Jamaican Curry Chicken
Jamaican Curry Chicken is a delicious and flavorful dish made with chicken pieces marinated in a blend of curry powder, thyme, scotch bonnet peppers, garlic, onions, and other spices. It is then simmered in a rich coconut milk-based sauce until the chicken is tender and the flavors have melded together beautifully. It is typically served with rice and peas or roti bread.
Ingredients
- 2 lbs chicken thighs or drumsticks, skinless and bone-in
- 2 tablespoons Jamaican curry powder
- 1 onion chopped
- 3 garlic cloves minced
- 1 scotch bonnet pepper minced (remove seeds for less heat)
- 1 tablespoon fresh thyme leaves
- 1 teaspoon allspice
- 1 teaspoon turmeric
- 1 can coconut milk (14 oz)
- 1 cup chicken broth
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Cooked rice and peas or roti bread for serving
Instructions
- In a large bowl, combine the chicken pieces with Jamaican curry powder, salt, and pepper. Make sure the chicken is well coated and let it marinate for at least 30 minutes (or overnight for more flavor).
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the onions, garlic, scotch bonnet pepper, thyme, allspice, and turmeric. Cook until the onions are soft and fragrant, about 5 minutes.
- Add the marinated chicken pieces to the pot and brown them on all sides, about 5 minutes.
- Pour in the coconut milk and chicken broth. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for about 40-45 minutes, stirring occasionally, until the chicken is cooked through and tender.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve the Jamaican Curry Chicken hot over rice and peas or with roti bread. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 760kcal (38%)Carbohydrates: 13g (4%)Protein: 41g (82%)Fat: 62g (95%)Saturated Fat: 31g (194%)Polyunsaturated Fat: 8gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 223mg (74%)Sodium: 412mg (18%)Potassium: 871mg (25%)Fiber: 4g (17%)Sugar: 5g (6%)Vitamin A: 318IU (6%)Vitamin C: 13mg (16%)Calcium: 73mg (7%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
