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Jamaican Curry Chicken Recipe

Jamaican Curry Chicken Recipe

A simple and easy Jamaican curry chicken recipe bursting with flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Jamaican
Servings 4 servings
Calories 395 kcal

Equipment

  • pot
  • kitchen bowl
  • paper towel

Ingredients
  

  • 2.5 lbs Chicken
  • 2 tablespoon Curry powder plus 1 tablespoon for cooking
  • 2 tablespoon All-purpose or Chicken seasoning
  • 1.5 teaspoon Salt or salt to your liking
  • 5 pieces Pimento berries (allspice)
  • 3 cloves garlic crushed
  • 1 medium onion chopped
  • 1 piece scallion/green onion chopped
  • 3 sprigs fresh thyme
  • 1 large carrot chopped
  • 1 small potato diced
  • 1 teaspoon Freshly grated ginger
  • 1 small scotch bonnet pepper seeds removed and finely chopped
  • 3 tablespoon Cooking oil
  • 1 Boiling water or Coconut milk
  • 1 lime/lemon To wash the chicken
  • 1 teaspoon Vinegar To wash the chicken

Instructions
 

  • Remove the skin (if there's any) from the chicken and cut it into small pieces. Wash the chicken in water with the juice from the lime/lemon and the vinegar. Drain away all the excess water from the chicken. Pat dry with a paper towel if necessary.
  • In a kitchen bowl, add the chicken, onion, garlic, scotch bonnet pepper, pimento berries, ginger, salt, all-purpose seasoning, and 1 tablespoon curry powder. Combine all the ingredients and leave to marinate for 30 minutes or more.
  • In a pot, add the cooking oil and the rest of the curry powder. On medium fire, allow the oil to hot, but don't let the curry powder get too dark.
  • Just as the curry powder changes colour (golden brown), add the seasoned chicken and stir well. Let the chicken cook until lightly brown on all sides. If needed, add a tip of water to stop the pot burning.
  • Add the carrot, potato and thyme. Add water (or coconut milk); enough to cover the chicken in the pot. Cover and leave to cook for 25-30 minutes or until the chicken is cooked and the liquid is reduced to a curry gravy.

Notes

If you don't like spicy food, use half a scotch bonnet pepper with seeds and membrane removed. You don't have to leave it to marinate for 30 minutes, but I recommend it for more flavor. Substitute water for coconut milk for a more flavorful Jamaican curry chicken.

Nutrition

Serving: 250gCalories: 395kcalCarbohydrates: 5gProtein: 26gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 102mgSodium: 989mgPotassium: 313mgFiber: 1gSugar: 0.1gVitamin A: 221IUVitamin C: 3mgCalcium: 34mgIron: 2mg
Keyword curry chicken, Jamaican curry chicken recipe, Jamaican recipes
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