Jamaican Curry Chicken Recipe
User Reviews
5.0
285 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Servings
8
-
Calories
370 kcal
-
Course
Main Course
Jamaican Curry Chicken Recipe
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This Jamaican curry chicken recipe is the ultimate Caribbean comfort food of chicken seasoned with Jamaican curry powder and simmered in creamy curry sauce.
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Ingredients
FOR THE CHICKEN
- 3 pounds chicken washed with vinegar and cut into bite-sized pieces (I used leg and thigh quarters today)
- 2 tablespoons Jamaican curry powder
- 1 tablespoon adobo seasoning
- 1 teaspoon allspice
- 1 teaspoon dried thyme
- 1 teaspoon Turmeric
- salt and black pepper to taste
FOR THE CURRY
- 2 tablespoons olive oil
- 1 medium onion chopped
- 1 large bell pepper chopped
- 1 scotch bonnet pepper chopped (optional, for a spicy version)
- 1/4 cup chopped green onion
- 4 cloves garlic chopped
- 2 tablespoons chopped ginger
- 2 tablespoons Jamaican curry powder
- 1 cup coconut milk (optional - use only chicken broth as an alternative, or water)
- 1 pound yellow potatoes diced (peel if desired)
- 1 large carrot peeled and chopped
- salt and pepper to taste
- hot sauce to taste
Instructions
- Cut up the chicken and add it to a mixing bowl. Rub the chicken pieces with curry powder, adobo seasonings, allspice, dried thyme, and salt and pepper to taste.
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and peppers to the pot and stir. Cook for 5 minutes to soften.
- Add the green onion, garlic, ginger and Jamaican curry powder. Cook 2-3 minutes, to let the curry powder bloom. This is called "burning the curry", which is not actually burning it.
- Add the chicken and cook for 10 minutes to brown all sides, flipping half way through.
- Stir in the coconut milk or chicken broth, potatoes and carrots. Taste and adjust with salt, pepper and hot sauce to your personal tastes. Add a few sprigs of fresh thyme here if you'd like.
- Bring to a boil, then cover and reduce the heat. Simmer for 20-30 minutes, or until the vegetables are softened and the chicken is fall-off-the-bone tender and cooked through. It should measure 165 degrees F internal when measured with a meat thermometer.
- Serve! I like to garnish mine with fresh chopped parsley and red pepper flakes.
Notes
- The Chicken. You can easily make this recipe with any cut of chicken, either bone-in or boneless. Today I used chicken leg and thigh quarters, but it’s great with a whole chicken for a larger group, chicken breasts, chicken thighs or any combination.
- The Seasonings. There are many variations of seasonings for Jamaican curries. I use Jamaican curry powder with adobo seasoning, allspice and thyme. Other popular options are sazon seasoning, general chicken seasoning, fresh herbs and others. Some recipes call for Jamaican "every day" or "all-purpose" seasoning. Great if you have access to it!
Nutrition Information
Show Details
Calories
370kcal
(19%)
Carbohydrates
8g
(3%)
Protein
23g
(46%)
Fat
28g
(43%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
4g
Monounsaturated Fat
10g
Trans Fat
0.1g
Cholesterol
87mg
(29%)
Sodium
96mg
(4%)
Potassium
467mg
(13%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
2386IU
(48%)
Vitamin C
33mg
(37%)
Calcium
50mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 8g | 3% |
| Protein | 23g | 46% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 87mg | 29% |
| Sodium | 96mg | 4% |
| Potassium | 467mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 2386IU | 48% |
| Vitamin C | 33mg | 37% |
| Calcium | 50mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
285 reviews
Excellent
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