Jamaican Chicken Curry
Old Town Spice Shop
Rated 5.0 stars by 1 users
Category
Curry
Cuisine
Caribbean
Servings
6
Prep Time
45 minutes
Cook Time
4 hours
Calories
370
Dive into the lively and exotic flavors of the Caribbean with our tantalizing Jamaican Chicken Curry!
Picture this:
- Indulge in a dish that wraps you in warmth and comfort: Tender chicken bathed in a rich and fragrant curry sauce infused with a medley of aromatic spices like allspice, thyme, and ginger.
- Experience a delightful dance of flavors: the subtle sweetness of coconut milk and Toasted Coconut Sugar perfectly complement the gentle kick of Scotch Bonnet peppers (adjustable to suit your spice cravings).
This mouthwatering recipe captures the true essence of Jamaican jerk with its simple yet flavorful marinade and curry base. Whether you pair it with rice, fried plantains, or a refreshing cucumber salad, this meal promises a culinary adventure that is both delightful and deeply satisfying.
🌺 Don’t forget to pair this dish with a refreshingly tart Jamaican Sorrel. Sip the warm and bright hibiscus-based drink as is over ice or add a spask of rum for a boozy kick!
Ingredients
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3 lbs Chicken Thighs, cubed
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4 Tbsp. Jamaican Curry, divided
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2 Tbsp. Mojo Cubano
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6 Tbsp. Vegetable Oil, divided
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2 Tbsp. Toasted Coconut Sugar
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2 red bell peppers, diced
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2 carrots, peeled and cubed
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2 Russet potatoes, peeled and cubed
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1 tsp. Ground Ginger
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2 tsp. Ground Allspice
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1 tsp. salt
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1 tsp. black pepper
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1 tsp. Thyme Leaf
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14 oz. can coconut milk, full fat
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1 cup chicken broth
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Scotch Bonnet Flakes, to taste
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Salt and Pepper, to taste
Directions
Start by taking the 3 lbs. cubed chicken thighs, 2 Tbsp. vegetable oil, 2 Tbsp. Jamaican Curry powder, and 2 Tbsp. Mojo Cubano and add everything to a bowl and mix thoroughly. Cover and refrigerate at least 4 hours, preferably overnight.
Over medium high heat, take a soup or stock pot and add 2 Tbsp. vegetable oil. Once it gets shimmery, add 2 Tbsp. Toasted coconut sugar and mix until it begins to caramelize slightly. At this point, add the marinated chicken to the pot.
Stir vigorously until the chicken starts to brown up and collect the glaze from the pan. Once browned, about five minutes, remove chicken to a clean bowl.
In the same pot, add 2 Tbsp. vegetable oil, then add in the cubed carrots and diced bell peppers. Stir the mixture together to collect the oil onto the vegetables, then add 1 tsp. ground ginger and 2 tsp. ground allspice.
Stir the veggies and spices together and cook for 5 minutes, add the cubed potatoes, 1 tsp. salt, 1 tsp. pepper, 1 tsp. thyme leaf, 14 oz. can coconut milk, 1 cup chicken broth, and the reserved thigh meat.
Bring the pot to a boil, drop the temperature to medium low to maintain a simmer. Cook for 30 minutes, stirring occasionally. Serve hot and over rice!
Recipe Note
To make this dish vegetarian, omit the chicken and change the broth to either garlic or vegetable.
To make this dish hotter, add 1 tsp. Wiri Wiri Pepper powder
Jamaican Chicken Curry