Authentic Jamaican Curry Chicken
A flavorful dish featuring tender chicken pieces simmered in a vibrant curry sauce, perfect for family gatherings or special occasions.
Ingredients
Main Ingredients
- 2 lbs chicken pieces (bone-in, skinless preferred)
- 2 tablespoons vegetable or coconut oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2-3 tablespoons Jamaican curry powder Adjust to taste
- 1 teaspoon paprika
- 1 tablespoon soy sauce
- 1 cup coconut milk
- 1-2 pieces Scotch bonnet peppers Adjust to your heat preference
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Preparation
- In a bowl, combine the chicken pieces with salt, pepper, and 1 tablespoon of curry powder. Let it sit for about 15-20 minutes.
Cooking
- In a large skillet or Dutch oven, heat the vegetable oil over medium heat.
- Add the chopped onions, minced garlic, and ginger to the skillet. Sauté for 3-5 minutes until fragrant and golden.
- Add the marinated chicken to the skillet, and sear until lightly browned on all sides.
- Stir in the remaining curry powder, paprika, and soy sauce, ensuring the chicken is well-coated.
- Add the coconut milk and bring the mixture to a boil.
- Lower the heat, cover, and let it simmer for about 20-25 minutes, or until the chicken is cooked through and tender. If you want an extra kick, toss in whole Scotch bonnet peppers at this stage.
- Once done, remove from heat and garnish with fresh cilantro before serving.
Notes
For serving, consider pairing with fluffy white rice or warm roti. Store leftovers in an airtight container for up to 3-4 days in the refrigerator or freeze for up to 3 months.