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Jamaican Curry Chicken

Jamaican Curry Chicken

This Jamaican Curry Chicken recipe features tender chicken pieces marinated in a flavorful blend of spices, cooked with vegetables and served with roti or rice.
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Prep Time 15 minutes
Cook Time 40 minutes
Marinating Time 1 hour
Total Time 1 hour 55 minutes
Course Main Course
Cuisine Caribbean
Servings 4 servings
Calories 550 kcal

Equipment

  • large bowl
  • Pot or Dutch Oven

Ingredients
  

Herbs & Spices

  • 15 sprigs fresh thyme
  • 2 tablespoons Maggi all-purpose seasoning
  • 2 tablespoons Jamaican curry powder divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground white pepper
  • ½ teaspoon freshly ground black pepper
  • 6 berries allspice

Vegetables

  • 1 small red onion coarsely chopped
  • 3 medium scallions thinly sliced
  • 1 small habanero or scotch bonnet pepper trimmed and sliced
  • 2 medium potatoes cut into large dice
  • 1 medium carrot cut into medium dice
  • 2 cloves garlic minced

Meat

  • 4 pounds bone-in chicken pieces cut into rough 3-inch pieces

Liquids

  • 2 cups water
  • 1 cube chicken bouillon or 1 teaspoon chicken bouillon powder or paste
  • 2 tablespoons vegetable oil

Instructions
 

Preparation

  • Pick the leaves from fresh thyme sprigs. Coarsely chop the red onion and separate pieces. Thinly slice the scallions. Trim and thinly slice the habanero or scotch bonnet pepper.
  • Add the Maggi seasoning, Jamaican curry powder, garlic powder, onion powder, ground white pepper, and black pepper to the bowl. Stir to combine.

Marinating

  • Cut bone-in chicken pieces into rough 3-inch pieces and add to the marinade. Toss to combine and let marinate in the refrigerator for at least 1 hour or overnight.

Cooking

  • Mince the garlic. Heat vegetable oil in a large pot over medium heat. Add garlic and remaining Jamaican curry powder, cooking until fragrant.
  • Transfer chicken to the pot, leaving marinade in the bowl. Cover and cook for 5 minutes.
  • Stir the chicken, then add water to the marinade and pour into the pot. Cover and boil for 30 to 35 minutes until chicken is cooked through.
  • Add potatoes, carrots, chicken bouillon, and allspice to the pot. Stir until bouillon is dissolved. Season the sauce with salt as needed.
  • Cover and boil until potatoes are fork tender and sauce thickens, about 8 to 10 minutes. Serve with roti or steamed rice.

Notes

Boneless, skinless chicken thighs can replace bone-in chicken. Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 3 weeks.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 4gVitamin A: 1200IUVitamin C: 30mgCalcium: 60mgIron: 3mg
Keyword chicken curry, Comfort Food, curry chicken, Jamaican Curry Chicken, Jamaican recipes, one pot meal
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