Jamaican Curry Chicken Recipe
Enjoy this delicious and easy Jamaican Curry Chicken recipe and bring the vibrant flavors of Jamaica right into your kitchen!
INGREDIENTS
- Chicken: 2 pounds of chicken, cut into bite-sized pieces.
- Jamaican Curry Powder: 3 tablespoons (a brand like Betapac is a good choice).
- All-purpose seasoning or chicken seasoning: 2 tablespoons.
- Scotch Bonnet Pepper: 1, finely chopped (use gloves to handle) (optional).
- Onion: 1 large, finely chopped.
- Garlic: 3 cloves, minced.
- Ginger: 1-inch piece, grated.
- Thyme: 2 sprigs, fresh.
- Scallions: 2, chopped.
- Pimento Berries (allspice): 5
- Carrot: 1 large, sliced.
- Potato (white): 2 medium, peeled and diced.
- Bell Pepper: 1 small, chopped.
- Coconut Milk: 1 cup (Grace or other authentic brands). (optional)
- Vegetable Oil: 2 tablespoons.
- Salt: to taste.
- Lime: 1, juiced, to wash the chicken.
- Vinegar: 1 tablespoon, to wash the chicken.
- Boiled water: As needed.
INSTRUCTIONS
Prepare the Chicken:
- Cut the chicken into small pieces. Wash the chicken thoroughly in a mixture of water, lime juice, and vinegar. Drain all excess water from the chicken, and pat it dry with a kitchen towel if necessary.
Prepare the Vegetables:
- Finely chop the onion, garlic, ginger, scallions, and bell pepper.
Marinate the Chicken:
- In a large bowl, combine the chicken, onion, garlic, bell pepper, Scotch bonnet pepper, pimento berries, ginger, chicken seasoning or all-purpose seasoning, and 1 tablespoon of the Jamaican curry powder. Mix everything thoroughly to ensure the chicken is well-coated with the seasonings. Allow the mixture to marinate for at least 30 minutes, or longer for more intense flavor.
Cook the Chicken:
- Heat the vegetable oil in a pot over medium heat.
- Burn the curry: This means, add the remaining 2 tablespoons of Jamaican curry powder to the pot and cook it for about 1 minute, stirring constantly. You'll know when the curry is ready when it becomes fragrant and the curry powder has turned a rich golden-brown color.
- Remove the excess seasoning (onion, garlic, bell pepper, Scotch bonnet pepper, pimento berries, ginger) from the marinated chicken and place the marinated chicken pieces into the pot, being careful not to overcrowd.
- Cook the chicken until they are lightly browned on both sides, for about 2-3 minutes. The chicken will release its own juices, but be careful not to let the pot burn. If needed, add 2-3 teaspoons of hot water to prevent sticking.
- Pour in hot water and bring it to a rolling boil. (If you're using coconut milk, substitute it for the boiling water.)
- Cover the pot and reduce the heat to medium-low.
Add Remaining Ingredients:
- Add the carrots, potatoes and thyme. Stir well to combine.
- Add the sliced onion, garlic, Scotch bonnet pepper, pimento berries, and ginger that were used to marinate the chicken to the pot. Gently stir the ingredients together.
- Allow the chicken and vegetables to cook for 20 minutes, ensuring there is enough liquid in the pot. If the water level is low or the gravy is too thick, add a small amount of water as needed.
- Taste and adjust by adding more chicken seasoning, all-purpose seasoning or salt.
- Once the chicken and vegetables are cooked, and the liquid slowly reduces into a rich, flavorful curry gravy, it's time to serve.
Serve:
- Serve the Jamaican Curry Chicken. Remove the thyme sprigs before serving.
NOTES
Note: For a milder version of Jamaican Curry Chicken, use half of a Scotch bonnet pepper with the seeds and inner membrane removed, as these parts contain most of the heat. If you prefer more spice, you can leave the pepper whole for moderate heat, or chop it finely for extra fiery heat. Keep in mind that the seeds and membrane significantly increase the spiciness, so adjust based on your spice preference
Jamaican Curry Chicken Recipe: FAQS
1. Should I use Bone-In Chicken or Boneless Chicken?
There is no right or wrong choice for the type of chicken to use in this dish. Many Jamaicans use a variety of bone-in cuts, such as wings, thighs, drumsticks, legs, or a whole chicken chopped into pieces. The decision to leave the skin on or off is a matter of personal preference. 2. What does marinating the chicken means?
Marinating the chicken means adding all the ingredients to the chicken except the potato, carrot and thyme. Rub the seasoning thoroughly into the chicken to ensure it is well-coated. Then, let the chicken sit and soak in the flavors. The longer it sits, the more flavorful it will become. 3. What does "burn the curry" means?
In the context of the Jamaican curry chicken recipe, "burn the curry" refers to briefly cooking the curry powder in oil before adding other ingredients. This step enhances the flavor by releasing the aromatic oils and deepening the taste of the curry. The term "burn" doesn't mean literally burning the curry; instead, it involves cooking the curry powder until it achieves a golden brown color. This careful process prevents bitterness and ensures a rich, flavorful base for the dish. 4. How can I make the curry less spicy? To make the curry less spicy, reduce the amount of Scotch bonnet pepper or omit it altogether. 5. Do I have to use Jamaican Curry Powder
Yes, to achieve the authentic taste of Jamaican curry chicken, be sure to use Jamaican curry powder. 6. Should I use coconut milk? This curry chicken recipe can sometimes include coconut milk, which enhances the dish with added body and a rich, creamy flavor. This ingredient is optional.
1. Should I use Bone-In Chicken or Boneless Chicken?
There is no right or wrong choice for the type of chicken to use in this dish. Many Jamaicans use a variety of bone-in cuts, such as wings, thighs, drumsticks, legs, or a whole chicken chopped into pieces. The decision to leave the skin on or off is a matter of personal preference. 2. What does marinating the chicken means?
Marinating the chicken means adding all the ingredients to the chicken except the potato, carrot and thyme. Rub the seasoning thoroughly into the chicken to ensure it is well-coated. Then, let the chicken sit and soak in the flavors. The longer it sits, the more flavorful it will become. 3. What does "burn the curry" means?
In the context of the Jamaican curry chicken recipe, "burn the curry" refers to briefly cooking the curry powder in oil before adding other ingredients. This step enhances the flavor by releasing the aromatic oils and deepening the taste of the curry. The term "burn" doesn't mean literally burning the curry; instead, it involves cooking the curry powder until it achieves a golden brown color. This careful process prevents bitterness and ensures a rich, flavorful base for the dish. 4. How can I make the curry less spicy? To make the curry less spicy, reduce the amount of Scotch bonnet pepper or omit it altogether. 5. Do I have to use Jamaican Curry Powder
Yes, to achieve the authentic taste of Jamaican curry chicken, be sure to use Jamaican curry powder. 6. Should I use coconut milk? This curry chicken recipe can sometimes include coconut milk, which enhances the dish with added body and a rich, creamy flavor. This ingredient is optional.