Authentic Jamaican Curry Chicken
Jamaican Curry Chicken is one of the most iconic dishes in Jamaican cuisine, blending bold spices and the perfect balance of heat, richness, and flavor. The dish originates from the Indian influence brought to the island through the arrival of Indian indentured workers in the 19th century, merging traditional Indian curry spices with local Jamaican ingredients. Today, it's enjoyed as a hearty, savory meal, often served with rice and peas or fried dumplings.
Ingredients
- 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