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Jamaican Curry Chicken

Jamaican · Dinner · Easy

Jamaican Curry Chicken

Total
2 hr
Prep
1 hr 15 min
Serves
4
Calories
405
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Curry-coated chicken thighs simmer with thyme, peppers and potato in a rich golden gravy. A whole Scotch bonnet adds fruity heat without overwhelming the pot.

Blooming the spice in oil gives Jamaican Curry Chicken a rounded, toasted flavor before the meat starts to simmer. Potato breaks down slightly at the edges, thickening the chicken juices into a gravy that clings to every piece.

Use bone-in thighs for a full-flavored sauce and cut the potato into small, even cubes. Keep the Scotch bonnet whole for gentler heat, and lift it out carefully before serving so it does not burst into the gravy.

SpicySavoryHeartyOne PotComfort FoodGluten-freeDairy-freeNut-freeEgg-freeHigh-protein

Method

  1. Coat the chicken thighs with 1 tbsp Jamaican curry powder, the salt and black pepper. Cover and refrigerate for .

  2. Heat the olive oil in a Dutch oven over medium-low heat. Add the remaining curry powder and stir for until fragrant, keeping it from scorching.

  3. Add the onion, green onions, green bell pepper and garlic. Cook over medium heat for until softened. Add the chicken and turn it through the spice mixture for .

  4. Pour in the water and add the thyme and whole Scotch bonnet pepper. Bring to a gentle simmer, cover and cook over low heat for .

  5. Add the russet potato, cover and simmer for until the potato is tender and the chicken reaches 165°F at its thickest point away from bone. Gently remove the Scotch bonnet and thyme stems, then spoon the gravy over the chicken.

Forkue tips

  • Use a snug, heavy pot with a tight lid so the small amount of liquid does not evaporate before the potato softens.

Storing and reheating

Refrigerate for up to 3 days. Reheat covered over low heat with a splash of water, stirring gently to keep the potatoes intact. Freeze for up to 2 months; the potatoes will be softer after thawing.

Kitchen gear

Dutch ovenTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

405Calories
35gProtein
26gCarbs
18gFat

Jamaican Curry Chicken: FAQ

Can I use boneless chicken?

Yes. Large pieces of boneless thigh work well, but they cook faster. Add the potato earlier and stop once it is tender and the chicken is cooked through.

What if I cannot find Scotch bonnet?

A whole habanero gives similar fruity heat. Keep it intact for a milder gravy and remove it carefully before serving.

How do I store and reheat Jamaican Curry Chicken?

Refrigerate for up to 3 days. Reheat covered over low heat with a splash of water, stirring gently to keep the potatoes intact. Freeze for up to 2 months; the potatoes will be softer after thawing.

How long does Jamaican Curry Chicken take?

About 2 hr in total: 1 hr 15 min prep and 45 min cooking.

What do I need to make Jamaican Curry Chicken?

The key ingredients are chicken thighs, jamaican curry powder, onion, green onions, green bell pepper and garlic, plus pantry basics.

Any tips for Jamaican Curry Chicken?

Use a snug, heavy pot with a tight lid so the small amount of liquid does not evaporate before the potato softens.

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