Authentic Jamaican Curry Chicken

Jamaican Curry Chicken is a vibrant, flavorful dish that showcases the island’s rich culinary heritage. Known for its bold spices and aromatic ingredients, it’s a staple in Jamaican cuisine and widely enjoyed across the Caribbean and beyond. With a blend of curry powder, fresh herbs, and the island’s signature scotch bonnet pepper, Jamaican Curry Chicken offers a perfect balance of heat, flavor, and tenderness.

The History of Jamaican Curry Chicken

Jamaican Curry Chicken has its roots in both African and Indian culinary influences, reflecting the complex history of the island. During the 17th century, enslaved Africans brought their cooking techniques to the Caribbean, while Indian indentured workers introduced curry spices in the 19th century. These spices, such as turmeric, cumin, and coriander, blended seamlessly with the island’s indigenous ingredients like scotch bonnet peppers, thyme, and garlic, creating the unique and beloved dish we know today.

Ingredients Breakdown

Chicken: Bone-in, skin-on pieces of chicken, such as thighs or drumsticks, are typically used to provide the juiciest results. The meat absorbs the flavors of the curry better than boneless pieces.
Curry Powder: The star of the dish, Jamaican curry powder is a blend of turmeric, cumin, coriander, and fenugreek, with a distinct yellow hue. It imparts a warm, earthy flavor to the chicken.
Scotch Bonnet Pepper: This fiery pepper is crucial to authentic Jamaican cooking, providing both heat and a fruity, spicy flavor. It can be adjusted for desired heat levels.
Thyme: A key herb in Jamaican cooking, thyme adds a fragrant, earthy note that complements the other spices.
Ginger and Garlic: These add depth, fragrance, and a bit of zing to the curry.
Onions: Used as a base, onions add sweetness and richness to the sauce.
Bell Peppers: Colorful bell peppers add sweetness and texture to the dish.
Coconut Milk: Some variations include coconut milk for a creamy, slightly sweet balance to the heat.
Potatoes: Adding potatoes is common in Jamaican Curry Chicken for added heartiness.

Step-by-Step Recipe

Ingredients:

2 lbs chicken (thighs, drumsticks, or a mix)
2 tbsp Jamaican curry powder
1-2 scotch bonnet peppers, chopped (remove seeds for less heat)
1 large onion, chopped
2 bell peppers, chopped (optional)
4 garlic cloves, minced
1-inch piece of ginger, grated
2 tbsp vegetable oil (for frying)
1 tsp dried thyme or 4-5 sprigs fresh thyme
2 medium potatoes, peeled and cubed (optional)
1 can (14 oz) coconut milk (optional)
Salt and pepper to taste
1-2 cups water or chicken broth

Instructions:

Marinate the chicken: In a large bowl, season the chicken with 1 tablespoon of curry powder, a pinch of salt, pepper, and a little thyme. Optionally, you can add grated ginger and garlic at this stage. Let it marinate for at least 30 minutes or overnight in the fridge for deeper flavor.
Prepare the vegetables: While the chicken is marinating, chop the onions, bell peppers, scotch bonnet pepper, and potatoes (if using).
Brown the chicken: Heat oil in a large pot or Dutch oven over medium-high heat. Add the chicken and brown it on all sides (about 4-5 minutes). This step is important for developing flavor.
Add the aromatics: Add the onions, garlic, and ginger to the pot, stirring until softened and fragrant (about 3-4 minutes).
Add curry powder: Sprinkle the remaining 1 tablespoon of curry powder over the chicken and vegetables. Stir well to coat everything in the curry powder and cook for another minute to let the spices bloom.
Simmer the curry: Add enough water or chicken broth to cover the chicken. Bring it to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the chicken is tender.
Add vegetables: Add the bell peppers, potatoes, and thyme. If you’re using coconut milk, pour it in at this point. Stir to combine, cover, and simmer for another 15-20 minutes, or until the potatoes are tender and the sauce has thickened.
Adjust seasoning: Taste the curry and adjust seasoning with salt, pepper, and additional scotch bonnet pepper if you like it spicier.
Serve: Serve hot with steamed rice, roti, or fried dumplings for the full Jamaican experience.

Tips for the Perfect Jamaican Curry Chicken

Use bone-in, skin-on chicken: This will keep the chicken moist and flavorful.
Marinate the chicken: The longer you marinate, the more flavorful your curry will be.
Adjust the heat: Scotch bonnet peppers are very hot, so adjust according to your spice tolerance. You can remove the seeds for a milder dish.
Let the chicken brown: Don’t rush the browning process, as it adds a deep, rich flavor.
Add vegetables: Potatoes and carrots are common, adding heartiness to the dish. If you want to make it lighter, you can skip them.

