This Jamaican Curry Chicken recipe is a really rich, flavorful, and hearty stew filled with juicy chicken, wonderful aromatics, and filling elements such as carrots and potatoes.
Perks and Highlights of the Best Jamaican Curry Chicken
What Is Curry Chicken?
Curry chicken is a really rich, flavorful, and hearty stew filled with chicken, wonderful aromatics, and filling elements such as carrots and potatoes. This dish is best served over a bed of rice (typically Jamaican rice and peas), with roti (round flatbread), and/or with plantains.
There are so many different kinds of curry from many cultural backgrounds.
The curry that I am using in this recipe and am most familiar with is authentic Jamaican curry. This type of curry is commonly found in your local Caribbean markets and grocery stores. Just be sure that the label reads Jamaican-style curry for authenticity purposes.
How To Make Curry Chicken
This amazing dish is so easy to make and comes together so quickly, ya’ll!
To begin, you want to season the chicken pieces with the seasonings and then place it into the refrigerator to let marinate.
This process allows the chicken to fully absorb the spices and penetrate for maximum flavor. Next, you simply brown the chicken on the stovetop along with plenty of aromatics.
Scallions, onions, fresh thyme, and scotch bonnet pepper are almost considered to be holy grails within Caribbean cooking, ha!
Lastly, add in potatoes and let stew finish cooking. The gravy thickens to a nice texture that should coat the back of a spoon.
Storage and Reheating
Is Scotch Bonnet Pepper Hot?
This famous pepper goes into the pot whole, not sliced, so the heat factor is significantly reduced. Scotch bonnet adds a very subtle kind of heat that should not be overwhelming. Once the curry chicken is finished cooking, just discard the pepper. If you prefer/cannot find scotch bonnet, you can skip this pepper altogether and replace with freshly ground black pepper.
Can I Use Other Chicken Parts?
I prefer using boneless/skinless chicken breasts as they tend to cook faster and more evenly. However, feel free to use bone-in, skin-on chicken parts such as thighs and legs. Cooking with these parts will require you to adjust your cooking time and doubling the seasonings.
That’s all she wrote, folks! I hope you all enjoy this delicious recipe as much as me!
Be sure to tag me on the ‘gram if you make this recipe, I always love to see it when you do!
Best Jamaican Inspired Recipes
- 1 lb chicken breasts cut in chucks / up to 1 1/2 lbs
- 2 tbsp Jamaican curry powder
- 1 tsp ground cumin
- 1 tsp kosher salt up to 2 tsp/ to taste
- 1/2 tsp ground Jamaican allspice
- 2 tbsp canola oil
- 4 scallions chopped
- 1 medium yellow onion roughly chopped
- 2 medium sized carrots sliced into coins
- 3 garlic cloves finely minced
- 4 fresh thyme sprigs de-stemmed
- 1 scotch bonnet pepper left whole
- 2 cups water
- 2 medium sized russet potatoes peeled and cut in quarters
- In a large ziplock bag, add in chicken and sprinkle in curry powder, cumin, salt, and allspice. Shake bag to evenly coat chicken pieces. Transfer to the refrigerator to allow seasonings to marinate for at least 30 minutes or overnight.
- In a large dutch oven/stockpot, heat up oil over medium-high heat. Once oil is hot, add in chicken pieces and cook until chicken is lightly browned, about 5-6 minutes. Be sure to continuously stir chicken.
- Add in scallions, onions, carrots, garlic, fresh thyme, and scotch bonnet. Stir mixture together and continue cooking together for another 4-5 minutes.
- Pour in water and add potatoes. Reduce heat to medium-low and let simmer for 15-20 minutes or until potatoes are soft and cooked through completely. Then discard pepper and stir curry chicken together. Gravy should be thicker and coat the back of a spoon.
- Enjoy warm with steamed white rice or Jamaican rice and peas.
- Once your curry chicken has cooled to room temperature (don’t leave it out longer than 2 hours!), it’s time to store. Portion the curry into airtight containers – glass is great, but BPA-free plastic works too.
- Decide where they’re heading: fridge or freezer? The fridge is perfect for when you plan to re-indulge within 3-4 days. Any longer, and you’re better off giving the freezer a chance to play hero.
- Got more curry than you can handle in a few days? No problem! Your freezer isn’t just for ice cream; it’s your curry’s winter wonderland. In the airtight containers, this dish can chill for about 2 months. Pro tip: label your containers with the date so you don’t play the guessing game later on.
- If it’s coming from the fridge, reheat your curry on the stove, low and slow, stirring occasionally. You’re looking for a gentle simmer, not a volcanic eruption.
- Thaw them in the fridge overnight. Then, take it to the stove and reheat it slowly, just like its fridge counterpart.
- To microwave, remove the lid of your container, cover it loosely with a paper towel to avoid splatters, and use medium power in bursts of 2 minutes, stirring in between, until it’s evenly heated through.