Jamaican Curry Chicken is a flavorful and aromatic dish with a unique twist. The combination of fresh spices and seasonings, like Jamaican curry powder and allspice, brings a bold taste. Here’s a step-by-step guide on how to create this mouthwatering meal.
- 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)
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.