Irresistibly Tender Jamaican Curry Chicken (Printer-Friendly)
Succulent chicken thighs simmered in Jamaican curry, coconut milk, root vegetables and fragrant herbs.
# What You'll Need:
→ Chicken
01 - 1.5 lbs bone-in, skinless chicken thighs, cut into large pieces
02 - 1 tablespoon fresh lime juice
03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon freshly ground black pepper
→ Marinade & Curry Base
05 - 2 tablespoons Jamaican curry powder
06 - 1 tablespoon all-purpose seasoning or additional curry powder
07 - 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
08 - 4 cloves garlic, minced
09 - 1-inch piece fresh ginger, grated
10 - 2 scallions, chopped
11 - 1 medium yellow onion, chopped
12 - 2 tablespoons vegetable oil
13 - 1 Scotch bonnet pepper, deseeded and chopped (optional, adjust to taste)
→ Stew
14 - 2 medium russet potatoes, peeled and cubed
15 - 2 cups low-sodium chicken broth
16 - 0.5 cup coconut milk
17 - 1 medium bell pepper, diced
18 - 1 medium carrot, peeled and sliced
19 - Extra kosher salt and black pepper, to taste
# How-To Steps:
01 - Rinse the chicken pieces with lime juice and water. Drain thoroughly, then season with salt, black pepper, curry powder, all-purpose seasoning, thyme, half of the garlic, half of the ginger, and half of the scallions. Massage the seasonings into the meat and set aside for at least 30 minutes, or refrigerate overnight for maximum flavor.
02 - Heat the vegetable oil in a large Dutch oven or deep skillet over medium heat. Add the remaining curry powder and stir constantly for 1 minute, allowing the spices to bloom and become aromatic.
03 - Arrange the marinated chicken in the pot in a single layer. Sear on all sides for 4 to 5 minutes until well browned.
04 - Add the remaining garlic, ginger, onions, scallions, and Scotch bonnet pepper to the pan. Sauté for 2 to 3 minutes until the vegetables are softened and fragrant.
05 - Pour in the chicken broth and coconut milk. Add the potatoes, carrot, and bell pepper. Stir gently to combine all ingredients.
06 - Bring the mixture to a gentle simmer. Cover and cook on low heat, stirring occasionally, for 35 to 40 minutes until the chicken is tender and the potatoes are fully cooked.
07 - Adjust salt and pepper as needed. For a thicker sauce, uncover and simmer an additional 5 minutes. Serve immediately with steamed rice or Jamaican rice and peas.
# Expert Hints:
01 -
- The sauce develops this incredible complexity that comes from layering spices at different stages, not dumping everything in at once
- Leftovers develop even deeper flavors overnight, making it perfect for meal prep
02 -
- I learned the hard way that Jamaican curry powder has significantly more heat than mild supermarket versions. Start with less if you are sensitive to spice.
- Letting the curry rest for 10 minutes before serving allows the sauce to thicken naturally and flavors to marry.
03 -
- Browning the chicken well creates fond. Deglaze with a splash of broth before adding aromatics.
- The sauce is supposed to be quite thick. If it looks too thin, simmer uncovered longer.