Authentic Jamaican Curry Chicken Will Slap Your Taste Buds
A Taste of the Caribbean
Jamaican curry chicken is a vibrant and flavorful dish that showcases the unique blend of spices and flavors that define Caribbean cuisine. This hearty and comforting meal is perfect for a weeknight dinner or a special occasion.
Key to Authentic Flavor
The secret to authentic Jamaican curry chicken lies in the blend of spices. A combination of warm spices like curry powder, cumin, thyme, and allspice creates a complex and aromatic flavor profile. The addition of Scotch bonnet peppers adds a fiery kick, and the diced potatoes give the dish a rich sauce with no added slurries.
Tips for the Perfect Jamaican Curry Chicken
- Marinate the Chicken: Marinating the chicken in the curry mixture for at least an hour, or ideally overnight, allows the flavors to penetrate deeply into the meat.
- Burn the Curry: Burning the curry before adding the chicken is the move. This is actually blooming the flavors in the curry blend in hot oil so that flavor permeates the dish. Once the perfect aromatic peak and colors are reached, begin to build flavors by adding your garlic, ginger and scotch bonnet if you want that spice.
- Simmer, Don’t Boil: Simmering the chicken in the sauce allows the flavors to meld together and the meat to become tender.
- Adjust the Heat: If you prefer a milder curry, reduce the amount of Scotch bonnet peppers or use a milder chili pepper.
- Serve with Sides: Jamaican curry chicken is traditionally served with white rice, and a side of steamed or fresh vegetables.
Ready to embark on a culinary adventure? Try this full recipe below
Jamaican Curry Chicken
4 lbs Chicken cubed. Bone in or out optional
4 Tbsp Curry powder
2 Tbsp Jerk seasoning(optional)
1 Tbsp Pimento berries/Allspice berries
1 Tbsp Red Pepper Flakes
1 Thumb sized piece of ginger
1 large white or russet potato or a few small ones
1 large lemon
1 large carrot or a few baby carrots
5-6 cloves of garlic
1 sprig Thyme
Scallions
One yellow onion
Multi color bell peppers
1 scotch bonnet pepper(optional)
Season the chicken with 3 tbsp Curry powder beforehand, overnight would be great. In a hot pan, pour about ¼ cup of high heat oil. When the oil is hot, add the remainder of Curry powder, chopped garlic and ginger. Add red pepper Flakes at this point if you want it more spicy. Otherwise, add chicken to hot oil when the spices become fragrant. Stir into oil to coat all the chicken. Allow to brown as much as possible. When the chicken has a nice color, cover and let simmer over medium heat for 10-12 minutes with carrots and potatoes. After this time, add all your remaining seasonings and veggies along with 1 cup water(if needed). Reduce heat to medium low heat for about 15-20 minutes until the chicken is fork tender. Typically served over rice.
Try my Jamaican Rice and Peas recipe here if you want to wow your guests.
