Authentic Jamaican Curry Chicken
Curry is a very important ingredient in Jamaican cooking since our food is a mixture of various flavors and spices from spanish, british, african, chinese and indian influence. This dish really highlights the indian influence. This is an authentic and original Jamaican Curry Chicken recipe by a born and raised Jamaican!
This recipe contains chicken (thighs, boneless, skinless), curry powder, allspice, thyme, salt, black pepper, sweet potatoes, coconut oil, water, onions, bell peppers (green), onions (green/spring), fresh garlic, scotch bonnet pepper
4 - 6 Servings
Prep time: 1 hr +
Cook time: 1 hr 15 min
- 3 lb. chicken thighs, legs or breast (skin removed)
- 6 tbsp. curry powder
- 1 tsp. allspice
- 1 tbsp. thyme
- 2 tsp. salt
- 2 tsp. black pepper
- 2 sweet potatoes (chopped)
- 1 tbsp. coconut oil
- 2 cup(s) water
- 1 cup(s) onion (chopped)
- 1 cup(s) large green pepper (chopped)
- 3 scallions (chopped)
- 4 clove(s) garlic (minced)
- 1 tbsp. scotch bonnet pepper (whole)
- 1. Season the chicken with all of the ingredients except for the potatoes and water and marinate up to 2 hours or overnight in the fridge.
- 2. Add the oil to a Dutch oven and on high heat, fry the only the chicken pieces until it is brown and seared on each side for about 10 minutes.
- 3. After the meat is nice and brown on both sides, add the remaining vegetable marinade, scotch bonnet pepper and water to the pot, cover and bring to a boil.
- 4. Add the potatoes and lower to a simmer and stew it for about 1 hour until it has a thick consistency.