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The curry chicken was my all-time favorite Caribbean comfort food dish growing up. I loved the combination of the chicken drenched in this thick, delicious curry. The gravy being soaked up by fluffy coconut rice is *chefs kiss*
What is Curry Chicken?
Curry chicken is delicious and is popular throughout the Caribbean Islands. While there are many versions of curry chicken, this recipe uses flavors, spices, and techniques from Jamaica, producing a flavorful curry that is absolutely incredible. The stew is built with tons of flavors like onions, garlic, scotch bonnet peppers, and ginger, resulting in a multi-layered masterpiece. Curry chicken is best served with plain white rice or coconut rice. I also love serving curry chicken with cabbage and plantains.
Why everyone loves Curry Chicken
- It’s the perfect stew- If your looking for an amazing stew that is flavorful and rich, this is the recipe for you! I love making this at the beggining of a season and freezing the leftovers!
- It’s Versatile: You can make swaps and substitutions to this recipe! Because get creative. I like to add extra spices, and if you miss an ingredient, it’s a stew, you it from the recipe list; it’s usually fine!
- It’s Authentic– This recipe is as authentic as it gets; we’re using a traditional technique with fresh ingredients and the secret ingredient- high-quality curry!
Ingredients You’ll Need
- Mixed Chicken Pieces- I like to use a mix of thighs, legs, breasts, and wings. Ask your butcher for a whole chicken cut up, and take the skin off the peices.
- Curry Powder– Good curry powder is the key to a good curry chicken. I love using Chief Curry Powder, or, Betapac Curry Powder. These Curry Powders have a ton of flavor and will give you that authentic taste
- Spices- Aside from Curry, we’ll use many spices in this recipe. So Mis en place
- Scallions– Chopped scallions will add a ton of flavor and a kick to your curry
- Onion- I like to use chopped white onion for this recipe
- Ginger– Fresh ginger has so much flavor and makes your curry balanced
- Thyme-I love adding thyme for a earthy element
- Scotch Bonnet Pepper- This adds heat to your curry but you can adjust if needed
- Carrots– I chop a few carrots
- Potatoes- You can use any kind but I usually use russet
- Coconut Milk– Full-fat coconut milk is best
How to Make Curry Chicken Step-by-Step (VIDEO)
Jamaican curry powder is a specific blend of spices used in Jamaican cuisine. You can typically find it in well-stocked grocery stores, international markets, or online. I buy the most authentic curry powders on Amazon. I like using Betamac Curry Powder or Chief Curry Powder. If you can’t find it, you can make your own by blending spices like turmeric, cumin, coriander, and allspice.
Traditionally, curry chicken has spices, but what I love about this recipe is that you can control the heat. The scotch bonnet gives it spiciness. For a spicier curry, I use a hotter scotch bonnet, and for a milder curry, Iher.” skip it altogeter.
I love to marinate my chicken overnight to penetrate the flavors. But, if your pressed for time 2-3 hours will do.
I hope you enjoy this Curry Chicken Recipe!
Did you make this? Be sure to leave a review below and tag me on Instagram, Tiktok, or Pinterest!
Curry Chicken
Ingredients
- 1 whole chicken (cut up and de-skinned) or boneless thighs and chicken legs, de-skinned
- 2 cups chicken broth
- 2 tablespoons curry powder for chicken
- 1 tablespoon curry powder for fry base
- 8 cloves garlic minced
- 1/4 cup onion chopped
- 1/4 cup scallion chopped
- 2 teaspoons chicken bouillon powder (or a Maggie cube)
- 3 teaspoons salt
- ½ teaspoon pepper
- 3-4 allspice berries
- 3 sprigs thyme
- 1 scotch bonnet
- 2 whole carrots cut small
- 2 whole potatoes cut into cubes
- 3/4 cup full-fat coconut milk
- 1 tablespoon coconut oil optional
Instructions
- Wash the chicken with a vinegar/lime mixture.
- Season the chicken with 2 tablespoons of curry powder, chicken bouillon, garlic, onion, scallions, salt, pepper, allspice, and thyme. Mix thoroughly.
- Marinate in the refrigerator for a minimum of 2 hours or preferably overnight.
- In a large Dutch oven or stew pot, add oil and 1 tbsp of curry powder. Fry on HIGH.
- Mix the curry powder and let it fry with the oils before adding the marinated chicken to enhance the flavor.
- Once the oil and curry mixture is hot, add the marinated chicken and fry until it's browned (about 3 minutes per side).
- After browning the chicken, add chicken broth, coconut milk, a bunch of thyme, and one scotch bonnet pepper.
- Bring to a rapid boil, then add potatoes and carrots. Mix thoroughly and reduce heat to LOW before covering.
- Let it cook for 45 minutes or until the chicken is tender. Stir every 15 minutes. – Note: If you're having trouble forming a gravy, finish cooking with the lid HALF-way off for the final 15 minutes to allow the sauce to thicken naturally.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was looking for a recipe to impress my new boo from Jamaica and it passed the taste test!! It was amaaaazing
This was my first recipe to try and I really liked it.
I can’t wait to try your other recipes.