Jamaican Curry Chicken
This authentic Jamaican curry chicken is a flavorful and tender dish, perfect for family dinners or special occasions, featuring warm spices and creamy coconut milk.
Ingredients
Main Ingredients
- 4 pieces Chicken thighs or drumsticks Best for a juicy texture
- 2 tablespoons Curry powder Jamaican curry powder preferred
- 2 pieces Hot peppers (e.g., Scotch bonnet) Adjust for heat preference
- 2 cups Chicken stock For the braising liquid
- 3 cloves Garlic, minced
- 1 cup Coconut milk Adds creaminess
- 1 medium Onion, chopped
- 1 tablespoon Ginger, grated
- 1 teaspoon Thyme (fresh or dried)
- 1 teaspoon Salt Adjust to taste
- 1 teaspoon Pepper Adjust to taste
Instructions
Preparation
- Season the chicken pieces generously with curry powder, salt, and pepper. Let them sit for a while to absorb the flavors.
- In a large pot, heat oil over medium heat.
- Add chopped onions, minced garlic, and grated ginger to the pot. Sauté until fragrant and the onions become translucent.
- Add seasoned chicken pieces to the pot and cook until browned on all sides.
- Stir in hot peppers, thyme, and any remaining curry powder. Mix well for a few minutes.
- Pour in chicken stock and coconut milk, stirring to combine. Bring to a gentle simmer.
- Cover the pot and let it cook for 30-40 minutes until the chicken is tender.
- Check seasoning and adjust salt and pepper to taste before serving.
Notes
Serve Jamaican curry chicken hot over rice or with dumplings. Perfect for pairing with a salad or steamed vegetables. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.
