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Jamaican Curry Chicken Recipe

Jamaican · Main course · 70 min total

A flavorful and aromatic one-pot chicken dish simmered in a rich curry sauce with Caribbean spices, perfect for a hearty weeknight dinner.

Ingredients

• 2 lbs chicken thighs, bone-in, skin removed
• 2 tablespoons Jamaican curry powder
• 1 teaspoon allspice
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 scallions, chopped
• 2 cups chicken broth
• 1 can (14 oz) coconut milk
• 2 medium potatoes, peeled and cubed
• 2 carrots, sliced
• 1 scotch bonnet pepper, whole (optional)

Instructions

1. In a large bowl, combine chicken with curry powder, allspice, paprika, thyme, salt, and pepper. Toss to coat evenly. Let marinate for 15 minutes.
2. Heat oil in a large pot over medium-high heat. Brown chicken pieces in batches, about 3 minutes per side. Remove and set aside.
3. In the same pot, sauté onion, garlic, ginger, and scallions until softened, about 3 minutes.
4. Return chicken to pot. Add broth, coconut milk, potatoes, carrots, and scotch bonnet pepper (if using). Bring to a boil, then reduce heat to low.
5. Cover and simmer for 30-35 minutes, until chicken is cooked through and potatoes are tender. Remove scotch bonnet pepper before serving.
6. Taste and adjust seasoning. Serve hot over rice or with roti.

Tips

• For a milder curry, remove seeds from scotch bonnet or omit entirely.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for 2 months.
• Garnish with fresh cilantro or additional scallions.

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