Jamaican Curry Chicken: Authentic Recipe & Cooking Tips

Jamaican Curry Chicken: Just the name conjures up images of vibrant spices, sun-drenched beaches, and the rhythmic pulse of island life, doesn’t it? Forget boring weeknight dinners; prepare to transport your taste buds to the Caribbean with this incredibly flavorful and surprisingly easy-to-make dish. I’m so excited to share my version of this classic recipe with you!

Curry, while often associated with Indian cuisine, has a rich and fascinating history in Jamaica. Brought over by indentured servants from India in the 19th century, curry powder quickly became integrated into Jamaican cooking, evolving into a unique and distinct style. Jamaican curry powder boasts a warmer, sweeter profile than its Indian counterpart, often featuring allspice, scotch bonnet peppers (for that signature kick!), and other local spices. This blend creates a depth of flavor that is simply irresistible.

What makes Jamaican Curry Chicken so beloved? It’s the perfect marriage of tender, juicy chicken simmered in a rich, aromatic sauce. The warmth of the curry spices, the subtle sweetness, and the fiery heat all dance together on your palate. Plus, it’s incredibly versatile! Serve it with rice and peas (a must!), roti, or even mashed potatoes for a comforting and satisfying meal. Whether you’re a seasoned cook or a kitchen novice, this recipe is guaranteed to impress. Get ready to experience a taste of Jamaica!

this Recipe

Ingredients:

• For the Chicken:
• 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks work best), cut into serving pieces
• 2 tbsp Jamaican curry powder (I prefer a blend with turmeric, coriander, cumin, fenugreek, and allspice)
• 1 tbsp all-purpose seasoning (like Lawry’s)
• 1 tsp dried thyme
• 1/2 tsp ground allspice
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 2 scallions, chopped
• 1 Scotch bonnet pepper, seeded and finely chopped (use gloves! Adjust to your spice preference, or omit entirely)
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cups chicken broth
• 1 can (13.5 oz) coconut milk
• 2 medium potatoes, peeled and cubed
• 1 carrot, peeled and sliced
• 1 tbsp browning sauce (optional, for richer color)
• Salt to taste
• For Serving (Optional):
• Cooked rice (white or brown)
• Roti
• Fried plantains

Preparing the Chicken:

Okay, let’s get started! First, we need to prep our chicken. This is a crucial step for infusing the meat with all those wonderful Jamaican flavors. Don’t skip it!

1. Wash and Dry the Chicken: Rinse the chicken pieces under cold water and pat them completely dry with paper towels. This helps the spices adhere better.
2. Marinate the Chicken: In a large bowl, combine the curry powder, all-purpose seasoning, dried thyme, ground allspice, black pepper, and cayenne pepper (if using). Add the chicken pieces to the bowl and toss to coat them evenly with the spice mixture. Make sure every piece is well covered.
3. Massage the Spices: Really massage the spices into the chicken. This helps the flavors penetrate deep into the meat. I like to spend a good 2-3 minutes on this step.
4. Marinate (Ideally): For the best flavor, cover the bowl with plastic wrap and refrigerate the chicken for at least 30 minutes, or even better, for several hours or overnight. The longer it marinates, the more flavorful it will be. If you’re short on time, even 15 minutes will make a difference.

Cooking the Curry:

Now for the fun part – cooking the curry! This involves searing the chicken, building the flavor base, and simmering everything to perfection.

1. Sear the Chicken: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is hot, add the chicken pieces in batches, being careful not to overcrowd the pot. Sear the chicken on all sides until it’s nicely browned. This step is important for developing a rich, deep flavor. Don’t worry about cooking the chicken all the way through at this point; we’re just browning it. Remove the seared chicken from the pot and set it aside.
2. Sauté the Aromatics: Reduce the heat to medium and add the chopped onion to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes.
3. Add Garlic, Ginger, and Scallions: Add the minced garlic, grated ginger, and chopped scallions to the pot. Cook, stirring constantly, until fragrant, about 1 minute. Be careful not to burn the garlic.
4. Add Scotch Bonnet Pepper (Optional): If you’re using Scotch bonnet pepper, add it to the pot now. Remember to use gloves when handling Scotch bonnet peppers, and be very careful with the amount you use, as they are very spicy. Cook for about 30 seconds, stirring constantly.
5. Add Bell Peppers: Add the chopped red and green bell peppers to the pot. Cook, stirring occasionally, until the peppers are slightly softened, about 5 minutes.
6. Return the Chicken to the Pot: Return the seared chicken pieces to the pot.
7. Add Chicken Broth and Coconut Milk: Pour in the chicken broth and coconut milk. Stir to combine.
8. Add Potatoes and Carrots: Add the cubed potatoes and sliced carrots to the pot.
9. Add Browning Sauce (Optional): If you’re using browning sauce, add it to the pot now. This will give the curry a richer, darker color.
10. Bring to a Simmer: Bring the mixture to a simmer over medium heat.
11. Simmer: Reduce the heat to low, cover the pot, and simmer for at least 1 hour, or until the chicken is very tender and the potatoes and carrots are cooked through. The longer it simmers, the more flavorful it will become. I often let it simmer for 1.5 to 2 hours.
12. Season to Taste: Taste the curry and season with salt to taste. You may also need to add a little more curry powder or allspice, depending on your preference.
13. Thicken the Sauce (Optional): If the sauce is too thin, you can thicken it by removing a few spoonfuls of the sauce and mixing it with a tablespoon of cornstarch. Then, stir the cornstarch slurry back into the pot and simmer for a few more minutes until the sauce thickens.

