Description
A flavorful and authentic Jamaican Curry Chicken recipe featuring tender chicken marinated in aromatic spices, slow-cooked with potatoes, carrots, and coconut milk to create a rich and savory Caribbean stew.
Ingredients
Chicken and Marinade
- 1 whole chicken (cut up and de-skinned) or boneless thighs and chicken drumsticks, de-skinned
- 3 tablespoons curry powder (divided)
- 2 teaspoons chicken bouillon powder (or one Maggi cube)
- 8 cloves garlic, minced
- 1/4 cup onion, chopped
- 1/4 cup scallion, chopped
- 2 tablespoons freshly grated ginger
- 3 teaspoons salt
- ½ teaspoon pepper
- 3-4 allspice berries
- 3 sprigs thyme (plus more as needed)
Cooking
- 1 tablespoon coconut oil
- 2 cups chicken broth
- 3/4 cup full-fat coconut milk
- 1 scotch bonnet pepper
- 2 whole potatoes, cut into cubes
- 2 whole carrots, cut small
Instructions
- Prepare the chicken: Wash the chicken thoroughly with a vinegar/lime mixture to clean and tenderize the meat.
- Season and marinate: In a bowl, season the chicken with 2 tablespoons of curry powder, chicken bouillon powder, minced garlic, chopped onion, scallion, grated ginger, salt, pepper, allspice berries, and thyme sprigs. Mix well to coat the chicken evenly. Cover and refrigerate for at least 2 hours, preferably overnight, to let the flavors infuse.
- Brown the curry powder: Heat coconut oil in a large Dutch oven or heavy-bottomed stew pot over high heat. Add the remaining 1 tablespoon of curry powder and cook, stirring frequently, for 1 to 2 minutes until the curry powder becomes golden brown but not burnt, releasing its aroma.
- Fry the chicken: Add the marinated chicken pieces to the hot oil and curry mixture. Fry each side until browned, approximately 3 minutes per side, to develop a rich color and deepen flavor.
- Add liquids and vegetables: Pour in all remaining marinade juices, including the thyme sprigs, along with chicken broth, full-fat coconut milk, and the whole scotch bonnet pepper. Bring the pot to a rapid boil.
- Simmer with potatoes and carrots: Add cubed potatoes and chopped carrots to the pot. Stir thoroughly, then reduce heat to low, cover, and simmer for 45 minutes or until the chicken is tender and vegetables are cooked through. Stir every 15 minutes to prevent sticking.
- Thicken the sauce: If the curry sauce is too thin, cook with the lid partially off during the last 15 minutes to allow excess moisture to evaporate, resulting in a naturally thickened gravy.
Notes
- Marinating the chicken overnight significantly enhances the flavor.
- Be cautious when handling the scotch bonnet pepper, as it is very spicy; adjust according to your heat preference.
- If you prefer less heat, remove the scotch bonnet pepper after cooking.
- The curry powder browning step is crucial for an authentic deep flavor—avoid burning it as it can make the curry bitter.
- This dish pairs well with steamed rice or traditional Jamaican rice and peas.
- Prep Time: 15 minutes (plus minimum 2 hours marinating)
- Cook Time: 1 hour
- Category: Main Course
- Method: Frying
- Cuisine: Caribbean, Jamaican
