Jamaican Curried Chicken

Embark on a flavorful journey to the Caribbean with this authentic Jamaican Curried Chicken recipe! Tender, bone-in chicken pieces are infused with bold aromatic spices, marinated for maximum flavor, and slow-simmered in a luscious coconut milk-based curry alongside hearty potatoes and sweet carrots. A dash of fiery scotch bonnet pepper brings just the right heat, while fresh thyme and grated ginger add layers of warmth and depth. Toasting the curry powder at the start enhances its rich, earthy aroma, making every bite irresistible. Perfectly paired with steamed white rice, traditional Jamaican rice and peas, or soft roti, this dish is a must-try for spice lovers and comfort food enthusiasts alike. Ready in just over an hour, this family-friendly recipe will transport you straight to the sunny shores of Jamaica!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 lbs Chicken (bone-in, skinless, cut into pieces)
• 2 tbsp Curry powder
• 1 Onion (medium, finely chopped)
• 3 Scallions (green onions, finely chopped)
• 3 Garlic cloves (minced)
• 1 tbsp Ginger (fresh, grated)
• 1 Scotch bonnet pepper (finely chopped, seeds removed for less heat, optional)
• 4 Thyme (fresh sprigs or 1 tsp dried)
• 2 Potatoes (medium, peeled and diced into 1-inch cubes)
• 2 Carrots (sliced)
• 1 cup Coconut milk
• 1.5 cups Chicken stock or water
• 2 tbsp Vegetable oil
• 1 Lime (juiced)
• 1 tsp Salt
• 0.5 tsp Black pepper

Directions

Step 1

Wash the chicken pieces with water and lime juice, then pat dry with paper towels.

Step 2

Season the chicken with 1 tablespoon of the curry powder, salt, and black pepper. Let it marinate for at least 30 minutes or overnight in the refrigerator for deeper flavor.

Step 3

Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat.

Step 4

Add the remaining 1 tablespoon of curry powder to the oil and toast it for 1-2 minutes, stirring frequently, until the spices become fragrant and slightly darken in color.

Step 5

Add the seasoned chicken pieces to the pot and brown them on all sides, about 5-7 minutes. Work in batches if necessary to avoid overcrowding.

Step 6

Remove the browned chicken from the pot and set aside.

Step 7

In the same pot, sauté the chopped onions, scallions, garlic, and ginger until softened, about 3-4 minutes.

Step 8

Add the scotch bonnet pepper and thyme, stirring to combine the aromatics.

Step 9

Return the browned chicken to the pot and stir to coat it with the seasoning mixture.

Step 10

Add the diced potatoes and sliced carrots, followed by the coconut milk and chicken stock. Stir well to combine all the ingredients.

Step 11

Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Simmer for 35-40 minutes, stirring occasionally, until the chicken is tender and the vegetables are fully cooked.

Step 12

Taste the curry and adjust the seasoning with more salt or pepper as needed.

Step 13

Garnish with additional chopped scallions or thyme if desired, and serve hot with steamed white rice, rice and peas, or roti.

Nutrition Facts

Serving size	2215.6 grams (2215.6g)

Amount per serving	% Daily Value*
Calories	2657

Total Fat 150.70g	193%
Saturated Fat 38.60g	193%
Polyunsaturated Fat 16.80g
Cholesterol 771mg	257%
Sodium 8518mg	370%
Total Carbohydrate 111.80g	41%
Dietary Fiber 12.90g	46%
Total Sugars 33.50g
Protein 224.10g	448%

Vitamin D 45IU	227%
Calcium 284mg	22%
Iron 24mg	134%
Potassium 4422mg	94%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.2%

Protein: 33.2%

Carbs: 16.6%