Tender Jamaican Curry Chicken (Printer-friendly)

Succulent chicken in aromatic Jamaican curry sauce with coconut milk, potatoes, and Scotch bonnet heat.

# What you'll need:

→ Chicken

01 - 1.5 lbs bone-in, skinless chicken thighs, cut into large pieces
02 - 1 tablespoon fresh lime juice
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper

→ Marinade & Curry Base

05 - 2 tablespoons Jamaican curry powder
06 - 1 tablespoon all-purpose seasoning
07 - 1 teaspoon fresh thyme leaves
08 - 4 cloves garlic, minced
09 - 1-inch piece ginger, grated
10 - 2 scallions, chopped
11 - 1 medium onion, chopped
12 - 2 tablespoons vegetable oil
13 - 1 Scotch bonnet pepper, deseeded and chopped

→ Stew Ingredients

14 - 2 medium potatoes, peeled and cubed
15 - 2 cups low-sodium chicken broth
16 - 1/2 cup coconut milk
17 - 1 bell pepper, diced
18 - 1 carrot, sliced

# Method:

01 - Rinse chicken pieces with lime juice and water in a large bowl. Drain thoroughly. Season with salt, pepper, curry powder, all-purpose seasoning, thyme, half the garlic, half the ginger, and half the scallions. Massage marinade deeply into the chicken. Let marinate for at least 30 minutes at room temperature or refrigerate overnight for maximum flavor penetration.
02 - Heat vegetable oil in a large Dutch oven or deep skillet over medium heat. Add remaining curry powder and toast for 1 minute until fragrant, stirring constantly to prevent burning. This essential step unlocks the aromatic oils in the spices.
03 - Add marinated chicken to the pot in a single layer. Brown on all sides for 4 to 5 minutes, developing a rich caramelized exterior. Do not overcrowd the pan—work in batches if necessary to ensure proper browning.
04 - Add remaining garlic, ginger, onions, scallions, and Scotch bonnet pepper to the pot. Sauté for 2 to 3 minutes until softened and fragrant, stirring occasionally to prevent sticking.
05 - Pour in chicken broth, coconut milk, potatoes, carrots, and bell pepper. Stir thoroughly to combine all ingredients and distribute the curry base evenly throughout the pot.
06 - Bring mixture to a gentle simmer, then reduce heat to low. Cover and cook for 35 to 40 minutes, stirring occasionally to prevent scorching. Cook until chicken is tender and easily pulls away from the bone, and potatoes are soft when pierced with a fork.
07 - Taste the stew and adjust seasoning with additional salt and pepper if needed. For a thicker sauce, remove the lid and simmer uncovered for 5 minutes, allowing excess liquid to evaporate and concentrate flavors.
08 - Serve hot while steaming, accompanied by steamed white rice or traditional Jamaican rice and peas for an authentic island experience.

# Expert Tips:

01 -
  • The sauce develops this incredible depth that coats every piece of chicken perfectly
  • It actually tastes better the next day, making it ideal for meal prep
02 -
  • Never skip toasting the curry powder in hot oil firstit completely transforms the flavor profile
  • The sauce will continue to thicken as it cools, so dont over-reduce it in the pot
03 -
  • Pat the chicken dry before marinating for better browning and more intense flavor absorption
  • If you cant find Scotch bonnet peppers, habanero makes an excellent substitute

Go back