Description
Jamaican curry chicken brings Caribbean spices dancing through a hearty meal packed with bold flavors and rich cultural heritage. Tender chicken simmers in a fragrant blend of traditional seasonings, promising a delicious journey you’ll savor with each delightful bite.
Ingredients
Scale
Meat and Protein:
- 3 pounds (1.36 kilograms) chicken, bone-in and skinless, cut into small pieces
Spices and Seasonings:
- 2 tablespoons Jamaican curry powder
- 1 teaspoon ground allspice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon turmeric powder (optional)
- 1 teaspoon ginger, minced
Vegetables and Aromatics:
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 scallions, chopped
- 1 Scotch bonnet pepper (whole, pierced)
- 2 medium potatoes, peeled and cubed
- 1 tablespoon fresh thyme leaves
- Fresh cilantro or parsley for garnish
Additional Ingredients:
- 2 tablespoons vegetable oil
- 2 cups chicken broth
Instructions
- Prepare the chicken by meticulously trimming excess fat and skin, then generously coat with salt, pepper, and curry powder. Allow the meat to absorb flavors by marinating for a minimum of 1 hour, ideally overnight in the refrigerator.
- In a robust Dutch oven, warm oil over medium heat. Introduce remaining curry powder and turmeric, stirring vigilantly for 30 seconds until aromatic, ensuring spices do not scorch.
- Carefully introduce marinated chicken pieces, searing each side for 5-7 minutes until a golden-brown crust develops, creating a flavorful foundation.
- Incorporate finely chopped onion, minced garlic, sliced scallions, fresh thyme, and grated ginger. Sauté for 2-3 minutes, allowing ingredients to release their essential oils and meld together.
- Pour chicken broth into the pot, then add a whole pierced Scotch bonnet pepper and allspice berries. Bring the liquid to a gentle simmer, creating a rich, complex base.
- Reduce heat to low, cover the pot, and let the chicken simmer for 30 minutes. Occasionally stir to prevent sticking and ensure even cooking.
- Introduce cubed potatoes and continue simmering for an additional 15-20 minutes. The dish is ready when chicken becomes fork-tender and potatoes reach a soft, creamy consistency.
- Taste and adjust seasoning as needed. Carefully remove the Scotch bonnet pepper to prevent excessive heat.
- Elevate the presentation by garnishing with fresh cilantro or parsley. Serve alongside traditional accompaniments like rice and peas, steamed vegetables, or crispy fried plantains.
Notes
- Marinate chicken overnight to enhance flavor absorption and create deeper, richer taste profiles for the curry.
- Toast spices carefully in hot oil to release essential oils and prevent burning, which can make curry bitter and unpleasant.
- Use bone-in, skin-on chicken pieces for more authentic texture and deeper flavor development during slow cooking process.
- Adjust Scotch bonnet pepper quantity based on personal heat tolerance, removing seeds for milder version or adding more for intense spiciness.
- Prep Time: 1 hour (minimum)
- Cook Time: 50-60 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Jamaican
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 100 mg