Jamaican Curry Chicken Recipe
When it comes to bold, vibrant flavors, Jamaican Curry Chicken takes the crown.
This dish isn’t just another curry; it’s a powerhouse of flavor, thanks to the authentic Jamaican curry powder, the perfect blend of spices, and the tender, bone-in chicken simmered in a rich, aromatic sauce.
Whether you’re a curry connoisseur or new to the dish, this recipe is guaranteed to impress with its irresistible taste and satisfying depth.
Ready to spice up your dinner routine? Let’s get cooking!
For Jamaican Curry Chicken:
- Chicken – Use bone-in, skin-on chicken for the best flavor. You can use any parts, such as thighs, drumsticks, or wings.
- Maggi All-Purpose Seasoning – Adds a savory, umami flavor to the chicken.
- Jamaican Curry Powder – A key ingredient in Jamaican curry chicken, giving the dish its distinct color and flavor.
- Garlic Powder – Enhances the garlic flavor in the marinade.
- Onion Powder – Adds depth to the seasoning.
- White Pepper – For a mild, subtle heat.
- Black Pepper – For seasoning and a little extra kick.
- Fresh Thyme – A must-have herb in Jamaican cooking for a fragrant, earthy flavor.
- Scotch Bonnet Pepper – Adds authentic heat and flavor to the dish (use sparingly if you prefer less heat).
- Red Onion – For a bit of sweetness and color.
- Scallions – Adds a mild onion flavor and freshness to the dish.
- Vegetable Oil – For searing the chicken and “burning” the curry to enhance the flavor.
For the Curry Stew:
- Water – To create the base for the stew.
- Potatoes – Adds heartiness and texture to the curry.
- Carrot – Adds a natural sweetness to balance the spice.
- Chicken Bouillon – For additional depth of flavor.
- Allspice Berries – For a subtle, warm spice that complements the curry.
- Salt – To taste, to balance the flavors.
- Roti or Steamed Rice – To serve alongside the curry chicken, helping to soak up the delicious sauce.
Jamaican Curry Chicken Recipe
Ingredients
- 15 sprigs fresh thyme
- 1 small red onion
- 3 medium scallions
- 1 small habanero or scotch bonnet pepper
- 2 tbsp Maggi all-purpose seasoning
- 2 tbsp plus 1 teaspoon Jamaican curry powder (such as Beta Pac)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground white pepper
- ½ tsp freshly ground black pepper
- 4 pounds bone-in chicken pieces (such as thighs, drumsticks, or wings)
- 2 cloves garlic
- 2 tbsp vegetable oil
- 2 cups water
- 2 medium white potatoes (about 12 ounces)
- 1 medium carrot
- 1 chicken bouillon cube (or 1 teaspoon chicken bouillon powder/paste)
- 6 allspice berries
- Salt (to taste)
- Roti or steamed rice (for serving)
Instructions
Prepare the Marinade:
- Pick the leaves from 15 sprigs of fresh thyme (about 1 tablespoon).
- Coarsely chop 1 small red onion and separate the pieces.
- Thinly slice 3 medium scallions (about 1/3 cup).
- Trim and thinly slice 1 small habanero or scotch bonnet pepper.
In a large bowl, combine these ingredients along with:
- 2 tablespoons Maggi all-purpose seasoning
- 2 tablespoons Jamaican curry powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon freshly ground black pepper
Marinate the Chicken:
- Cut 4 pounds of bone-in chicken into roughly 3-inch pieces (halve thighs or drumsticks across the bone).
- Add the chicken pieces to the seasoning mix and toss to coat, massaging the spices into the meat. (Use gloves if desired.)
- Cover the bowl and refrigerate the chicken for at least 1 hour, or up to overnight, to marinate.
Cook the Chicken:
- Mince 2 garlic cloves.
- Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat.
- Add the minced garlic and the remaining 1 teaspoon of Jamaican curry powder, stirring constantly until fragrant (about 15 seconds).
- Using tongs, transfer the marinated chicken into the pot, and reserve any leftover marinade. Cover and cook the chicken for 5 minutes, stirring occasionally to prevent burning.
- Once the chicken is partially cooked, uncover the pot and stir the chicken to ensure even cooking.
Prepare the Stew:
- In a separate bowl, mix 2 cups of water with the reserved marinade and stir to combine.
- Pour the liquid into the pot with the chicken and bring to a boil. Stir occasionally, ensuring the chicken is tender and fully cooked (about 30-35 minutes). Add more water if needed to keep the liquid level about halfway up the chicken.
Add Vegetables:
- While the chicken cooks, peel and dice 2 medium white potatoes and 1 medium carrot.
- Add the diced potatoes, carrots, 1 chicken bouillon cube, and 6 allspice berries to the pot. Stir to dissolve the bouillon cube and adjust seasoning with salt, if necessary.
- Cover and cook until the potatoes are tender and the sauce thickens to a gravy-like consistency (about 8-10 minutes).
Serve:
- Once the sauce has thickened and the potatoes are fork-tender, remove the pot from the heat.
- Serve the Jamaican curry chicken with roti or steamed rice for a complete meal.
- Can I use boneless chicken instead of bone-in?
Absolutely! You can use boneless chicken for quicker cooking, but keep in mind that bone-in chicken adds more flavor to the dish. If you’re in a rush, boneless will work just fine!
- How spicy will this dish be?
The scotch bonnet pepper brings authentic heat to this dish, but if you’re not a fan of spice, you can reduce the amount or remove the seeds to tone it down. You can even substitute with a milder pepper like a jalapeño!
- Is marinating the chicken necessary?
Marinating is ideal as it allows the spices to really penetrate the chicken, making it more flavorful. However, if you’re in a hurry, you can skip the marinating step and just season the chicken before cooking.
- Can I make this recipe ahead of time?
Yes! You can make this curry ahead of time. Simply cook the chicken and curry stew, then store it in the fridge for up to 3 days. Just reheat it when you’re ready to serve!
- What can I serve with Jamaican Curry Chicken?
This dish is traditionally served with rice or roti. Both are great for soaking up the rich, flavorful curry sauce! You can also try serving it with steamed vegetables for a lighter option.
