Description
Authentic Jamaican Curry Chicken
Embark on a culinary journey to Jamaica with this flavorful and aromatic curry chicken dish! Bursting with authentic spices, creamy coconut milk, and a kick from scotch bonnet peppers, this dish captures the essence of traditional Jamaican cuisine. Perfectly simmered with tender chicken, potatoes, and carrots, this curry is comfort food at its finest – sure to satisfy any craving.
3 lbs chicken (drumsticks & thighs, skin removed)
2 Tbsp Jamaican curry powder
1 tsp sea salt
1 tsp black pepper
1 tsp garlic powder
1 cup chicken stock
1 can (14 oz) coconut milk
2 scotch bonnet peppers
Directions:
1. Marinate chicken in spices for 3 hours.
2. Brown the chicken in olive oil.
3. Burn the curry powder in oil, then add garlic, peppers, and veggies.
4. Pour in stock and coconut milk; simmer until tender.
Prep Time: 15 mins
Kcal: 723
Step-by-Step Guide
1. Marinate: In a large bowl, combine the chicken pieces with Jamaican curry powder, sea salt, black pepper, and garlic powder. Ensure each piece is thoroughly coated. Cover and refrigerate for at least 3 hours, or ideally overnight, for maximum flavor.
2. Brown the Chicken: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Remove chicken from the marinade, shaking off excess. Brown the chicken pieces in batches for 3-4 minutes per side until golden. Remove and set aside.
3. Bloom the Curry: In the same pot, add another tablespoon of oil. Add 1 additional tablespoon of Jamaican curry powder to the hot oil. Stir constantly for 30-60 seconds until fragrant—this “burning” or blooming step is crucial for depth of flavor.
4. Sauté Aromatics & Veggies: Immediately add 1 chopped onion, 3 minced garlic cloves, and 2 whole scotch bonnet peppers (DO NOT pierce). Stir for 1 minute. Add 2 chopped carrots and 2 large diced potatoes, stirring to coat in the curry oil.
5. Simmer: Return the browned chicken to the pot. Pour in 1 cup of chicken stock and one 14-oz can of coconut milk. Stir gently. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until chicken is fall-off-the-bone tender and potatoes are cooked.
6. Final Touch: If the sauce is too thin, simmer uncovered for 5-10 minutes to thicken. Adjust salt and pepper to taste. Remove scotch bonnet peppers before serving.
Serving Suggestions
Serve this rich curry hot over a bed of fluffy white rice or with traditional Jamaican rice and peas. For a complete meal, add a side of fried plantains or a simple cabbage salad. Don’t forget to have extra hot pepper sauce on the table for those who want more heat!
How-to Summary
Marinate chicken in spices for 3+ hours. Brown the chicken and set aside. Bloom extra curry powder in the pot’s oil. Sauté onions, garlic, whole scotch bonnets, carrots, and potatoes. Return chicken to the pot, add chicken stock and coconut milk, then simmer covered until tender and cooked through.
Frequently Asked Questions
Can I use a different type of chicken? Yes, bone-in, skinless thighs and drumsticks are ideal for flavor and tenderness, but boneless thighs will work with a reduced simmering time.
What if I can’t find scotch bonnet peppers? Use 1-2 habanero peppers as the closest substitute. For less heat, use a jalapeño or 1/4 teaspoon of cayenne pepper.
Is “burning” the curry powder necessary? Absolutely. This step unlocks the essential oils in the spices, transforming the flavor from raw and dusty to deep and complex.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or stock if the sauce has thickened too much.
Can I make this dish less spicy? Control the heat by using the scotch bonnet peppers whole without piercing them—they will impart flavor without overwhelming heat. Remove them before serving.
Common Mistakes to Avoid
- Skipping the Marination: This infuses the chicken with flavor from the inside out. Don’t rush it.
- Not Blooming the Curry Powder: Adding it directly to the liquid results in a bland, gritty taste.
- Piercing the Scotch Bonnets: This releases the intense capsaicin seeds and membranes, making the dish extremely hot.
- Overcrowding the Pot when Browning: This steams the chicken instead of creating a flavorful sear. Brown in batches.
Conclusion
This Authentic Jamaican Curry Chicken is a vibrant, soul-warming dish that brings the taste of the islands to your kitchen. By following the key steps—marinating, blooming the curry, and simmering slowly—you’ll achieve an incredible depth of flavor. It’s a perfect balance of creamy, spicy, and savory that is sure to become a family favorite. Enjoy the journey and the delicious results!