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 chicken pieces (thighs and drumsticks)
- 2 tbsp Jamaican curry powder
- 1 cup chicken broth
- 1 can (13.5 oz) coconut milk
- 2 medium potatoes, cubed
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1 Scotch bonnet pepper, seeded and chopped
- 1 tbsp fresh thyme leaves
- Instructions:
Instructions
- Rinse chicken pieces under cold water and pat dry. In a bowl, mix curry powder, flour, salt, and pepper; coat chicken well and marinate for at least 30 minutes.
- Heat vegetable oil in a pot over medium-high heat. Sauté onions for 5-7 minutes until softened, then add garlic, ginger, and Scotch bonnet pepper; cook for another 1-2 minutes.
- Brown marinated chicken in batches for about 3-5 minutes per side until golden. Remove from pot.
- Deglaze pot with chicken broth, scraping up browned bits. Stir in coconut milk and bring to a simmer.
- Add chicken back to the pot along with cubed potatoes and chopped carrots. Cover and simmer on low heat for about 45 minutes to an hour until chicken is cooked through and veggies are tender.
- Adjust seasoning as needed and thicken sauce if desired before serving over rice or roti.
- Helpful Notes:
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 440
- Sugar: 4g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg