Jamaican Curry Chicken
Chicken simmered with Jamaican curry powder, potatoes, and thyme in a rich, golden gravy.
Serves 6
Prep 20 min
Cook 50 min
Ingredients
- 3 lb bone-in chicken pieces
- 3 tablespoons Jamaican curry powder, divided
- 1 teaspoon salt
- 3 tablespoons oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 scotch bonnet pepper, whole
- 3 sprigs thyme
- 2 potatoes, cubed
- 2 cups water
- 2 green onions, sliced
Steps
Step 1. Rub the chicken with 2 tablespoons of curry powder and the salt. Marinate for at least 1 hour.
Step 2. Heat the oil in a heavy pot and toast the remaining curry powder for 1 minute. Brown the chicken for 8 minutes.
Step 3. Add the onion, garlic, ginger, pepper, and thyme and cook 3 minutes. Add the water.
Step 4. Simmer, covered, for 20 minutes. Add the potatoes and cook 20 minutes more, until the chicken is cooked through (165°F) and the potatoes are tender and the gravy thick.
Step 5. Remove the pepper and top with green onions. Serve with rice.
Where this recipe comes from
Yoribang Caribbean recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Caribbean dishes from Jamaica, Cuba, Puerto Rico, and Trinidad. Scotch bonnet peppers are extremely hot, so use gloves and keep one whole for flavor rather than heat. Allspice, thyme, and coconut milk appear in many of these dishes.