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Jamaican Curry Chicken

Jamaican Curry Chicken

A flavorful Jamaican Curry Chicken recipe featuring marinated chicken pieces cooked with spices, potatoes, and vegetables.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Jamaican
Servings 6 pieces
Calories 360 kcal

Equipment

  • large bowl
  • Large pot or dutch oven
  • Tongs
  • Knife
  • cutting board

Ingredients
  

Marinade

  • 1 tablespoon fresh thyme leaves from about 15 sprigs
  • 1 small red onion coarsely chopped
  • 3 medium scallions thinly sliced (about ⅓ cup)
  • 1 small habanero or scotch bonnet pepper trimmed and thinly sliced
  • 2 tablespoons Maggi all-purpose seasoning
  • 2 tablespoons Jamaican curry powder such as Beta Pac
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground white pepper
  • ½ teaspoon freshly ground black pepper
  • 4 pounds bone-in chicken pieces cut into rough 3-inch pieces
  • 2 cloves garlic minced

Cooking

  • 2 tablespoons vegetable oil
  • 2 cups water
  • 2 medium white potatoes peeled and diced (about 12 ounces total)
  • 1 medium carrot peeled and diced
  • 1 cube chicken bouillon or 1 teaspoon chicken bouillon powder or paste
  • 6 berries allspice
  • Kosher salt

Serving

  • Roti or steamed rice for serving

Instructions
 

Preparation

  • Place thyme leaves, red onion, scallions, habanero or scotch bonnet pepper, Maggi seasoning, Jamaican curry powder, garlic powder, onion powder, ground white pepper, and black pepper in a bowl. Stir to combine.
  • Add chicken pieces to the marinade and toss to combine, massaging the seasonings into the chicken. Cover and let marinate in the refrigerator for at least 1 hour or overnight.

Cooking

  • Heat vegetable oil in a pot over medium heat. Add minced garlic and remaining Jamaican curry powder, cooking until fragrant.
  • Transfer the chicken into the pan, reserve the marinade left in the bowl. Cover and cook for 5 minutes. Stir and ensure chicken isn’t stuck to the bottom.
  • Add water to the reserved marinade and stir. Pour the liquid into the pot, cover, and boil until chicken is cooked through and tender, about 30 to 35 minutes.
  • Add diced potatoes, carrot, chicken bouillon, and allspice to the pot. Stir until bouillon is dissolved. Season with salt if needed. Cover and boil until potatoes are fork tender and sauce thickens, about 8 to 10 minutes.
  • Serve with roti or steamed rice.

Nutrition

Serving: 1pieceCalories: 360kcalCarbohydrates: 25gProtein: 35gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 600mgPotassium: 650mgFiber: 3gSugar: 2gVitamin A: 150IUVitamin C: 10mgCalcium: 30mgIron: 2mg
Keyword chicken, comfort food, curry, Jamaican Curry Chicken, spicy, traditional
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