Jamaican Curry Chicken

Transport your taste buds to the Caribbean with this mouthwatering Jamaican Curry Chicken recipe, bursting with bold flavors and vibrant spices. Tender, bone-in chicken pieces are marinated in aromatic curry powder, garlic, ginger, and thyme for a fragrant foundation, then simmered to perfection in rich coconut milk alongside hearty potatoes, sweet carrots, and fiery scotch bonnet pepper. This one-pot wonder is elevated by a perfect balance of heat, creaminess, and savory goodness, making it a comforting yet exciting dish for any occasion. Ready in just over an hour, this easy-to-follow recipe pairs beautifully with fluffy steamed rice or soft, warm roti, offering a true taste of Jamaica in every bite. Perfect for a family dinner or impressing guests, this flavorful Caribbean classic is a must-try!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 lbs Chicken (bone-in, skinless pieces)
• 3 tbsp Curry powder
• 4 units Garlic cloves (minced)
• 1 tbsp Ginger (grated)
• 1 unit Onion (large, diced)
• 3 units Scallions (chopped)
• 1 unit Carrot (sliced)
• 2 units Potatoes (peeled and diced)
• 3 units Thyme (fresh sprigs)
• 1 unit Scotch bonnet pepper (seeded and sliced)
• 1 cup Coconut milk
• 1 cup Chicken stock or water
• 1 tsp Salt
• 1 tsp Black pepper
• 2 tbsp Vegetable oil

Directions

Step 1

1. Clean and cut the chicken into medium-sized pieces. Pat dry with a paper towel.

Step 2

2. In a large bowl, season the chicken with 2 tablespoons of curry powder, minced garlic, grated ginger, thyme, salt, and black pepper. Let it marinate for at least 30 minutes, or overnight for best results.

Step 3

3. Heat the vegetable oil in a large pot or Dutch oven over medium heat.

Step 4

4. Brown the chicken pieces on all sides, working in batches if necessary. Remove the chicken and set it aside.

Step 5

5. In the same pot, add the diced onion, scallions, and scotch bonnet pepper. Sauté for 3-4 minutes until softened and fragrant.

Step 6

6. Add the remaining 1 tablespoon of curry powder and stir for 1-2 minutes to toast the spices.

Step 7

7. Return the chicken to the pot, then add the coconut milk, chicken stock (or water), diced potatoes, and sliced carrots.

Step 8

8. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, stirring occasionally.

Step 9

9. Check for doneness by ensuring the chicken is cooked through and the potatoes are tender.

Step 10

10. Adjust seasoning with additional salt or pepper if needed.

Step 11

11. Serve hot with steamed rice, roti, or your favorite side dish.

Nutrition Facts

Serving size	1697.2 grams (1697.2g)

Amount per serving	% Daily Value*
Calories	1947

Total Fat 60.50g	78%
Saturated Fat 13.20g	66%
Polyunsaturated Fat 16.80g
Cholesterol 771mg	257%
Sodium 10108mg	439%
Total Carbohydrate 51.60g	19%
Dietary Fiber 6.60g	24%
Total Sugars 28.60g
Protein 287.00g	574%

Vitamin D 45IU	227%
Calcium 225mg	17%
Iron 26mg	144%
Potassium 3307mg	70%

*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: 28.7%

Protein: 60.5%

Carbs: 10.9%