Irresistibly Tender Jamaican Curry Chicken (Printable version)
Succulent Jamaican curry chicken simmered with coconut milk, potatoes, bell pepper and fragrant herbs for a hearty, dairy-free main.
# What You'll Need:
→ Chicken Preparation
01 - 1.5 lbs bone-in, skinless chicken thighs, cut into large pieces
02 - 1 tablespoon fresh lime juice
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
→ Marinade and Curry Base
05 - 2 tablespoons Jamaican curry powder, divided
06 - 1 tablespoon all-purpose seasoning or additional curry powder
07 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
08 - 4 cloves garlic, minced, divided
09 - 1 inch piece fresh ginger, grated, divided
10 - 2 scallions, chopped, divided
11 - 1 medium onion, chopped
12 - 2 tablespoons vegetable oil
13 - 1 Scotch bonnet pepper, deseeded and chopped (optional)
→ Stew Components
14 - 2 medium potatoes, peeled and cubed
15 - 2 cups low-sodium chicken broth
16 - 1/2 cup coconut milk
17 - 1 bell pepper, diced
18 - 1 carrot, sliced
19 - Salt and black pepper to taste
# Directions:
01 - Rinse chicken pieces in a large bowl with lime juice and water. Drain thoroughly, then season with salt, black pepper, 1 tablespoon curry powder, all-purpose seasoning, thyme, half the minced garlic, half the grated ginger, and half the scallions. Ensure marinade coats chicken evenly. Cover and let marinate for at least 30 minutes or up to overnight under refrigeration.
02 - Heat vegetable oil in a Dutch oven or deep skillet set over medium heat. Add the remaining 1 tablespoon curry powder and toast for 1 minute, stirring constantly until aromatics are released.
03 - Arrange marinated chicken in the pot in a single layer. Sear on all sides for 4 to 5 minutes until lightly browned.
04 - Add remaining minced garlic, grated ginger, onions, remaining scallions, and Scotch bonnet pepper if using. Sauté for 2 to 3 minutes, stirring, until vegetables have softened.
05 - Pour in chicken broth and coconut milk. Add potatoes, sliced carrots, and diced bell pepper. Stir to combine ingredients well.
06 - Bring mixture to a simmer. Cover and cook on low heat for 35 to 40 minutes, stirring occasionally, until chicken is tender and potatoes are fork-tender.
07 - Season with additional salt and black pepper as needed. Uncover and simmer for 5 minutes to thicken sauce if preferred.
08 - Serve the dish hot, accompanied by steamed rice or Jamaican rice and peas.
# Expert advice:
01 -
- You’ll unlock the secret to irresistibly tender, richly spiced chicken that feels like a warm island breeze in every bite.
- It’s both a showstopper for guests and a soul-hugging dinner after a long day – bonus points that leftovers are even better.
02 -
- Once, I forgot to toast the curry powder – the flavor ended up flat and muddy, so always give it that minute in oil.
- Adding coconut milk too quickly can make the curry split, so pour it in after the pot has cooled ever so slightly.
03 -
- Marinate overnight if you can; a longer soak equals deeper flavor and softer chicken.
- Stir the pot occasionally but gently, so the potatoes stay in hearty chunks and don’t disappear into the sauce.