Ingredients
Scale
- Chicken pieces (bone-in, skin-on preferred) 2.5-3 lbs
- Jamaican curry powder 2-3 tbsp
- Onion, chopped 1 large
- Garlic, minced 4 cloves
- Ginger, minced 1 tbsp
- Scotch bonnet pepper, minced (seeds removed for less heat) 1/2-1
- Thyme sprigs 3-4
- Olive oil or Coconut oil 2 tbsp
Instructions
- Step 1: Season the chicken pieces with salt, black pepper, and Jamaican curry powder. Massage the curry powder into the chicken, ensuring it's well coated. Let it marinate for at least 30 minutes (or longer, ideally in the refrigerator).
- Step 2: Heat the oil in a large pot or Dutch oven over medium-high heat. Brown the chicken in batches, being careful not to overcrowd the pot. Remove the chicken and set aside.
- Step 3: Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and ginger and cook for another minute until fragrant.
- Step 4: Return the browned chicken to the pot. Add the Scotch bonnet pepper and thyme sprigs. Pour in enough water or chicken broth to almost cover the chicken.
- Step 5: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 45-60 minutes, or until the chicken is cooked through and tender, and the sauce has thickened. Remove thyme sprigs before serving.
Notes
- Leftovers taste amazing the next day; store in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently on the stovetop with a splash of water or broth to prevent drying.
- Serve this curry chicken over rice and peas for a truly authentic Jamaican experience.
- Don't skip browning the chicken, as this step builds a rich depth of flavor in the final dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American