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Jamaican Curry Chicken: A Flavorful Caribbean Delight

Ingredients

Scale

  • 2 lbs chicken, cut into pieces
  • 2 tablespoons Jamaican curry powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 tablespoons cooking oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 3 cups water
  • 2 potatoes, peeled and cubed
  • 1 sprig thyme
  • 1 scotch bonnet pepper, sliced (optional)
  • 1 bell pepper, sliced
  • 1/2 cup coconut milk

Instructions

  1. Season the Chicken: Season the chicken pieces with Jamaican curry powder, salt, and pepper.
  2. Brown the Chicken: Heat the oil in a large pot over medium heat. Brown the chicken pieces on all sides.
  3. Sauté the Aromatics: Add the onion, garlic, and ginger to the pot. Sauté until the onion is softened and fragrant.
  4. Simmer the Curry: Pour in the water, potatoes, thyme, and scotch bonnet pepper (if using). Bring the mixture to a boil, then reduce heat and simmer, covered, for about 30 minutes, or until the chicken is tender and the potatoes are cooked.
  5. Add the Coconut Milk: Stir in the bell pepper and coconut milk. Cook for an additional 10 minutes, or until the sauce has thickened.
  6. Adjust and Serve: Taste the curry and adjust the seasoning with salt and pepper as needed. Serve hot with rice or roti.

Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 60 minutes

  • Author: Olivia Chen