Jamaican Curry Chicken: The Ultimate Guide to Authentic Flavor
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 3 lbs bone-in, skin-on chicken pieces (or turkey)
- 2 tbsp Jamaican curry powder
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1 Scotch bonnet pepper, seeded and finely chopped (optional)
- 1 cup chicken broth
- 1 can (13.5 oz) coconut milk
- 2 medium potatoes, cubed
- 1 carrot, chopped
- Preparation Instructions:
Instructions
- Rinse the chicken under cold water and pat dry. In a bowl, mix Jamaican curry powder, flour, salt, and black pepper. Coat the chicken in this marinade and let it sit for at least 30 minutes.
- Heat vegetable oil in a large pot over medium-high heat. Sauté chopped onion until soft (about 5-7 minutes). Add garlic and ginger; cook until fragrant (1-2 minutes). Stir in scallions, thyme, and spices.
- Brown the marinated chicken in batches for about 3-5 minutes per side until golden brown. Remove from the pot.
- Deglaze the pot with chicken broth, scraping up any browned bits. Stir in coconut milk, then return the browned chicken along with cubed potatoes and carrots.
- Cover tightly and simmer on low heat for about 45 minutes to an hour until cooked through.
- Adjust seasoning if needed and serve hot over rice or with warm roti.
- Helpful Notes:
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 90mg