Description
Authentic Jamaican Curry Chicken is a bold and flavorful Caribbean dish made with marinated chicken, Jamaican curry powder, scotch bonnet peppers, and hearty vegetables. Slow-simmered to perfection, it delivers a comforting and aromatic curry that is both spicy and savory, perfect for family dinners or special occasions.
Ingredients
2 lbs chicken (cut into pieces)
2 tablespoons Jamaican curry powder
1 teaspoon allspice (pimento)
1 medium onion (sliced)
4 cloves garlic (minced)
1 tablespoon ginger (grated)
2 medium potatoes (cubed)
2 medium carrots (sliced)
1 bell pepper (sliced)
2–3 spring onions (chopped)
2–3 cups chicken broth or water
1–2 scotch bonnet peppers (whole for mild heat or diced for more heat)
3 tablespoons vegetable oil
Salt to taste
Black pepper to taste
Fresh thyme (optional for garnish)
Instructions
- In a bowl, marinate chicken pieces with Jamaican curry powder, allspice, garlic, ginger, salt, and black pepper. Let marinate for at least 1 hour or overnight.
- Heat vegetable oil in a large pot or Dutch oven over medium heat.
- Add sliced onions and sauté until translucent and fragrant, about 5 minutes.
- Add marinated chicken pieces and brown on all sides to release the spices’ aroma.
- Stir in potatoes, carrots, and bell pepper, coating them in the curry.
- Pour in chicken broth (or water) until ingredients are just covered. Adjust liquid for preferred sauce thickness.
- Add whole scotch bonnet pepper for gentle heat, or slice for more spice.
- Bring to a gentle boil, then reduce to low heat. Cover and simmer for 30–40 minutes until chicken is tender and fully cooked.
- Taste and adjust seasoning with salt and black pepper as needed. Add more broth or water if sauce is too thick.
- Garnish with fresh thyme and serve hot with rice, roti, or bread.
Notes
- For extra richness, add 1 cup of coconut milk along with the broth.
- For a vegan option, replace chicken with tofu or plant-based protein and use vegetable broth.
- To reduce heat, keep the scotch bonnet pepper whole instead of slicing.
- This curry pairs well with steamed rice, fried dumplings, or roti.
- Store leftovers in an airtight container for up to 3–4 days in the refrigerator or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 95mg