Variations and Customizations

Coconut Milk: For a creamier, richer curry, add coconut milk. This is common in many Jamaican Curry Chicken recipes.
Vegetarian Version: Substitute the chicken with tofu, chickpeas, or a variety of vegetables like eggplant, zucchini, and sweet potatoes.
Heat Levels: Adjust the amount of scotch bonnet peppers to suit your heat tolerance. If you prefer a milder version, use just a little or omit them entirely.
Spicy and Sweet: Add a tablespoon of brown sugar for a sweet contrast to the heat, which is a common addition in many Caribbean dishes.

Health Considerations and Nutritional Value

Jamaican Curry Chicken can be a healthy option when made with lean chicken and minimal oil. It provides a good source of protein, vitamins, and minerals, especially when paired with vegetables like potatoes and bell peppers. However, keep in mind:

Calories: The calories depend on the amount of oil and coconut milk used. Coconut milk adds a rich creaminess, but it’s also calorie-dense, so you might want to use light coconut milk or skip it for a lighter version.
Fat: Chicken thighs have higher fat content than chicken breasts, but they also offer more flavor. To reduce fat, you can use chicken breast.
Sodium: Depending on whether you use store-bought broth or coconut milk, the sodium content can be high. Opt for low-sodium versions to control salt levels.

FAQ

Can I use boneless chicken for this recipe?
- Yes, you can use boneless chicken. However, bone-in pieces will give more flavor and moisture to the curry.
What if I don’t like spicy food?
- You can reduce or omit the scotch bonnet pepper or substitute it with a milder chili pepper, such as jalapeño.
Can I make this dish ahead of time?
- Yes! Curry chicken actually tastes better the next day after the flavors have had time to meld together. Just store it in an airtight container in the fridge for up to 3-4 days.
What can I serve with Jamaican Curry Chicken?
- It’s traditionally served with rice and peas (rice cooked with kidney beans and coconut milk), fried dumplings, or steamed white rice.
Can I make Jamaican Curry Chicken in a slow cooker?
- Yes, you can! Brown the chicken first, then transfer everything into the slow cooker and cook on low for 4-6 hours.

Enjoy your authentic Jamaican Curry Chicken!

Authentic Jamaican Curry Chicken

Jamaican Curry Chicken is a vibrant, flavorful dish that showcases the island's rich culinary heritage. Known for its bold spices and aromatic ingredients, it's a staple in Jamaican cuisine and widely enjoyed across the Caribbean and beyond. With a blend of curry powder, fresh herbs, and the island's signature scotch bonnet pepper, Jamaican Curry Chicken offers a perfect balance of heat, flavor, and tenderness.

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Prep Time 15

Cook Time 30

Servings 4

Calories 395 kcal

Ingredients

2½ lbs Chicken
2 tbsp Curry powder
2 tbsp All-purpose or Chicken seasoning
1 ½ tsp Salt Or salt to your liking
5 Pimento berries allspice
3 Cloves garlic Crushed
1 Medium onion Chopped
1 scallion/green onion chopped
3 Sprig of fresh thyme
1 Large carrot Chopped
1 Small potato Diced
1 tsp Freshly grated ginger
1 Small scotch bonnet pepper seeds removed and findly chopped
3 tbsp Cooking oil
Boiling water or Coconut milk
Wash the chicken
1 lime/lemon To wash the chicken
1 tsp Vinegar To wash the chicken

Instructions

Remove the skin (if there’s any) from the chicken and cut it into small pieces. Wash the chicken in water with the juice from the lime/lemon and the vinegar. Drain away all the excess water from the chicken. Pat dry with a paper towel if necessary.
In a kitchen bowl, add the chicken, onion, garlic, scotch bonnet pepper, pimento berries, ginger, salt, all-purpose seasoning, and 1 tbsp curry powder. Combine all the ingredients and leave to marinate for 30 minutes or more.
In a pot, add the cooking oil and the rest of the curry powder. On medium fire, allow the oil to hot, but don’t let the curry powder get too dark.
Just as the curry powder changes colour (golden brown), add the seasoned chicken and stir well. Let the chicken cook until lightly brown on all sides. If needed, add a tip of water to stop the pot burning.
Add the carrot, potato and thyme. Add water (or coconut milk); enough to cover the chicken in the pot. Cover and leave to cook for 25-30 minutes or until the chicken is cooked and the liquid is reduced to a curry gravy.

Notes

If you don’t like spicy food, use half a scotch bonnet pepper with seeds and membrane removed.
You don’t have to leave it to marinate for 30 minutes, but I recommend it for more flavour.
Substitute water for coconut milk for a more flavourful Jamaican curry chicken

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