Description
A simple recipe for traditional Jamaican-style curry chicken.
Ingredients
Scale
- 2 lbs chicken pieces, bone-in or boneless
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 scotch bonnet pepper, whole (optional)
- 1 cup water or chicken broth
- 1 carrot, chopped
- 1 potato, peeled and cubed
Instructions
- In a bowl, season the chicken pieces with curry powder, turmeric, salt, and pepper. Mix well to coat.
- Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add the seasoned chicken to the pot and brown on all sides, about 5-7 minutes.
- Pour in the water or chicken broth. Add the whole scotch bonnet pepper if using. Bring the mixture to a simmer.
- Cover the pot, reduce the heat to low, and let it cook for 30 minutes.
- Add the chopped carrots and potatoes. Stir gently.
- Cover and continue to simmer until the chicken is tender and the vegetables are soft, about 20-25 more minutes.
- Remove the scotch bonnet pepper before serving. Adjust seasoning if needed.
Notes
- For a thicker sauce, remove the lid for the last 10 minutes of cooking.
- Serve hot with rice and peas or roti.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Main Course
- Method: Stewing
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 35
- Cholesterol: 100
Keywords: Jamaican, curry chicken, stew, spicy chicken, Caribbean food