Irresistibly Tender Jamaican Curry Chicken (Print Version)
Succulent Jamaican curry chicken simmered in coconut milk with potatoes and warm spices for tender, flavorful servings.
# What You Need:
→ Chicken
01 - 1.5 lbs bone-in, skinless chicken thighs, cut into large pieces
02 - 1 tablespoon fresh lime juice
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
→ Marinade & Curry Base
05 - 2 tablespoons Jamaican curry powder
06 - 1 tablespoon all-purpose seasoning (or substitute with extra curry powder)
07 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
08 - 4 cloves garlic, minced
09 - 1-inch piece fresh ginger, grated
10 - 2 scallions, chopped
11 - 1 medium onion, chopped
12 - 2 tablespoons vegetable oil
13 - 1 Scotch bonnet pepper, deseeded and chopped (optional, adjust to taste)
→ Stew
14 - 2 medium potatoes, peeled and cubed
15 - 2 cups low-sodium chicken broth
16 - 1/2 cup coconut milk
17 - 1 bell pepper, diced
18 - 1 carrot, sliced
19 - Extra salt and pepper, to taste
# Directions:
01 - In a large bowl, rinse the chicken pieces with lime juice and water. Drain well, then season with salt, pepper, curry powder, all-purpose seasoning, thyme, half the minced garlic, half the grated ginger, and half the chopped scallions. Massage the marinade thoroughly into the chicken and set aside for at least 30 minutes, or refrigerate overnight for deeper flavor penetration.
02 - Heat vegetable oil in a large Dutch oven or deep skillet over medium heat. Add the remaining curry powder and toast for about 1 minute until fragrant and slightly darkened.
03 - Add the marinated chicken pieces to the pot in a single layer. Brown on all sides for 4 to 5 minutes, allowing a golden crust to develop.
04 - Add the remaining garlic, ginger, onions, scallions, and Scotch bonnet pepper to the pot. Sauté for 2 to 3 minutes until the vegetables are softened and fragrant.
05 - Pour in the chicken broth and coconut milk. Add the cubed potatoes, sliced carrots, and diced bell pepper. Stir everything together to combine evenly.
06 - Bring the mixture to a simmer, then cover and reduce heat to low. Cook for 35 to 40 minutes, stirring occasionally, until the chicken is fall-off-the-bone tender and the potatoes are soft.
07 - Taste and adjust seasoning with additional salt and pepper as needed. Simmer uncovered for 5 minutes to reduce and thicken the sauce to your desired consistency.
08 - Serve hot over steamed white rice or alongside traditional Jamaican rice and peas.
# Expert Tips:
01 -
- The sauce builds so much depth that people will assume you spent all day over the stove when really most of the time is hands off simmering.
- Bone in chicken thighs stay incredibly juicy and release their richness right into the curry base.
02 -
- Do not skip the marinating step because that is where the chicken absorbs the curry flavor from the inside out.
- Toasting the curry powder in oil before adding anything else blooms the spices and creates a richer deeper flavor base.
03 -
- Use a heavy bottomed Dutch oven if you have one because the even heat distribution prevents the bottom from scorching during the long simmer.
- Let the curry rest for 10 minutes off the heat before serving because the sauce thickens and the flavors concentrate as it cools slightly.