Ingredients
Scale
- 2–3 lbs Bone-in, skin-on chicken pieces (cut into serving size)
- 2 tbsp Jamaican curry powder
- 1 tbsp allspice
- 1 tsp dried thyme
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 scotch bonnet pepper, minced (use caution!)
- 2 tbsp vegetable oil
Instructions
- Step 1: Wash and dry the chicken pieces thoroughly. In a large bowl, combine the chicken with the curry powder, allspice, thyme, onion, garlic, and scotch bonnet pepper. Ensure the chicken is well coated with the seasonings. Marinate for at least 2 hours, or preferably overnight in the refrigerator.
- Step 2: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated chicken in batches, being careful not to overcrowd the pot. Brown the chicken on all sides. Remove the browned chicken and set aside.
- Step 3: Add the remaining marinade from the bowl to the pot and cook for 2-3 minutes, stirring occasionally to prevent burning.
- Step 4: Return the browned chicken to the pot. Add enough water to almost cover the chicken pieces. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the chicken is tender and cooked through.
- Step 5: Check the sauce consistency. If it is too thin, remove the lid and simmer for a few more minutes to allow the sauce to reduce and thicken. Season with salt and pepper to taste.
Notes
- Store leftover curry chicken in an airtight container in the refrigerator for up to 3 days, allowing the flavors to meld even further.
- Reheat gently over low heat on the stovetop with a splash of water or broth to prevent drying, or microwave in short bursts, stirring in between.
- Serve this flavorful curry chicken with fluffy white rice and a side of sweet fried plantains for a complete Jamaican feast.
- For extra flavor depth, try searing the chicken in batches to achieve a deep, rich browning, which builds a fantastic foundation for the curry sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American