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Jamaican Curry Chicken

Jamaican Curry Chicken Recipe

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 3 lb bone-in, skin-on chicken thighs and drumsticks
  • 2 ½ tbsp Jamaican curry powder
  • 2 tbsp vegetable oil
  • 2 tbsp water
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tsp fresh thyme leaves
  • 1 whole scotch bonnet pepper
  • 4 whole allspice berries
  • 2 medium carrots, peeled and cut into 1-inch chunks
  • 2 medium Yukon Gold potatoes, peeled and cut into 1 ½-inch chunks
  • 2 cups chicken broth
  • 1 tsp kosher salt
  • ½ tsp black pepper

Method
 

  1. Heat oil in a heavy pot over medium heat. Add curry powder and water; cook, stirring, for 2 minutes until fragrant and oil separates.
  2. Season chicken with salt and pepper. Brown in the curry paste, about 5 minutes per side, then set aside.
  3. Lower heat and cook onion until soft, about 4 minutes. Add garlic and ginger, cook 1 minute. Pour in broth, thyme, allspice berries, and scotch bonnet, then return chicken to the pot.
  4. Add carrots and potatoes, cover, and simmer on low for 40 minutes, turning vegetables halfway through.
  5. Remove allspice berries and scotch bonnet. Taste for salt, then serve chicken and vegetables over rice with plenty of gravy.

Notes

The whole scotch bonnet gives aroma and a gentle background heat as long as it stays intact; if you want more fire, pierce it with a knife before adding. For the deepest flavor, let the curry rest off the heat for 10 minutes before serving.