Authentic Jamaican Curry Chicken
A dish known across many cultures and ethnicities, is only called Curry Chicken in Jamaica. We don’t eat chicken curry. One of the Jamaican food scene’s most popular dishes is not as unapproachable as many may think. So if you have ever wanted to replicate this dish, I have the full recipe below.
Ingredients
- 3 lb chicken thighs(chopped)
- 3 tbsp curry powder
- 3 tbsp Jamaican Jerk Rub (see my recipe)
- 2 tbsp Salt & Pepper
- 1 onion chopped
- 3 whole cloves of garlic
- 1 tbsp ginger diced
- 1 carrot chopped
- 1 med potato cubed
- 2 scallion stalks
- 2 sprigs thyme
Directions
Season meat leaving a tbsp of curry to start the cooking process. Allow meat to marinate for about 2-4 hrs. In a skillet, render down some chicken skin if you have it to make oil to cook with. Remove skin pieces, add 1 tbsp curry powder into oil, and toast until golden brown. Add in whole cloves of garlic and ginger. Add chicken and stir to coat in curry-flavored oil when the aromatics become fragrant. Cover for 15 minutes over medium heat and let simmer. Open the lid, add ginger, diced garlic and carrots, and potatoes with two cups of water. Cover and continue to simmer over medium heat until veggies and chicken are tender and there is a rich sauce. Serve over plain white rice and enjoy.
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