Serving:

Finally, it’s time to serve your delicious Jamaican Curry Chicken! Here are a few suggestions:

1. Serve with Rice: Serve the curry chicken over cooked white or brown rice. The rice will soak up all that flavorful sauce.
2. Serve with Roti: Serve the curry chicken with roti, a type of flatbread. Roti is perfect for scooping up the curry and enjoying every last bite.
3. Add Fried Plantains: For a truly authentic Jamaican experience, serve the curry chicken with fried plantains. The sweetness of the plantains complements the savory curry perfectly.
4. Garnish: Garnish with fresh cilantro or chopped scallions for a pop of color and freshness.

Tips and Variations:

• Spice Level: Adjust the amount of Scotch bonnet pepper to your spice preference. If you’re not a fan of spicy food, you can omit it entirely.
• Vegetables: Feel free to add other vegetables to the curry, such as okra, green beans, or sweet potatoes.
• Meat: You can also make this curry with goat or lamb instead of chicken.
• Coconut Milk: For a richer flavor, use full-fat coconut milk.
• Slow Cooker: This recipe can also be made in a slow cooker. Sear the chicken as directed, then transfer it to the slow cooker along with the other ingredients. Cook on low for 6-8 hours, or on high for 3-4 hours.
• Pressure Cooker: You can also use a pressure cooker. Sear the chicken as directed, then add all ingredients to the pressure cooker. Cook on high pressure for 20 minutes, then allow the pressure to release naturally.

Enjoy!

I hope you enjoy this recipe for Jamaican Curry Chicken as much as I do! It’s a flavorful, comforting, and satisfying dish that’s perfect for any occasion. Don’t be afraid to experiment with the ingredients and adjust the recipe to your own taste. Happy cooking!

Conclusion:

So there you have it! This Jamaican Curry Chicken recipe is more than just a meal; it’s a vibrant explosion of flavor that will transport you straight to the sunny shores of Jamaica. The rich, aromatic spices, the tender, juicy chicken, and the subtle sweetness of the coconut milk all come together in perfect harmony to create a dish that’s both comforting and exciting. I truly believe this is a must-try for anyone looking to add a little spice and adventure to their dinner routine.

But why is this recipe a must-try? Well, beyond the incredible taste, it’s surprisingly easy to make. I’ve broken down each step to ensure even beginner cooks can achieve restaurant-quality results. Plus, the ingredients are readily available at most grocery stores, so you won’t have to spend hours searching for obscure spices. And let’s be honest, who can resist the allure of a dish that’s both delicious and relatively simple to prepare?

Serving Suggestions and Variations

Now, let’s talk about serving suggestions and variations. Traditionally, Jamaican Curry Chicken is served with rice and peas (which, despite the name, are actually kidney beans!), but feel free to get creative! Fluffy white rice, quinoa, or even couscous would all be excellent accompaniments. For a truly authentic experience, try serving it with fried plantains – the sweetness of the plantains perfectly complements the savory curry.

If you’re looking to add a little extra oomph, consider adding some scotch bonnet peppers to the curry. Be warned, though – these peppers are incredibly spicy! Start with a small amount and taste as you go. If you’re not a fan of spicy food, you can easily omit the peppers altogether.

Another variation you might enjoy is adding vegetables to the curry. Potatoes, carrots, and bell peppers are all great additions. Simply add them to the pot along with the chicken and let them simmer until tender. This is a great way to sneak in some extra nutrients and make the dish even more hearty.

For those who prefer a creamier curry, you can add a bit more coconut milk or even a dollop of plain yogurt at the end. This will give the curry a richer, more decadent flavor.

And if you’re feeling adventurous, you can even try making this recipe with other types of meat, such as goat or lamb. Just be sure to adjust the cooking time accordingly.

Time to Get Cooking!

I’m so excited for you to try this recipe! I truly believe you’ll love it as much as I do. It’s a dish that’s perfect for a weeknight dinner, a weekend gathering, or any occasion that calls for a little bit of Caribbean sunshine.

So, what are you waiting for? Head to the grocery store, gather your ingredients, and get ready to embark on a culinary adventure. I promise you won’t be disappointed.

Once you’ve made this Jamaican Curry Chicken, I’d love to hear about your experience! Did you make any variations? What did you serve it with? Share your photos and stories in the comments below. I can’t wait to see what you create! Happy cooking! I am confident that this will become a staple in your recipe book.