Jamaican curry chicken recipe

Jamaican curry chicken, try this simple, easy to make recipe.

Course Main Course

Cuisine Jamaican

Keyword Jamaican curry chicken recipe

Prep Time 15

Cook Time 30

Servings Servings

Calories 591kcal

Author Lesa

Remove the skin (if there's any) from the chicken, then wash it in water with lime/lemon juice or vinegar. Drain away all the excess water from the chicken, pat dry with a paper towel if necessary, and chop it into small pieces.
Chop and dice all the produce ingredients: onion, garlic, scallion, carrot, and potato. Grate the ginger.
In a kitchen bowl, add the chicken, 1 tsp curry powder, the chicken seasoning, salt, grated ginger, pimento berries, garlic and half the chopped onion. Combine all the ingredients, and if you wish (it's not necessary), leave to marinate for 30 minutes or more.
In a Dutchpot, add the cooking oil and the remaining curry powder. On medium heat, allow the oil to heat and "burn" (a Jamaican term for toasting) the curry powder. Don't let the curry powder get too dark.
Just as the curry powder changes colour (golden brown), add the seasoned chicken and stir well. Let the chicken cook until it is lightly browned on all sides. If needed, add a little water to prevent the pot from burning.
Add the carrot, potato, scotch bonnet, scallion, remaining onion and thyme. Add water (or coconut milk), enough to just about cover the chicken in the pot. Cover and cook for 20-25minutes, or until the chicken is cooked and the liquid has reduced to a curry gravy.

Chicken:I used half of a chicken for this recipe, but you can use any parts of the chicken. Chicken with the bone is recommended because bone marrow adds flavour to the dish.
Seasonings: It doesn't matter if you use chicken seasoning or all-purpose. Note that every seasoning has a different salt content, and the one you use will determine how much salt you add. I used Maggie's all-purpose seasoning and pink Himalayan salt .
Potato: The most common potatoes here in Jamaica are white and russet. Any with one, including the yellow potato, will work for this recipe.
Liquid: Whether you use coconut milk or water, it doesn't change the fact that you are making Jamaican curry chicken. Coconut milk makes the curry sauce sweeter and creamier, but the curry chicken made with water is just as tasty.