Authentic Jamaican Curry Chicken
The first time I made Authentic Jamaican Curry Chicken, I couldn’t believe how much flavor I had packed into one pot. The bold, spicy aroma filled my kitchen, and each tender piece of chicken soaked up all the notes of coconut, thyme, and curry spices.
Ingredients
- Chicken drumsticks, thighs, or a mix – 6-8 pieces
- Jamaican curry powder – 2 tablespoons
- Scotch bonnet peppers – 2 finely chopped (or use milder peppers for less heat)
- Garlic – 4 cloves minced
- Ginger – 1-inch piece grated
- Carrots – 2 peeled and sliced
- Potatoes – 2 medium peeled and chopped
- Coconut milk – 1 can 400ml
- Browning sauce – 2 teaspoons
- Chicken stock – 1 cup
- Thyme sprigs – 4-5 sprigs
- Green onions scallions – 2, chopped
- Bell pepper – 1 chopped
- Olive oil – 2 tablespoons
- Brown sugar – 1 teaspoon
- Salt – 1 teaspoon or to taste
- Black pepper – ½ teaspoon
Instructions
- Start by cleaning and seasoning your chicken pieces with curry powder, salt, and browning sauce. Marinate for at least 3 hours or overnight for maximum flavor infusion. This step locks in the bold spices.
- Heat olive oil in your skillet and add a bit of brown sugar. Once it melts, sear the chicken pieces on both sides for a golden, crispy exterior. Remove the chicken and set aside.
- Add more oil to the same skillet and toast the curry powder until fragrant. This enhances its flavor and removes any bitterness.
- Sauté garlic, ginger, Scotch bonnet peppers, and scallions in the skillet. Add the carrots and bell peppers for a colorful, aromatic base. The kitchen will smell heavenly at this stage.
- Pour in the coconut milk, chicken stock, and thyme. Stir to combine, and bring the sauce to a gentle boil. Add your potatoes, which will naturally thicken the sauce as they cook.
- Return the chicken to the skillet, lower the heat, and cover to simmer for 20-25 minutes. The chicken will become tender, and the sauce will develop a rich, creamy consistency.
- Garnish with chopped green onions and a sprinkle of allspice. Now, plate up and enjoy a dish that tastes like a vacation in every bite! 🌴
Notes
- Marinate Overnight: If possible, marinate the chicken the night before cooking. This helps the spices deeply penetrate the meat, creating a more flavorful outcome.
- Toast the Curry Powder: Always toast or "burn" the curry powder in oil before adding other ingredients. This step unlocks its full aroma and cuts down any raw, powdery taste.
- Layer the Flavors: Add salt and spices in stages (e.g., during marination and cooking). Layering flavors ensures the dish has depth in every bite.