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Authentic Jamaican Curry Chicken

Authentic Jamaican curry chicken with deep golden-brown chicken browned first, then simmered until the sauce turns glossy and thick with potato chunks. Finished with a whole Scotch bonnet for heat and aroma, served over rice and peas.
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Prep Time 20 minutes
Cook Time 50 minutes
marinating 1 hour
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Jamaican
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 3 lb bone-in chicken thighs and drumsticks Use bone-in pieces for richer flavor and better fall-off-the-bone texture.
Curry seasoning
  • 2 tbsp Jamaican curry powder Use for marinating; reserve the remaining curry powder for toasting and building the sauce.
  • 1 tsp all-purpose seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 Salt and black pepper Season to taste; keep it generously spiced since the chicken is braised.
Cooking base
  • 3 tbsp vegetable oil
  • 1 onion, sliced
  • 4 garlic cloves, minced
  • 1 Scotch bonnet or habanero pepper, whole Keep whole while simmering to perfume the curry; remove before serving.
Sauce and thickener
  • 2 cup chicken broth
  • 2 potatoes, peeled and cubed Cubed potatoes become tender and visible in the sauce.
  • 1 Fresh thyme sprigs
  • 1 tbsp Jamaican curry powder Use for the sauce after browning the chicken.
Serving
  • 1 Cooked rice and peas for serving

Equipment

  • 1 Dutch oven

Method
 

Marinate the chicken
  1. Season the chicken with 2 tablespoons Jamaican curry powder, all-purpose seasoning, garlic powder, onion powder, salt, and black pepper, then marinate for at least 1 hour to deepen the flavor.
Brown and build the curry
  1. Heat vegetable oil in a heavy pot over high heat and brown the chicken in batches on all sides until deeply golden, then remove and set aside.
  2. In the same pot, toast the remaining Jamaican curry powder in the oil for 1 minute, stirring to prevent scorching.
  3. Add the sliced onion and cook for 4 minutes until softened and fragrant.
  4. Add the minced garlic, the whole Scotch bonnet (or habanero), and fresh thyme, then stir for about 30 seconds until aromatic.
  5. Return the browned chicken to the pot and turn to coat in the spiced onion-garlic mixture.
Simmer until tender
  1. Add chicken broth and potato cubes, bring to a boil, then reduce heat, cover, and simmer for 35–40 minutes until the chicken is falling off the bone and the sauce thickens.
Finish and serve
  1. Remove the Scotch bonnet, adjust seasoning to taste, and serve the curry chicken over cooked rice and peas.

Notes

For maximum color and flavor, brown the chicken in batches so the pot stays hot and the pieces develop a deep golden crust. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently until piping hot. Freezing is yes—freeze up to 2 months and thaw in the fridge before reheating. For a lighter option, use skinless chicken thighs and reduce the oil slightly when browning.