Description
This Jamaican Spicy Curry Chicken is a bold, aromatic, and fiery Caribbean dish made with bone-in chicken, fresh spices, and a rich curry sauce. Perfect for mastering at home.
Ingredients
Scale
- 2 lbs chicken thighs (bone-in, skin removed)
- 2 tbsp Jamaican curry powder
- 1 tsp allspice (ground)
- 1 tsp smoked paprika
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 2 Scotch bonnet peppers (seeded and minced, or whole for milder heat)
- 3 sprigs fresh thyme
- 2 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 3 large potatoes (peeled and cubed)
- 2 carrots (sliced)
- 1 bell pepper (sliced)
- 2 green onions (sliced, for garnish)
- Fresh cilantro (for garnish)
Instructions
- 1. In a large bowl, combine chicken thighs with curry powder, allspice, smoked paprika, cayenne, salt, and black pepper. Massage the spices into the chicken. Cover and marinate in the refrigerator for at least 30 minutes (or overnight).
- 2. Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Add marinated chicken pieces and brown on all sides (about 5-7 minutes). Remove chicken and set aside.
- 3. In the same pot, add chopped onion and cook until translucent (about 3 minutes). Add minced garlic, grated ginger, Scotch bonnet peppers, and fresh thyme. Cook for 1 minute until fragrant.
- 4. Pour in chicken broth and coconut milk, stirring and scraping up any brown bits from the bottom. Bring to a simmer.
- 5. Return the browned chicken to the pot. Add potatoes and carrots. Cover and simmer over low heat for 30-40 minutes until chicken is tender and potatoes are cooked through, stirring occasionally.
- 6. Remove lid and stir in sliced bell pepper. Cook for an additional 5 minutes, uncovered, to thicken the sauce slightly.
- 7. Taste and adjust seasoning with salt or cayenne if desired.
- 8. Serve over steamed rice or with hard dough bread. Garnish with sliced green onions and fresh cilantro.
Notes
For a milder version, slit the Scotch bonnet peppers whole instead of mincing them, and remove before serving. This dish tastes even better the next day as flavors meld. Adjust cayenne to your heat preference.
Nutrition
- Calories: 485 kcal
- Sugar: 6 g
- Fat: 28 g
- Carbohydrates: 32 g
- Protein: 28 g