Authentic Jamaican Curry Chicken

Name: Authentic Jamaican Curry Chicken
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: 700 g boneless chicken, cut into chunks; 1 lime or lemon, juiced; 1 tbsp vinegar of your choice; 4 tbsp oil of your choice, for frying; 2 carrots, cut into 1.5 cm rounds; 300 g potatoes, cut into 3-4 cm pieces; 400 ml can coconut milk; 1 tsp dark soy sauce; 1/2 tsp brown sugar; 1 tbsp coriander leaves, roughly chopped; 1 serving avocado, white rice, and roti, to serve; 1 white onion, chopped; 1 spring onion, sliced; 3 clove garlic cloves; 1 scotch bonnet pepper, chopped; 6 pimento seeds, crushed; 1 tsp grated ginger; 1 tbsp all-purpose seasoning; 1 tsp ground cumin; 1/2 tsp ground turmeric; 2 tbsp Jamaican or mild curry powder

Experience the vibrant flavors of the Caribbean with this aromatic Jamaican curry chicken. Tender chicken pieces are marinated in a blend of warm spices and simmered in a rich, creamy coconut sauce with hearty potatoes and carrots.

Servings4 Portions

Prep Time20 Mins

Cook Time50 Mins

Difficulty

Intermediate

Ingredients

boneless chicken, cut into chunks
700 g
lime or lemon, juiced
1
vinegar of your choice
1 tbsp
oil of your choice, for frying
4 tbsp
carrots, cut into 1.5 cm rounds
2
potatoes, cut into 3-4 cm pieces
300 g
can coconut milk
400 ml
dark soy sauce
1 tsp
brown sugar
0.5 tsp
coriander leaves, roughly chopped
1 tbsp
avocado, white rice, and roti, to serve
1 serving
white onion, chopped
1
spring onion, sliced
1
garlic cloves
3 clove
scotch bonnet pepper, chopped
1
pimento seeds, crushed
6
grated ginger
1 tsp
all-purpose seasoning
1 tbsp
ground cumin
1 tsp
ground turmeric
0.5 tsp
Jamaican or mild curry powder
2 tbsp

Step-by-Step Instructions

Clean the chicken by placing the chunks in a large bowl with the lime or lemon juice and vinegar. Cover with cold water, massage the mixture into the meat, then drain thoroughly. This traditional Jamaican step helps remove any gamey scent.

In a clean bowl, combine the chicken with the chopped onion, spring onion, crushed garlic, scotch bonnet pepper, ginger, pimento seeds, all-purpose seasoning, cumin, turmeric, curry powder, and 1 teaspoon of salt. Mix well to ensure every piece is coated. Cover and marinate in the fridge for at least 30 minutes, or ideally overnight for maximum flavor.

Heat the oil in a heavy-bottomed pot or Dutch oven over medium heat. Carefully add the chicken and its marinade to the pot. Fry until the chicken is lightly browned, about 3 minutes per side. Stir in the carrots and potatoes and cook for another 2 minutes.

Pour 400ml of hot water into the marinade bowl to pick up any remaining spices, then pour it into the pot. Add the coconut milk and soy sauce. Bring the liquid to a boil over high heat, then reduce to low. Cover and simmer for 30 minutes. Remove the lid and continue simmering for 10-15 minutes until the sauce reaches your desired thickness. Season with black pepper and brown sugar to taste. Garnish with fresh coriander and serve with rice, roti, and avocado.