Creamy Jamaican Curry Chicken Recipe
This authentic Jamaican Curry Chicken recipe features tender chicken simmered in a flavorful curry sauce with onions and potatoes. A staple in Jamaican cuisine, this dish offers a deliciously comforting meal with vibrant spices that bring warmth and depth to the palate.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
Ingredients
Scale
Chicken
- 2 lbs chicken pieces (bone-in, skin-on for best flavor)
Spices and Seasonings
- 2 tablespoons Jamaican curry powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables
- 1 large onion, chopped
- 2 medium potatoes, peeled and diced
Additional Ingredients
- 2 tablespoons vegetable oil
- 1 cup water or chicken broth
- 2 cloves garlic, minced
- 1 Scotch bonnet pepper (optional, whole for flavor without heat)
- 1 teaspoon thyme (fresh or dried)
Instructions
- Season the chicken: In a large bowl, combine the chicken pieces with the curry powder, salt, black pepper, and half of the chopped onions. Let it marinate for at least 30 minutes to allow the flavors to penetrate the meat.
- Sauté the aromatics: Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the remaining onions, minced garlic, and thyme. Cook until onions are translucent and fragrant, about 3-4 minutes.
- Add the chicken: Place the seasoned chicken into the pot. Brown the chicken on all sides for 5-7 minutes to develop flavor and seal in the juices.
- Simmer with vegetables: Add the diced potatoes, Scotch bonnet pepper (keep whole to control heat), and pour in the water or broth. Stir gently to combine, cover the pot with a lid, and reduce heat to low. Let the mixture simmer gently for 35-45 minutes or until the chicken is cooked through and the potatoes are tender. Stir occasionally and add extra water if needed to prevent drying out.
- Finish and serve: Once cooked, remove the Scotch bonnet pepper, adjust seasoning to taste, and serve hot with steamed rice or traditional Jamaican side dishes.
Notes
- For a thicker sauce, you can mash some of the potatoes during cooking.
- Adjust the amount of Scotch bonnet pepper based on your heat preference or omit for a milder curry.
- Using bone-in chicken adds more flavor and retains moisture better during simmering.
- This curry tastes even better the next day as the flavors deepen.
Keywords: Jamaican curry chicken, Caribbean curry, chicken curry, Caribbean cuisine, slow simmered chicken, potato curry
