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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
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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