Jamaican Curry Chicken

Name: Jamaican Curry Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1.5 lb Chicken; 3 tbsp Curry Powder; 1 piece Scotch Bonnet Pepper; 1 piece Onion; 2 pieces Scallions; 4 cloves Garlic; 1 piece Ginger; 2 sprigs Thyme; ¼ cup Vegetable Oil; to taste Salt; 1 tsp Black Pepper; ½ cup Water; 1 piece Bell Pepper

CARIBBEAN·NON-VEGSource

A flavorful and aromatic Jamaican curry chicken dish, simmered to perfection with traditional spices and vegetables.

55m4Servings

Nutrition

414kcal

31gProtein

10gCarbs

28gFat

Ingredients

Chicken

1.5 lb

Curry Powder

3 tbsp

Scotch Bonnet Pepper

1 piece

Onion

1 piece

Scallions

2 pieces

Garlic

4 cloves

Ginger

1 piece

Thyme

2 sprigs

Vegetable Oil

¼ cup

Salt

to taste

Black Pepper

1 tsp

Water

½ cup

Bell Pepper

1 piece

Equipment

Dutch Oven

Instructions

1Prepare and Season Chicken

10m

Cut Chicken

Cut the chicken into 2-inch pieces.

Wash Chicken

Wash the chicken pieces under running water with a little lime or vinegar. Drain well.

Season Chicken

In a large bowl, season the chicken with salt and black pepper. Add most of the curry powder and mix well to coat the chicken pieces. If time permits, let it marinate for a few minutes.

2Brown the Curry

Heat Oil

Heat vegetable oil in a Dutch oven over medium-high heat.

Fry Curry Powder

Add the curry powder to the hot oil and fry for about 1 minute, stirring constantly, until fragrant. Be careful not to burn it.

Add Aromatics

Add sliced ginger and minced garlic to the pot. Fry for another minute until fragrant.

3Sear the Chicken

10m

Add Chicken to Pot

Add the seasoned chicken pieces to the pot with the browned curry and aromatics.

Sear Chicken

Sear the chicken on all sides until lightly browned. This helps to seal in the juices.

4Simmer the Curry

20m

Add Liquids and Seasonings

Add water, scotch bonnet pepper, thyme sprigs, and any remaining curry powder. Stir well.

Simmer

Bring the curry to a simmer, then reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.

Add Vegetables

Add sliced onions and bell peppers to the pot. Stir and continue to simmer, covered, for another 10 minutes, or until the chicken is cooked through and tender.

5Finish and Serve

Add Scallions and Thyme

Stir in the chopped scallions and fresh thyme leaves.

Adjust Seasoning

Taste and adjust salt and pepper if needed.

Serve

Serve hot with white rice, boiled green bananas, or boiled dumplings.

Tips

For a thicker gravy, you can create a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and stir it into the curry during the last 5 minutes of cooking.

Adjust the amount of scotch bonnet pepper to your spice preference. For less heat, remove the seeds and membranes before adding.

Ensure the curry powder is well-fried in the oil to release its full flavor and color.

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