Description
This Jamaican-style Curry Chicken is slow-cooked to perfection with a flavorful blend of garlic, ginger, onion, scallion, and rich curry powder. The chicken is marinated for deep flavor, then simmered with coconut milk, potatoes, and carrots for a comforting dish. Perfect for a high-protein meal and a healthy dinner recipe that’s easy to make! Try this delicious homemade recipe for a taste of the Caribbean.
Ingredients
Units
Scale
- 1 whole chicken (cut up and de-skinned) or boneless thighs and chicken legs, de-skinned
- 2 cups chicken broth
- 2 tbsp curry powder (for chicken)
- 1 tbsp curry powder (for fry base)
- 8 cloves garlic, minced
- 1/4 cup onion, chopped
- 1/4 cup scallion, chopped
- 2 tsp chicken bouillon powder (or 1 Maggie cube)
- 3 tsp salt
- 1/2 tsp pepper
- 3–4 allspice berries
- 3 sprigs thyme
- 1 scotch bonnet pepper
- 2 whole carrots, chopped
- 2 whole potatoes, cubed
- 3/4 cup full-fat coconut milk
- 1 tbsp coconut oil (optional)
Instructions
- Wash the chicken with a vinegar/lime mixture.
- Season the chicken with 2 tbsp of curry powder, chicken bouillon, garlic, onion, scallions, salt, pepper, allspice, and thyme. Mix thoroughly.
- Marinate in the refrigerator for at least 2 hours, preferably overnight.
- In a large Dutch oven or stew pot, heat oil and 1 tbsp of curry powder over high heat.
- Stir the curry powder into the oil and let it fry for enhanced flavor.
- Add the marinated chicken and brown on each side for about 3 minutes per side.
- Once browned, add chicken broth, coconut milk, thyme, and scotch bonnet pepper.
- Bring to a rapid boil, then add potatoes and carrots. Stir well.
- Reduce the heat to low, cover, and simmer for 45 minutes, stirring every 15 minutes.
- If the sauce is too thin, cook with the lid halfway off for the last 15 minutes to thicken.
- Serve hot with rice or roti.
Notes
- Wash the chicken with a vinegar/lime mixture.
- Season the chicken with 2 tbsp of curry powder, chicken bouillon, garlic, onion, scallions, salt, pepper, allspice, and thyme. Mix thoroughly.
- Marinate in the refrigerator for at least 2 hours, preferably overnight.
- In a large Dutch oven or stew pot, heat oil and 1 tbsp of curry powder over high heat.
- Stir the curry powder into the oil and let it fry for enhanced flavor.
- Add the marinated chicken and brown on each side for about 3 minutes per side.
- Once browned, add chicken broth, coconut milk, thyme, and scotch bonnet pepper.
- Bring to a rapid boil, then add potatoes and carrots. Stir well.
- Reduce the heat to low, cover, and simmer for 45 minutes, stirring every 15 minutes.
- If the sauce is too thin, cook with the lid halfway off for the last 15 minutes to thicken.
- Serve hot with rice or roti.
Nutrition
- Serving Size: 1 portion
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 900
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0 g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85 mg