Description
Escape to the islands with this Authentic Jamaican Curry Chicken that’s bursting with warm spices and fall-off-the-bone tenderness. Skip the plane ticket and bring Caribbean sunshine straight to your dinner table.
Ingredients
Scale
- 3 lbs chicken thighs and drumsticks, skin on or off per preference
- 3–4 tablespoons Jamaican curry powder
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 2 tablespoons vegetable oil
- 1 Scotch bonnet pepper, seeds removed and minced
- 2 medium potatoes, peeled and cubed
- 1 large carrot, sliced
- 1 cup chicken stock
- 1 can (13.5 oz) coconut milk
- 2 green onions, sliced
- 1 tablespoon all-purpose seasoning (optional)
- Salt and black pepper to taste
- 1 tablespoon fresh lime juice
Instructions
- Season chicken with 2 tablespoons curry powder, salt, and pepper. Massage seasonings into meat and refrigerate for at least 30 minutes or overnight.
- Heat oil in a large pot over medium heat. Add remaining curry powder and stir for 2-3 minutes until darkened and fragrant.
- Add chicken pieces and sear for 3-4 minutes per side until golden brown.
- Remove chicken temporarily. Add onions to the pot and cook until translucent, about 3 minutes.
- Add garlic, thyme, and Scotch bonnet pepper, stirring for another minute.
- Return chicken to the pot. Add potatoes, carrots, chicken stock, and coconut milk.
- Bring to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes until chicken is tender and potatoes are cooked.
- In the final 5 minutes, stir in green onions and lime juice.
- Taste and adjust seasoning as needed.
- Serve hot over rice and peas or with roti bread.