Jamaican Curry Chicken

Jamaican Chicken Curry in a pan on the stove after cooking.

5 from 32 votes

Delicious Jamaican-style curry chicken slow-cooked to perfection. This meal is made with authentic ingredients to create a hearty comforting stew anytime!

Prep Time20

Cook Time55

Total Time1 15

Course: dinner, Main Course

Cuisine: Caribbean

Keyword: jamaican curry chicken

Servings:

Ingredients

1 whole chicken (cut up and de-skinned) or boneless thighs and chicken drumsticks, de-skinned
3 tablespoons curry powder
2 teaspoons chicken bouillon powder (or a Maggie cube)
8 cloves garlic minced
1/4 cup onion chopped
1/4 cup scallion chopped
2 tablespoons freshly grated ginger
3 teaspoons salt
½ teaspoon pepper
3-4 allspice berries
3 sprigs thyme plus more as needed
1 tablespoon coconut oil
2 cups chicken broth
3/4 cup full-fat coconut milk
1 scotch bonnet pepper
2 whole potatoes cut into cubes
2 whole carrots cut small

Instructions

Wash the chicken with a vinegar/lime mixture.
Season the chicken with 2 tablespoons of curry powder, chicken bouillon, garlic, onion, scallions, ginger, 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 over high heat, add the oil and the remaining 1 tablespoon of curry powder. Cook, stirring frequently, for 1 to 2 minutes until the curry powder is golden brown (don't let it brown or get too dark.)
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 all of the remaining juices from the marinade (including thyme sprigs), chicken broth, coconut milk, and one scotch bonnet pepper.
Bring to a rapid boil, then add the 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 thickening the gravy, finish cooking with the lid HALF-way off for the final 15 minutes to allow the sauce to thicken naturally.

Notes

Storage: Store leftovers in a sealed container in the fridge for up to 4 days. Reheat on the stovetop until warmed through.

Nutrition