Go Back
Jamaican curry chicken with potatoes and herbs

Jamaican Curry Chicken

Bone in chicken marinated with Jamaican curry powder, allspice, thyme and Scotch bonnet, then simmered with potatoes and carrots into a rich golden curry.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Caribbean, Jamaican
Calories: 410
Ingredients Method Notes

Ingredients
  

Marinade
  • 2 lb bone in chicken thighs and drumsticks cut into pieces
  • 2 tbsp Jamaican curry powder
  • 1 tsp ground allspice
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp fresh thyme leaves or 1 tsp dried
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 small onion sliced
  • 2 green onions chopped
  • 1 Scotch bonnet pepper whole or chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
Curry
  • 3 tbsp vegetable or coconut oil
  • 2 tbsp Jamaican curry powder for burning
  • 2 medium potatoes peeled and diced
  • 2 carrots sliced
  • 2 cups water or chicken broth
  • 1/2 cup coconut milk optional

Method
 

  1. Pat the chicken dry and rub with all the marinade ingredients. Refrigerate at least 1 hour or overnight.
  2. Heat the oil and toast the curry powder 1 to 2 minutes.
  3. Add the chicken, reserving the onions and herbs, and brown 6 to 8 minutes. Add the reserved aromatics for 2 minutes.
  4. Add the potatoes, carrots and water, cover and simmer 30 to 35 minutes until the chicken is tender.
  5. Uncover and simmer 5 to 10 minutes to thicken, mashing some potatoes. Stir in coconut milk if using and serve.

Notes

Remove the whole Scotch bonnet before serving for milder heat.