Curry chicken is a popular dish in many culinary traditions, including Indian, Thai, Jamaican, and others. It typically consists of chicken pieces, often with bone-in and skin-on, cooked in a flavorful sauce called curry. The key ingredient that defines the dish is the curry powder or paste, which is a blend of various spices and herbs. After you have curry chicken, you’ll want to make it over and over.
Why everyone loves Curry Chicken
- Flavorful and Spicy: Curry chicken is known for its rich, aromatic, and complex flavors. The combination of spices and herbs in curry, such as cumin, coriander, turmeric, and chili peppers, creates a bold and spicy taste that many find irresistible.
- Versatility: Curry chicken can be prepared in various ways to suit different preferences. Whether it’s a mild, creamy curry or a fiery, hot one, there are options to cater to diverse taste preferences.
- Comfort Food: Curry chicken is often associated with comfort food. The warmth and heartiness of the dish can provide comfort and satisfaction, making it a popular choice, especially during colder seasons.
- Customization: The recipe for curry chicken can be customized with various ingredients like vegetables, potatoes, coconut milk, or different proteins like shrimp or tofu. This allows for personalization and experimentation in the kitchen.
- Balance of Flavors: Good curry chicken strikes a balance between the spiciness of the curry and the richness of the sauce. The combination of heat, sweetness, and creaminess in the dish can be particularly appealing.
Above all, the love for curry chicken can be attributed to its delicious and diverse flavors, cultural significance, adaptability, and the emotional connections it evokes in those who enjoy it.
Ingredients You’ll Need
- Curry Powder
- Green Pepper
- Chicken Broth
- Coconut Milk
- Large Dutch Oven or cooking Vessel
Let’s Make it Together @themoodyfoody, Toni Chapman
FAQ for Curry Chicken Recipes
When making Jamaican it, especially if you’re new to the recipe, you may encounter several common questions and uncertainties. Here are some of the most frequently asked questions:
1. What is Jamaican curry powder, and where can I find it?
- 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. If you can’t find it, you can make your own by blending spices like turmeric, cumin, coriander, and allspice.
2. How spicy should Jamaican curry chicken be?
- The spiciness of Jamaican curry chicken can vary widely depending on personal preference. Some like it mild, while others prefer it very spicy. Adjust the level of heat by adding or reducing scotch bonnet peppers, seeds, or hot sauce to suit your taste.
3. Do I need to marinate the chicken, and for how long?
- Marinating the chicken is recommended for best flavor. Ideally, marinate it for a minimum of 12 hours or overnight in the curry spice blend and seasonings to allow the flavors to infuse the meat.
4.. How do I avoid burning the curry powder when toasting it?
- Toast the curry powder in a dry skillet over medium-low heat and stir continuously. Remove it from the heat as soon as it becomes fragrant, usually within a minute or two. Burning the curry powder can make it bitter.
5. What’s the purpose of the scotch bonnet pepper, and can I substitute it?
- Scotch bonnet pepper adds heat and flavor to Jamaican curry chicken. If you can’t find scotch bonnet peppers, you can substitute with habanero peppers or another hot chili variety.
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!
- 1 whole chicken (cut up and de-skinned) or boneless thighs and chicken legs, de-skinned
- 2 cups chicken broth
- 3 tbsps curry powder for chicken
- 1 tbsp curry powder for fry base
- 8 cloves garlic minced
- 1/4 cup chopped onion
- 1/4 cup chopped scallion
- 1 tbsp chicken bouillon powder (or a Maggie cube)
- 1 tbsp Salt
- 1 tsp pepper
- 3-4 allspice berries
- 3 sprigs thyme
- 1 scotch bonnet
- 2 whole carrots cut small
- 2 whole potatoes cut into cubes
- 1 can coconut milk
- 3 tbsps flour
- 3 tbsps oil
- Wash the chicken with a vinegar/lime mixture.
- Season the chicken with curry powder, chicken bouillon, garlic, onion, scallions, salt, pepper, allspice, and thyme. Mix thoroughly.
- Marinate in the refrigerator for a minimum of 12 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 oil 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.
- Combine and flour and mix quickly. Add slowly into curry to thicken gravy.