Jamaican Curry Chicken Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Servings
8
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Calories
370 kcal
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Course
Main Course
Jamaican Curry Chicken Recipe
Description
The Jamaican Curry Chicken Recipe prepares chicken pieces seasoned with Jamaican curry powder, adobo seasoning, allspice, and thyme. The chicken is browned in oil with aromatics including onion, bell pepper, scotch bonnet pepper for heat, green onion, garlic, and ginger. Additional curry powder is cooked in the aromatics to develop flavor.
Coconut milk or chicken broth is added along with diced potatoes and carrots, and the mixture is simmered until the chicken is tender and the vegetables are cooked through. The resulting curry is rich and fragrant, with a balance of heat from the peppers and warmth from the spices. The texture is hearty from the combination of tender meat and soft vegetables.
Serve the curry chicken as a main dish with traditional sides like rice and peas or bread to soak up the sauce. Adjust seasoning with hot sauce, salt, and pepper to taste. Fresh thyme sprigs can be added for extra herbal notes.
The notes highlight flexibility in chicken cuts, allowing bone-in or boneless parts. The spice combinations can vary, including Jamaican everyday seasoning or other blends, depending on personal or regional preference. This versatility lets you adapt the curry to available ingredients while maintaining its characteristic flavors.
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 curry powder Jamaican
- 1 tablespoon adobo seasoning
- 1 teaspoon allspice
- 1 teaspoon thyme dried
- 1 teaspoon Turmeric
- salt to taste
- black pepper to taste
FOR THE CURRY
- 2 tablespoons olive oil
- 1 onion chopped, medium
- 1 large bell pepper chopped
- 1 scotch bonnet pepper chopped (optional, for a spicy version)
- 1/4 cup green onion chopped
- 4 cloves garlic chopped
- 2 tablespoons ginger chopped
- 2 tablespoons curry powder Jamaican
- 1 cup coconut milk (optional - use only chicken broth as an alternative, or water)
- 1 pound potato diced (peel if desired, yellow
- 1 large carrot peeled and chopped
- salt to taste
- black 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
- Use any chicken cuts, bone-in or boneless; leg and thigh quarters work well for tenderness.
- Jamaican curry powders vary; this recipe blends curry powder with adobo, allspice, and thyme for an aromatic base.
- Adjust peppers and hot sauce according to preferred spice level; the scotch bonnet adds heat but can be omitted.
- Fresh thyme sprigs can enhance flavor during simmering.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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