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–+ servings
Jamaican Curry Chicken

Jamaican Curry Chicken

This Jamaican Curry Chicken recipe is a flavorful and hearty dish featuring tender chicken marinated in spices and cooked with vegetables.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Course main dish
Cuisine Jamaican
Servings 4 servings
Calories 450 kcal

Equipment

  • large bowl
  • large pot or Dutch oven

Ingredients
  

Marinade

  • 1 tablespoon fresh thyme leaves from about 15 sprigs
  • 1 small red onion coarsely chopped
  • 3 medium scallions thinly sliced (about ⅓ cup)
  • 1 small habanero or scotch bonnet pepper trimmed and thinly sliced
  • 2 tablespoons Maggi all-purpose seasoning
  • 2 tablespoons Jamaican curry powder divided, such as Beta Pac
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground white pepper
  • ½ teaspoon freshly ground black pepper
  • 4 pounds bone-in chicken pieces cut into rough 3-inch pieces (halve thighs or drumsticks across the bone)

Cooking

  • 2 cloves garlic minced
  • 2 tablespoons vegetable oil
  • 2 cups water
  • 2 medium white potatoes peeled and diced (about 12 ounces total)
  • 1 medium carrot peeled and diced
  • 1 chicken bouillon cube or powder 1 teaspoon chicken bouillon powder or 1 teaspoon chicken bouillon paste
  • 6 allspice berries
  • Kosher salt to taste
  • Roti or steamed rice for serving

Instructions
 

Cooking Instructions

  • Place all marinade ingredients in a large bowl and stir to combine.
  • Add chicken pieces to the marinade, massaging the seasonings into the chicken. Cover and let marinate in the refrigerator for at least 1 hour or up to overnight.
  • Heat vegetable oil in a large pot or Dutch oven over medium heat. Add minced garlic and remaining Jamaican curry powder, cooking until fragrant.
  • Transfer the marinated chicken to the pot and reserve the marinade. Cover and cook for 5 minutes.
  • Add water to the reserved marinade and stir to combine. Pour into the pot and boil until chicken is cooked through, about 30 to 35 minutes.
  • Add diced potatoes, carrot, bouillon, and allspice to the pot. Stir until bouillon dissolves and season with salt. Cover and boil until potatoes are fork tender, about 8 to 10 minutes.
  • Serve with roti or steamed rice.

Notes

Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 3 weeks.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 1000IUVitamin C: 15mgCalcium: 30mgIron: 3mg
Keyword chicken, Comfort Food, curry, Dinner, Jamaican cuisine, Jamaican Curry Chicken
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