Jamaican Curry Chicken Recipe + VIDEO
User Reviews
5
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Prep Time
40 mins
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Cook Time
35 mins
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Total Time
1 hr 15 mins
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Servings
8 servings
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Calories
608 kcal
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Course
Main Course, Dinner
Jamaican Curry Chicken Recipe + VIDEO
Description
The Jamaican Curry Chicken recipe starts by marinating bone-in chicken pieces with lime juice and a medley of aromatic spices: curry powder, adobo seasoning, fresh ginger, garlic, allspice, and minced habanero or scotch bonnet peppers. This base develops a spicy, tangy, and fragrant profile characteristic of Jamaican cuisine. The onion and herbs fold into the marinade for additional depth.
After marination, the chicken is browned in vegetable oil to seal juices and build flavor through caramelization. The browned chicken is returned to the pot, and the vegetables — potato cubes, chopped carrots, and bell peppers — are added along with chicken broth. The dish simmers, allowing the chicken to become tender and the broth to thicken, resulting in a warm, spicy curry with tender meat and vegetables.
Jamaican Curry Chicken works well as a main course served over rice or with bread to soak up the flavorful sauce. The inclusion of heat from the habanero and aromatic spices gives this dish a distinct spicy kick balanced by the sweetness of the vegetables.
Make-ahead tips include refrigerating the curry for up to 3-4 days or freezing for up to 2 months. Reheat on the stovetop or microwave until warmed through, preserving the flavors and tenderness.
Ingredients
- 1 lime juiced
- 5 pounds chicken I used drumsticks and thighs, bone-in pieces
- 1 large onion peeled and chopped
- 5-6 cloves garlic minced
- ¼ cup curry powder
- 3 tablespoons adobo seasoning or all-purpose chicken seasoning
- 1 tablespoon ginger fresh grated
- 1 tablespoon thyme 1 tsp dried thyme, fresh leaves
- 1 teaspoon ground allspice
- 1-2 habanero pepper scotch bonnet, seeded and minced
- ¼ cup vegetable oil
- 3 cups potato peeled and cut into 1-inch cubes, chopped
- 2 cups carrot chopped
- 1 ½ cups bell pepper cut into 1-inch cubes, chopped
- 3 cups chicken broth
Instructions
- Prep the Chicken: Set out a large mixing bowl. Remove the chicken skins, leaving the meat and bones intact. Place the chicken in the bowl and discard the skins. Pour the lime juice over the top of the chicken and toss them to coat.
- Marinate: To the chicken, add the chopped onion, garlic, curry powder, adobo seasoning, ginger, thyme, allspice, and habanero. Toss well to coat. Then allow the chicken to rest and marinate for at least 30 minutes. (If you want to do this ahead, cover the bowl with plastic wrap and place in the refrigerator.)
- Brown the Chicken: Set a large 6-8 quart saucepot over medium heat. Add the oil. Once hot, add half the chicken pieces. Brown the chicken on both sides, for 2-3 minutes. Remove the chicken pieces, then brown the remaining chicken pieces in the oil for 2-3 minutes per side. Add the first batch of chicken back to the pot. Then pour in all the onions and seasonings from the bowl. Use tongs to stir the onions and garlic to the bottom of the pot to brown for 2-3 minutes.
- Simmer: Pour in the chopped potatoes, carrots, bell peppers, and chicken broth. Stir well. Cover and simmer for 25 minutes, reducing the heat if needed. Then uncover and simmer another 5 minutes to thicken the broth. Once the potatoes and carrots are fork-tender, taste, then salt and pepper as needed.
- Serve: Enjoy warm with rice or Jamaican Peas and Rice.
Notes
- Using homemade adobo seasoning can reduce grocery expenses and enhance flavor control.
- The dish stores well; refrigerate in an airtight container for 3-4 days or freeze for up to 2 months.
- Defrost frozen curry overnight in the refrigerator before reheating gently to maintain texture and taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 608 kcal
% Daily Value*
| Serving | 2pcs | |
| Calories | 608kcal | 30% |
| Carbohydrates | 29g | 10% |
| Protein | 40g | 80% |
| Fat | 37g | 57% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 493mg | 21% |
| Potassium | 1129mg | 24% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 6626IU | 133% |
| Vitamin C | 71mg | 79% |
| Calcium | 101mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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