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Authentic One-Pot Jamaican Curry Chicken

A close-up, appetizing shot of Jamaican curry chicken pieces and large potato chunks simmering in a rich, yellow curry sauce.
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Make tender, flavorful Jamaican Curry Chicken easily in a single pot. This recipe uses traditional spices for a rich Caribbean taste perfect for weeknight dinners.

Ingredients

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  • 2 lbs chicken pieces (bone-in or boneless thighs recommended)
  • 2 tablespoons Jamaican curry powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 tablespoons cooking oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 3 cups water or chicken stock
  • 2 medium potatoes, peeled and cubed
  • 1 sprig fresh thyme
  • 1 Scotch Bonnet pepper, sliced (optional, for heat)
  • 1 bell pepper, sliced
  • 1/2 cup coconut milk

Instructions

  1. In a bowl, season the chicken pieces with Jamaican curry powder, salt, and black pepper. Mix well to coat.
  2. Heat the cooking oil in a large pot or Dutch oven over medium heat. Brown the seasoned chicken pieces in batches, setting aside once browned.
  3. Add the chopped onion to the pot and sauté until it becomes translucent, about 5 minutes.
  4. Add the minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant.
  5. Return the browned chicken to the pot. Add the water or stock, cubed potatoes, thyme sprig, and the optional sliced Scotch Bonnet pepper.
  6. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer for 30 minutes, or until the chicken is tender and the potatoes are cooked through.
  7. Stir in the sliced bell pepper and the coconut milk. Continue to simmer, uncovered, for an additional 10 minutes to allow the sauce to thicken slightly.
  8. Remove the thyme sprig before serving. Taste and adjust seasoning if necessary. Serve the Jamaican Curry Chicken hot over white rice or with roti.

Notes

  • For the most authentic flavor, use a high-quality Jamaican curry powder blend.
  • If you skip the Scotch Bonnet pepper, you still get flavor, but less traditional heat. Do not break the pepper open if you prefer mild heat; just let it simmer whole.
  • This recipe works well as a one-pot meal, minimizing cleanup.
  • For a richer sauce, substitute half of the water with more coconut milk.

Nutrition

Find it online: https://mdlatdmm.com/jamaican-curry-chicken-recipe/