Jamaican Curry Chicken
Full of deep aromatic flavor, spices, and succulent chicken; you'll want to make this dish all cozy season.
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Marinate time 1 hour hr
Course Main Course
Cuisine Jamaican
- 1 whole chicken chopped into pieces, skin removed
- 1 yellow onion sliced
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 6 garlic cloves chopped
- 5 green onion sprigs dark green parts only, chopped
- 4 all spice berries
- 3 tbsp good quality jamaican curry powder divided
- 1½ tbsp chicken boullion
- 2 tbsp all purpose seasoning
- 1 tbsp smoked paprika
- ½ tbsp black pepper
- 3 tbsp green seasoning
- 4 cups water
- ¼ cup coconut milk
- 3 golden potatoes peeled and quartered
- 2 carrots peeled and sliced
- 1 large sprig thyme
- 1 scotch bonnet pepper
- 2 tbsp neutral oil
To your cleaned chicken, pat it dry and season with half of the curry powder, smoked paprika, all purpose seasoning, black pepper, and chicken bouillon. Massage well, then add in bell pepper, onion, garlic, and green onion. Combine and marinate for 1 hour minimum. To a dutch oven on medium heat, add in neutral oil and remaining curry powder. Cook curry powder for 2 minutes. Raise heat to medium high and begin to brown chicken in batches.
Once all chicken is browed on all sides, add in 4 cups of water to the bowl with veggies from marinating the chicken. Pour that mixture into the pot. Add in thyme and scotch bonnet. Place the lid on and allow to cook for 20 minutes.
Stir the curry and lower to medium low heat. Add in potatoes, carrots, and coconut milk. Allow the curry to cook for an additional 10 minutes or until potatoes are fork tender.
Serve with white rice or boiled dumplings, sweet plantain, and salad. Enjoy!
Keyword curry chicken, jamaican curry