Description
Jamaican Curry Chicken is a flavorful and aromatic Caribbean dish that transforms simple ingredients into a satisfying meal. The unique blend of spices, including allspice and Scotch Bonnet pepper, creates a signature flavor that’s both comforting and impressive.
Ingredients
Scale
- 2 tablespoons oil (coconut oil is traditional but vegetable oil works well)
- 1 tablespoon minced ginger (fresh is best for authentic flavor)
- 1 tablespoon minced garlic
- 1 cup (160g) onions, chopped
- 1.5 tablespoons Jamaican curry powder (look for brands with turmeric, cumin, coriander, and fenugreek)
- 1 Scotch Bonnet pepper, sliced (substitute with habanero if needed)
- 3 sprigs fresh thyme or 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon ground allspice
- 1 pound (0.45kg) boneless skinless chicken thighs, cut into 3 pieces each
- 1 large potato, cut into 1-inch chunks (omit for keto/low carb)
- 1 cup (250ml) water
Instructions
- Combine 1 tablespoon of curry powder, minced garlic, ginger, salt, and a splash of lime juice. Coat chicken pieces and refrigerate for 1-3 hours to marinate.
- Heat oil in a large, heavy-bottomed pot over medium heat. Add onions and sauté until translucent, about 3-4 minutes. Add garlic and ginger, cooking for another minute until fragrant.
- Add Jamaican curry powder to the pot and stir constantly for 1-2 minutes to release the spices’ essential oils and flavors.
- Add chicken pieces to the pot, stirring to coat with the curry mixture. Add sliced Scotch Bonnet pepper, thyme sprigs, salt, and ground allspice. Pour in water, scraping any browned bits from the bottom of the pot, and add potato chunks.
- Bring to a boil, then reduce heat to a simmer. Cover and cook for 30-35 minutes until chicken is tender and potatoes are soft. For a thicker sauce, remove the lid for the last 10 minutes of cooking.
Notes
- To make the dish creamier, replace half the water with coconut milk.
- Marinating the chicken enhances the flavor and tenderness.
- This recipe is naturally gluten-free and freezes well for up to 3 months.
- For a vegetarian version, substitute chicken with firm tofu, chickpeas, or mixed vegetables.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1
- Sodium: 650
- Fat: 18
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 12
- Fiber: 2
- Protein: 27
- Cholesterol: N/A
Keywords: jamaican curry chicken, caribbean chicken recipe, how to make jamaican curry chicken, spicy curry chicken, gluten free curry chicken