Go Back

Authentic Jamaican Curry Chicken

A bold and savory Caribbean stew featuring tender bone-in chicken, potatoes, and carrots simmered in a rich, aromatic turmeric-curry sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Jamaican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 3 lbs chicken thighs and drumsticks, bone-in, chopped
  • 4 tbsp Jamaican curry powder divided (Betapac preferred)
  • 1 tbsp fresh ginger grated
  • 4 cloves garlic minced
  • 2 stalks scallions chopped
  • 1 tsp salt plus more to taste
  • 1 tsp black pepper
Stew
  • 3 tbsp vegetable oil or coconut oil
  • 1 onion diced
  • 3 potatoes medium, peeled and cubed
  • 2 carrots sliced
  • 1 Scotch Bonnet pepper whole
  • 4 sprigs fresh thyme
  • 5 berries pimento (allspice) whole
  • 3 cups water approximate

Equipment

  • Dutch Oven or Large Pot
  • Cutting board
  • Sharp knife
  • Wooden spoon

Method
 

  1. Wash chicken with vinegar and water, then pat dry.
  2. Season chicken with salt, pepper, garlic, ginger, scallions, and 2 tbsp curry powder. Marinate for at least 1 hour.
  3. Heat oil in a large pot over medium-high heat. Add the remaining 2 tbsp curry powder and fry (burn) for 1-2 minutes until fragrant and golden.
  4. Add chicken pieces and brown on all sides to seal in juices.
  5. Add chopped onions and stir. Pour in water to just cover the meat.
  6. Add thyme, pimento berries, and the whole Scotch Bonnet pepper. Bring to a boil.
  7. Reduce heat, cover, and simmer for 25 minutes.
  8. Add potatoes and carrots. Simmer for another 20 minutes until veggies are tender and sauce has thickened.
  9. Remove thyme stems and Scotch Bonnet pepper before serving.

Notes

Be very careful not to burst the Scotch Bonnet pepper unless you want the dish very spicy.