Go Back
–+ servings
Jamaican Curry Chicken

Jamaican Curry Chicken

A flavorful Jamaican Curry Chicken recipe featuring tender chicken pieces marinated in spices and served with vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 1 hour
Total Time 2 hours
Course Main Course
Cuisine Jamaican
Servings 6 servings
Calories 400 kcal

Equipment

  • Large Bowl
  • large pot or dutch oven

Ingredients
  

Herbs and Vegetables

  • 15 sprigs fresh thyme
  • 1 small red onion
  • 3 medium scallions
  • 1 small habanero or scotch bonnet pepper
  • 2 medium white potatoes (about 12 ounces total)
  • 1 medium carrot

Seasonings

  • 2 tablespoons Maggi all-purpose seasoning
  • 2 tablespoons Jamaican curry powder such as Beta Pac
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground white pepper
  • ½ teaspoon freshly ground black pepper
  • 6 allspice berries
  • Salt to taste

Main Ingredients

  • 4 pounds bone-in chicken pieces
  • 2 cloves garlic
  • 2 tablespoons vegetable oil
  • 2 cups water

For Serving

  • Roti or steamed rice

Instructions
 

Preparation

  • Pick the leaves from fresh thyme sprigs. Coarsely chop red onion. Thinly slice scallions. Trim and thinly slice habanero or scotch bonnet pepper.
  • Add Maggi all-purpose seasoning, 2 tablespoons of Jamaican curry powder, garlic powder, onion powder, ground white pepper, and black pepper. Stir to combine.
  • Cut chicken pieces into rough 3-inch pieces. Add to the marinade and toss to combine. Cover and let marinate in the refrigerator.

Cooking

  • Mince garlic cloves. Heat vegetable oil in a large pot or Dutch oven. Add garlic and remaining Jamaican curry powder, cooking until fragrant.
  • Transfer chicken into the pot, reserve the marinade. Cover and cook for 5 minutes, then stir the chicken.
  • Add water to the reserved marinade, stir, and pour into the pot. Cover and boil until chicken is cooked through, 30-35 minutes.
  • Add potatoes, carrots, bouillon cube, and allspice berries to the pot. Stir until bouillon is dissolved. Taste sauce and season with salt.
  • Cover and boil until potatoes are fork tender and sauce thickens, 8-10 minutes. Serve with roti or steamed rice.

Notes

Boneless, skinless chicken thighs can be used in place of bone-in chicken. Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 3 weeks.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 100mgSodium: 700mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 2000IUVitamin C: 15mgCalcium: 20mgIron: 2mg
Keyword chicken, Comfort Food, curry, dinner, Jamaican Curry Chicken
Tried this recipe?Let us know how it was!