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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 minutes
Cook Time 30 minutes
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