Jamaican Curry Chicken
A flavorful and aromatic dish with tender chicken simmered in a rich coconut milk sauce, perfect for lunch or dinner.
Equipment
- Large Skillet
- Mixing Bowls:
- Measuring cups and spoons
Ingredients
- 2 1/2 pounds Chicken Thighs skinless, boneless or bone-in, chopped into 3 pieces
- 2 tablespoons Olive Oil
- 2 tablespoons Curry Powder betapac or Montego brand recommended
- 1 tablespoon All Purpose Seasoning or seasoned salt
- 1 teaspoon Black Pepper
- 6 whole Pimento Seeds crushed
- 3 cloves Garlic crushed
- 1 medium Onion finely chopped
- 1 2-inch Ginger fresh, pounded
- 1 stalk Escallion crushed and roughly chopped
- 4 sprigs Thyme fresh
- 1 whole Scotch Bonnet Pepper
- 1 tablespoon Caribbean Green Seasoning optional
- 1 large Carrot peeled and sliced
- 1 large Potato yellow or russet, diced
- 2 cups Water
- 1 cup Coconut Milk optional
Instructions
- Wash the chicken with vinegar or lemon juice, then rinse and pat dry.
- In a large bowl, combine chicken with olive oil, curry powder, all-purpose seasoning, black pepper, crushed pimento seeds, garlic, onion, ginger, escallion, thyme, and Scotch bonnet pepper. Mix well and marinate for at least 30 minutes, preferably overnight.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add a bit of curry powder and cook for 2-3 minutes.
- Add marinated chicken pieces and cook until lightly browned on all sides.
- Stir in diced potatoes and sliced carrots. Add enough water to cover the chicken, about 2 cups, and cover the skillet.
- Simmer for 15 minutes, then stir in coconut milk (if using) and cook uncovered for another 15-20 minutes until the sauce thickens.
- Check for seasoning and adjust if needed before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.