Description
A bold and comforting Jamaican curry chicken recipe that is easy to make with simple ingredients, perfect for family dinners. This one-pot dish features tender chicken thighs simmered in a flavorful curry sauce with a balance of heat, earthiness, and sweetness.
Ingredients
- 2 pounds chicken thighs, bone-in, skin-on recommended
- 2 tablespoons Jamaican curry powder
- 1 teaspoon ground allspice (pimento berries)
- 4 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 large yellow onion, chopped
- 1 whole Scotch bonnet pepper, deseeded for mild or chopped for heat
- 2 teaspoons fresh thyme or 1 teaspoon dried thyme
- 1 cup chicken broth (low-sodium)
- 1 cup full-fat coconut milk
- 3 tablespoons vegetable oil (canola or sunflower preferred)
- 2 medium potatoes, peeled and chopped into chunks (optional)
- Salt and black pepper to taste
- Juice from 1 lime
Instructions
- Prep your ingredients: chop onion, mince garlic, grate ginger, cut potatoes into chunks if using, deseed and chop Scotch bonnet pepper if desired. Measure spices and liquids.
- Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Pat chicken thighs dry and season with salt and pepper.
- Brown chicken skin-side down for 4-5 minutes per side until deep golden. Remove chicken and set aside.
- Reduce heat to medium. Add chopped onion, garlic, ginger, Scotch bonnet pepper, and thyme to the pot. Cook until onion is translucent, about 3 minutes.
- Sprinkle in Jamaican curry powder and ground allspice. Stir constantly for 1-2 minutes until spices are toasted and aromatic.
- Pour in chicken broth and coconut milk, scraping the bottom of the pot to lift browned bits.
- Return browned chicken to the pot, skin side up, and scatter potatoes around if using.
- Bring to a gentle simmer, cover pot partially, and reduce heat. Cook for 30-35 minutes, stirring occasionally, until chicken is tender and potatoes are soft.
- Taste and adjust salt and pepper. Squeeze fresh lime juice over the top.
- Serve hot with steamed white rice or rice and peas. Garnish with fresh cilantro or green onions if desired.
Notes
[‘Brown the chicken well to add flavor and texture.’, ‘Toast the spices in the hot oil to release their aroma and avoid raw taste.’, ‘Use coconut milk, not cream, for a lighter, silky sauce.’, ‘Add lime juice at the end to brighten and balance the flavors.’, ‘Handle Scotch bonnet pepper with gloves or wash hands thoroughly after chopping.’, ‘This curry tastes better the next day after flavors meld; reheat gently.’, ‘Adjust heat by removing seeds from Scotch bonnet or substituting milder peppers.’, ‘For thicker sauce, simmer uncovered a few extra minutes or mash some potatoes into the sauce.’, ‘This recipe is naturally gluten-free; verify curry powder and broth labels.’, ‘Slow cooker option: brown chicken and sauté spices, then cook on low for 4-5 hours, adding potatoes halfway through.’]
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Jamaican, Caribbean
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 360
- Sugar: 3
- Sodium: 450
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 20
- Fiber: 3
- Protein: 28
Keywords: Jamaican curry chicken, curry chicken recipe, Caribbean chicken, one-pot dinner, spicy chicken, family dinner, easy curry recipe