Jamaican Curry Chicken

Jamaican curry chicken with potatoes may be a little taste of the Caribbean regardless of where you're. Jamaican flavorer , scallions, fresh thyme and habanero or scotch bonnet. All the Jamaican flavours you're keen on in one dish.

This is probably the third most famous Jamaican dish. Jerk chicken is favorite . Jamaican patties probably number two. then Jamaican curry. Chicken curry. Goat curry. Fish curry. So good.

Jamaican Curry Chicken
Jamaican Curry Chicken

Don’t be frightened of habaneros. Or scotch bonnets if you'll get them. they will be hot. Really hot. But most of the hearth is within the membranes inside the chilies. within the seeds also.

The walls aren’t anywhere near as hot. Get obviate the membranes and therefore the seeds and you've got a way tamer chili. All the taste remains there though. That wonderful fruity habanero flavour shines without the burning heat.

Still some zing within the walls though. Don’t think you'll add 20 and not melt the pot. One may be a good number unless you would like real fire.

Jamaican Curry Chicken

Jamaican curry chicken:

  • 8-10 pieces bone-in, skinless chicken dark meat please
  • 3 tbsp neutral oil - vegetable or canola etc.
  • 1 yellow onion diced
  • 1 1/2 cup chicken stock
  • 1/2-1 seeded habanero chili with internal membrane removed
  • 4 sprigs fresh thyme
  • 3 green onions chopped
  • 2 floury potatoes - cut in 3/4 inch dice. Russet or Yukon gold work.

Spice mix:

  • 3 tbsp Jamaican curry powder - available at specialty markets
  • 1/2 tsp granulated garlic
  • 1/2 tsp coarse black pepper
  • pinch allspice powder
  • 1 tsp salt plus more to taste at the end


  1. Combine all the spice mix ingredients. Set aside
  2. Heat the oil in a 5 or 6 quart dutch oven over medium heat. When the oil shimmers test a bit of chicken. Just touch it to the oil. If it sputters, you are good to go.
  3. Put half the chicken into the pot and fry to lightly brown. Remove and set aside. Repeat with the rest of the chicken. Set the second batch of chicken aside.
  4. Reduce the heat to medium low. Add the onions and cook until translucent. This takes 3-4 minutes. 
  5. Add the spice mix. Cook, stirring constantly, for about 30-45 seconds to bloom the spices. Take a page out of Indian cooking here. It makes a difference.
  6. Turn the heat up to medium high. Add 1/2 cup of chicken stock and scape up any browned bits on the bottom. Return the chicken to the pot along with the potatoes, thyme, habanero and green onion. 
  7. Add the remaining cup of chicken stock and bring to a simmer. Reduce the heat to maintain a steady simmer. Cover and cook for 40 minutes.
  8. Taste. You may need a bit more salt. Garnish with some more thyme leaves and sliced green onions. Serve with rice or Jamaican rice and peas. 

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