Ingredients
Scale
- 2.5 lbs Chicken, cut into pieces
- 2 tbsp Jamaican Curry Powder
- 1 tbsp Allspice
- 1 tsp Dried Thyme
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 Scotch Bonnet Pepper, finely chopped (optional, use with caution!)
- 2 tbsp Vegetable Oil
Instructions
- Step 1: Wash chicken pieces with lime or vinegar water, then rinse thoroughly with clean water. Pat dry with paper towels.
- Step 2: In a large bowl, combine the chicken pieces with curry powder, allspice, thyme, onion, garlic, and Scotch bonnet pepper (if using). Ensure chicken is thoroughly coated with the spices. Marinate for at least 30 minutes, or preferably overnight in the refrigerator.
- Step 3: Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the marinated chicken and brown on all sides.
- Step 4: Add about 1 cup of water to the pot, enough to partially cover the chicken. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the chicken is tender and the sauce has thickened. Add more water if needed to prevent burning, stirring occasionally.
- Step 5: Once the chicken is cooked through and the sauce has thickened to your liking, remove from heat. Serve hot with rice and peas or roti.
Notes
- Refrigerate leftover curry chicken in an airtight container for up to 3 days, allowing the flavors to meld even further.
- For best results, gently reheat the curry chicken over low heat on the stovetop, adding a splash of water or broth if needed to maintain moisture.
- Serve your Jamaican Curry Chicken with a side of sweet fried plantains to perfectly complement the savory and spicy flavors.
- Don't skimp on the marinating time – the longer the chicken sits with the spices, the deeper and more authentic the curry flavor will be.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American