Jamaican Curry Chicken with Potatoes

 

Jamaican Curry Chicken with Potatoes

This Jamaican Curry Chicken with Potatoes is a rich, aromatic and comforting Caribbean-inspired meal made with tender chicken, potatoes, Jamaican curry powder, fresh ginger, garlic, thyme and Scotch bonnet chilli. The chicken is browned before simmering in a flavorful curry sauce, making this an easy and satisfying family dinner.

Ingredients

For the Chicken

• 900 g bone-in, skinless chicken pieces or boneless chicken thighs, cut into large pieces
• 30 ml curry powder
• 5 ml ground allspice
• 5 ml paprika
• 5 ml dried thyme
• 5 ml garlic powder
• 5 ml onion powder
• 5 ml salt
• 2 ml black pepper
• 30 ml vegetable oil

For the Curry

• 1 large onion, sliced
• 2 cloves garlic, minced
• 10 ml fresh ginger, grated
• 1 Scotch bonnet chilli, whole and pierced, optional
• 2 medium potatoes, peeled and cut into chunks
• 1 tomato, chopped
• 375 ml chicken stock
• 250 ml water
• 15 ml fresh coriander or spring onion, chopped for garnish

Directions

1. Marinate the Chicken

In a large bowl combine 30 ml Jamaican curry powder, 5 ml allspice, 5 ml paprika, 5 ml thyme, 5 ml garlic powder, 5 ml onion powder, 5 ml salt and 2 ml black pepper.

Add the 900 g chicken pieces and rub the spices in well.

Cover and marinate for 30 minutes, or overnight in the fridge for deeper flavour.

2. Brown the Chicken

Heat 30 ml oil in a large heavy pot or Dutch oven over medium-high heat.

Add the marinated chicken in batches and brown on all sides for 5 minutes. Remove and set aside.

3. Build the Curry Base

In the same pot add the sliced onion and cook for 4 minutes until soft.

Add 2 cloves minced garlic and 10 ml grated ginger and cook for 30 seconds.

Add any remaining curry marinade from the bowl and fry for 1 minute.

4. Simmer

Return the chicken to the pot. Add the potato chunks, chopped tomato and whole Scotch bonnet chilli.

Pour in 375 ml chicken stock and 250 ml water. Stir and bring to a boil.

Reduce heat to low, cover and simmer for 35 to 40 minutes until chicken is tender and potatoes are cooked and the sauce is thick.

5. Finish

Remove the Scotch bonnet chilli.

Taste and adjust salt if needed.

Sprinkle with 15 ml chopped fresh coriander or spring onion before serving.

Serving Suggestions

Serve hot with steamed rice, rice and peas, or roti. The rich curry gravy is especially delicious spooned over fluffy rice.

Recipe Notes

• Jamaican curry powder is different to regular curry powder. Look for brands like Grace or Chief at South African specialty stores.
• Do not cut the Scotch bonnet. Leave it whole so it flavours the curry without adding too much heat. Remove it before serving.
• Bone-in chicken gives the best flavour, but boneless thighs will cook in about 25 minutes.
• Leftovers taste even better the next day and keep for up to 4 days in the fridge.

Storage

Allow leftovers to cool before transferring them to an airtight container. Refrigerate for up to 4 days. Reheat gently on the stovetop or in the microwave until piping hot throughout.

Frequently Asked Questions

Can I use boneless chicken for Jamaican curry chicken?

Yes. Boneless chicken thighs work particularly well because they stay juicy and flavorful. They also cook faster than bone-in chicken.

Can I make Jamaican curry chicken less spicy?

Yes. Keep the Scotch bonnet chilli whole rather than cutting it. You can also leave it out completely for a much milder curry.

What can I serve with Jamaican curry chicken?

Steamed rice, traditional rice and peas, and roti are excellent choices. You can also serve it with vegetables or a fresh salad.

Final Thoughts

This Jamaican Curry Chicken with Potatoes is a hearty, flavorful meal that's perfect for a family dinner. Browning the chicken and gently simmering it with the curry spices creates a rich sauce that pairs beautifully with rice or roti.