Jamaican Curry Chicken Dish (Print-Friendly Version)
Tender chicken simmered in vibrant curry and coconut sauce with fresh herbs and vegetables.
# Ingredients:
→ Chicken
01 -
2 to 3 lbs chicken, bone-in or boneless, cleaned and patted dry
02 -
1 tablespoon vegetable oil
03 -
1 teaspoon Jamaican curry powder (e.g., Beta Pac)
04 -
½ onion, chopped
05 -
½ bell pepper, chopped
06 -
1 green onion, chopped
07 -
3 sprigs fresh thyme
08 -
1 whole scotch bonnet pepper (left whole for flavor)
09 -
½ cup chicken broth
10 -
2 carrots, sliced
11 -
2 to 3 potatoes, peeled and cubed
12 -
½ cup coconut milk
→ Green Seasoning
13 -
½ onion
14 -
½ green bell pepper
15 -
½ red bell pepper
16 -
1 stalk celery
17 -
1 scotch bonnet pepper
18 -
2 green onion sprigs
19 -
1 teaspoon thyme leaves
20 -
2 garlic cloves
21 -
1 teaspoon minced ginger
22 -
1 teaspoon onion powder
23 -
1 teaspoon allspice
24 -
1 tablespoon Knorr chicken bouillon
25 -
1 teaspoon salt
# Steps:
01 -
Combine all green seasoning ingredients in a food processor or blender. Blend until smooth and set aside.
02 -
Clean the chicken with water and lime juice or vinegar, then pat dry with paper towels. Place chicken in a large bowl and pour green seasoning over it. Rub seasoning evenly into the chicken. Cover with plastic wrap and refrigerate for at least 4 hours or overnight for best flavor.
03 -
Heat vegetable oil in a large Dutch oven or heavy-bottom pot over medium heat. Add curry powder and stir for 20 to 30 seconds to release its aroma.
04 -
Add the marinated chicken to the pot and stir to coat in the curry oil. Reduce heat to low, cover, and cook for 8 to 10 minutes.
05 -
Pour the chicken broth from the marinating bowl into the pot to capture leftover seasoning. Stir in chopped onion, bell pepper, green onion, thyme sprigs, and whole scotch bonnet pepper. Cover and cook for an additional 5 minutes.
06 -
Add sliced carrots, cubed potatoes, and coconut milk to the pot. Cover and simmer until vegetables are tender and the sauce thickens, about 15 to 20 minutes.
07 -
Taste and adjust seasoning as desired. Serve the dish hot over white rice or with warm roti bread.
# Notes & Tips:
01 -
Marinating the chicken overnight enhances depth of flavor and tenderness. Keep the scotch bonnet pepper whole to impart heat without overpowering the dish.