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Authentic Jamaican Curry Chicken

A rich and savory Caribbean classic featuring tender chicken, potatoes, and carrots simmered in a bold turmeric and herb gravy.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Jamaican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Marinade & Chicken
  • 3 lbs chicken pieces (thighs/drumsticks) bone-in, skin-on, chopped
  • 1.5 tbsp Jamaican curry powder
  • 1 tbsp fresh ginger grated
  • 4 cloves garlic minced
  • 3 stalks scallions chopped
  • 1 tsp salt
  • 1 tsp black pepper
The Curry Stew
  • 3 tbsp vegetable oil
  • 1.5 tbsp Jamaican curry powder for burning
  • 1 medium onion chopped
  • 4 sprigs fresh thyme
  • 1 whole Scotch Bonnet pepper pierced or whole
  • 3 medium potatoes peeled and cubed
  • 2 large carrots sliced
  • 2 cups chicken broth or water

Equipment

  • Large Dutch oven or heavy pot
  • Chef's knife
  • Cutting board
  • Mixing Bowl

Method
 

  1. Wash chicken with vinegar/water, pat dry. Mix with 1.5 tbsp curry powder, garlic, ginger, scallions, salt, and pepper. Marinate for at least 1 hour.
  2. Heat oil in a heavy pot over medium-high heat. Add remaining 1.5 tbsp curry powder and 'burn' (sauté) for 30-45 seconds until fragrant.
  3. Add chicken pieces to the pot and sear until browned on all sides. Add chopped onions and sauté for 2 minutes.
  4. Pour in broth/water to cover chicken. Add thyme sprigs and Scotch Bonnet pepper. Bring to boil, then simmer covered for 25 minutes.
  5. Add potatoes and carrots. Simmer uncovered for 15-20 minutes until vegetables are tender and sauce thickens.
  6. Remove thyme stems and pepper. Serve hot over white rice.

Notes

Be careful not to burst the Scotch Bonnet pepper unless you want very high heat. Serve with white rice or rice and peas.