Homemade Jamaican Curry Chicken
Bringing a bowl of this Authentic Jamaican Curry Chicken to the table is like serving a piece of the Caribbean sunshine. The aroma of Jamaican curry powder, fresh ginger, and pimento (allspice) creates a fragrance that is deeply comforting and instantly inviting.
Ingredients
- 3 lbs bone-in chicken pieces thighs and drumsticks
- 3 tbsp Jamaican curry powder divided
- 2 large potatoes peeled and cubed
- 1 medium onion diced
- 2 stalks green onion chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 4 sprigs fresh thyme
- 1 whole Scotch Bonnet pepper
- 5-6 whole pimento berries allspice
- 2 tbsp vegetable oil
- 2 cups water or chicken broth
- Salt and black pepper to taste
Instructions
- Season: In a large bowl, toss chicken with 2 tbsp of curry powder, salt, pepper, onion, green onion, garlic, and ginger. Let marinate for at least 30 minutes.
- Burn Curry: Heat oil in a large heavy pot. Add the remaining 1 tbsp of curry powder and cook for 1 minute until fragrant and dark.
- Sear: Add the chicken pieces (shake off excess aromatics) and sear for 3–4 minutes per side until golden.
- Simmer: Add the remaining marinade vegetables, thyme, pimento, and water. Bring to a boil, then reduce heat to medium-low.
- Potatoes: After 20 minutes, add the potato chunks and the whole Scotch Bonnet pepper.
- Thicken: Simmer uncovered for another 20–25 minutes until the chicken is tender and the gravy has thickened to your liking. Remove the pepper and thyme sprigs before serving over warm rice.