Jamaican curry chicken

This Jamaican curry chicken recipe is a one pot meal that is full of bold flavours and so hearty that you will feel like you are in the Caribbean.

If you have never tried a Caribbean curry more specifically Jamaican curry chicken then you are in for a treat. The flavours are quite bold with the overall meal being quite hearty. There’s a combination of rich chicken stewed with potatoes making it a filling dish for the entire family. Unlike any Jamaican recipes, it’s not overly complicated with some of the work being carried out during the preparation stage.

What is Jamaican curry chicken

Typically a Jamaican style curry consists of chicken that is stewed with potatoes and sometimes carrots (usually Irish potatoes or white sweet potatoes). 

There are two methods for making this curry chicken either marinate the meat with the seasoning or some people cook the curry powder in oil and then add the meat and rest of the ingredients.

My family tend to marinate the meat overnight and then cook it the next day.

Unlike Indian curry dishes, Jamaicans tend to use a pre-spice blend which has a combination of the individual spices that are found in many south Asian cuisines and more.

Like many dishes, some people like to add ingredients such as all purpose seasoning, a hint of ginger and all spice (pimento berries) while other don’t do so.

The dish is usually served with white rice or rice and peas.

Jamaican curry chicken ingredients

As mentioned before each person may tweak the recipe myself included. Like to add a hint of ginger, use all purpose seasoning and pimento berries to my Jamaican curry chicken. I like prefer to use larger chunks of meat on the bone with the skin left on.

• Chicken pieces 
• Jamaican curry powder
• Onion
• Scallion
• Garlic cloves
• All purpose seasoning
• Black pepper
• Ginger
• Fresh thyme
• All spice (pimento berries)
• Sweet potato
• Hot water
• Himalayan pink salt

How to make Jamaican curry chicken

• Add the washed chicken to a large bowl and use a fork to pierce the flesh of each piece of chicken. This helps the seasoning to better penetrate. (picture 1)
• Sprinkle on the curry powder, all purpose seasoning, ginger, black pepper along with the scallion, garlic and onion (picture 2)
• Use your hands to thoroughly work in the seasoning, cover with saran wrap (cling film) and refrigerate overnight or for a few hours (picture 3)

• On medium heat add the oil to a pot/dutchpot
• Scrape off the excess seasoning i.e onion, garlic and scallion and place the chicken pieces into the pot being carefully to not overcrowd. (picture 5)
• Proceed to seal and sear the both sides of the chicken until brown
• Once the chicken is seared stir in the scallion, onion and garlic and saute until translucent.
• Add the sprigs of fresh thyme, pimento berries and stir the pot. (picture 6)
• Pour in the hot water then bring to a rolling boil (picture 7)
• Reduce the heat to medium/low and simmer with the lid on
• After 10 minutes has passed add the sweet potato and pink salt to taste, stir then simmer for another 20 minutes. (picture 8)
• Add a splash of water if the gravy reduces too much

Note and tips for making Jamaican curry chicken

• For best results, I highly recommend marinating the chicken with the curry and other listed ingredients overnight. This gives the spices plenty of time to penetrate the chicken making it more tasty. 
• If you are pushed for time then marinate the meat for a few hours instead
• When adding the water make sure you are using hot water to keep the temperate levels consistent.
• Make sure you scrap off any of the excess seasoning i.e scallion, onion before searing the chicken or the little bits will burn.
• Don’t add the potatoes too early or they will breakdown too quickly. We want them to thicken the gravy but not completely breakdown so keep and eye on when to add them.
• I used Jamaican sweet potatoes but you can use any other white potato or even the orange sweet potatoes work too.
• Feel free to use any part of the chicken chopped drumsticks, wings, breasts etc…boneless. 
• Remove the skin from the chicken if you are worried about excess fat.
• As per Caribbean culture meat is washed with lemon/lime/vinegar prior to seasoning
• Use dried thyme (1tbsp) and 1/4 tsp of all spice if you can’t obtain either of those.

For slow cooker Jamaican curry chicken

• • • • Marinate the chicken with the ingredients are instructed
      • Scrape off the onion, garlic and scallion and sear the meat
      • Saute the onion, garlic and scallion
      • Transfer everything into your crockpot including pimento, thyme
      • Pour the water and into the crockpot, cover with lid
      • Cook on high for 4 hours and add salt to taste
      • Add the potato 45 minutes before the finishing time
     

Serving suggestions

Jamaican cornmeal dumpling

Jamaican steamed cabbage

Brown rice

Green banana

Rice and peas

Jamaican curry chicken

Learn to make the best flavoursome, rich and heart Jamaican curry chicken for your family to enjoy

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Course: Main Entree

Cuisine: Jamaican

Keyword: curry chicken, gluten free, paleo, stew

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 4

Calories: 850kcal

Author: Charla

Ingredients

• 6 chicken thighs cut into pieces skinless or skin on
• 3 tbsp of Jamaican curry powder see post for recipe
• 1 medium onion chopped
• 2 Scallion sliced
• 4 Garlic cloves chopped finely
• 1 tsp all purpose seasoning see post for recipe
• 1 tsp black pepper
• 1/4 tsp of ground ginger
• 6 sprig of fresh thyme
• 4 pimento berries
• 1 medium sized sweet potato 2 small ones, chopped
• 1  cup of hot water 250 ml
• Himalayan pink salt to taste if needed
• 2 tbsp of coconut or olive oil

Instructions

• Add the washed chicken to a large bowl and use a fork to pierce the flesh of each piece of chicken. This helps the seasoning to better penetrate.
• Sprinkle on the curry powder, all purpose seasoning, ginger, black pepper along with the scallion, garlic and onion
• Use your hands to thoroughly work in the seasoning, cover with saran wrap (cling film) and refrigerate overnight or for a few hours
• On medium heat add the oil to a pot/dutchpot
• Scrape off the excess seasoning i.e onion, garlic and scallion and place the chicken pieces into the pot being carefully to not overcrowd.
• Proceed to seal and sear the both sides of the chicken until brown
• Once the chicken is seared stir in the scallion, onion and garlic and saute until translucent.
• Add the sprigs of fresh thyme, pimento berries and stir the pot.
• Pour in the hot water then bring to a rolling boil
• Reduce the heat to medium/low and simmer with the lid on
• After 10 minutes has passed add the sweet potato and pink salt to taste, stir then simmer for another 20 minutes.
• Add a splash of water if the gravy reduces too much

Notes

• For best results, I highly recommend marinating the chicken with the curry and other listed ingredients overnight or several hours
• When adding the water make sure you are using hot water to keep the temperate levels consistent.
• Make sure you scrap off any of the excess seasoning from the chicken
• Don't add the potatoes too early or they will breakdown too quickly.
• Can use any type of potato or any part of the chicken .i.e wings, drumsticks etc..
• Remove the skin from the chicken to reduce fat levels
• As per Caribbean culture meat is washed with lemon/lime/vinegar prior to seasoning
• Use dried thyme (1tbsp) and 1/4 tsp of all spice if you can't obtain either of those.

Nutrition

Calories: 850kcal | Carbohydrates: 14g | Protein: 61g | Fat: 59g | Fiber: 3g