 kcal

Equipment

  • large bowl
  • large pot or Dutch oven
  • Tongs

Ingredients
  

Marinade

  • 1 tablespoon fresh thyme leaves (from about 15 sprigs)
  • 1 small red onion coarsely chopped
  • 3 medium scallions thinly sliced (about ⅓ cup)
  • 1 small habanero or scotch bonnet pepper trimmed and thinly sliced
  • 2 tablespoons Maggi all-purpose seasoning
  • 2 tablespoons Jamaican curry powder divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground white pepper
  • ½ teaspoon freshly ground black pepper
  • 4 pounds bone-in chicken pieces cut into rough 3-inch pieces (halve thighs or drumsticks across the bone)

Cooking Ingredients

  • 2 cloves garlic minced
  • 2 tablespoons vegetable oil
  • 2 cups water
  • 2 medium white potatoes (about 12 ounces total), peeled and diced
  • 1 medium carrot peeled and diced
  • 1 chicken bouillon cube, 1 teaspoon chicken bouillon powder or 1 teaspoon chicken bouillon paste
  • 6 pieces allspice berries
  • Kosher salt to taste
  • Roti or steamed rice for serving

Instructions
 

Instructions

  • Place fresh thyme leaves, chopped red onion, sliced scallions, sliced habanero, Maggi seasoning, Jamaican curry powder, garlic powder, onion powder, ground white pepper, and black pepper in a large bowl. Stir to combine.
  • Add chicken pieces to the marinade and toss to combine, massaging the seasonings into the chicken. Cover and let marinate in the refrigerator for at least 1 hour or up to overnight.
  • Heat vegetable oil in a large pot over medium heat until shimmering. Add minced garlic and remaining Jamaican curry powder, cooking until fragrant, about 15 seconds. Transfer the chicken into the pan and reserve the marinade. Cover and cook for 5 minutes, stirring as needed.
  • Add water to the reserved marinade and pour into the pot. Cover and boil, stirring occasionally, until chicken is cooked through and tender, 30 to 35 minutes.
  • Add diced potatoes, diced carrot, chicken bouillon, and allspice berries to the pot. Stir until bouillon is dissolved. Season with salt to taste. Cover and boil until potatoes are fork tender and sauce thickens, 8 to 10 minutes. Serve with roti or steamed rice.

Notes

For a spicier version, use additional hot peppers.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 35gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 2mg
Keyword chicken, comfort food, curry, Jamaican Curry Chicken, Jamaican Recipe, spicy
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