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–+ servings
Nicole Grace

Jamaican Curry Chicken: Discover the Perfect Recipe!

A flavorful and aromatic Jamaican Curry Chicken recipe that combines tender chicken thighs with a blend of spices and coconut milk for a delicious meal.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 -6 servings
Course: Main Course
Cuisine: Jamaican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds chicken thighs bone-in, skinless, cut into pieces
  • 2 tablespoons Jamaican curry powder
  • 1 teaspoon allspice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 bell pepper chopped (any color)
  • 2 medium carrots sliced
  • 1 can 14 ounces coconut milk
  • 1 cup chicken broth
  • 2 green onions sliced
  • 1 lime juiced

Method
 

  1. In a large bowl, combine chicken pieces with curry powder, allspice, salt, and black pepper. Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.
  2. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the marinated chicken pieces and brown on all sides for about 5-7 minutes. Remove the chicken and set aside.
  3. In the same pot, add chopped onion, garlic, and ginger. Sauté for about 3-4 minutes until the onion becomes translucent.
  4. Add the bell pepper and carrots to the pot, cooking for another 3 minutes.
  5. Return the browned chicken to the pot, then pour in the coconut milk and chicken broth. Stir to combine all ingredients.
  6. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
  7. Stir in lime juice and sliced green onions just before serving. Adjust seasoning if needed.
  8. Serve hot over rice or with flatbread to soak up the delicious sauce.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 30gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 18gCholesterol: 100mgSodium: 800mgFiber: 2gSugar: 3g

Notes

  • For added heat, include 1-2 chopped Scotch bonnet peppers during cooking.
  • Substitute chicken with firm tofu for a vegetarian version, adjusting cooking times as necessary.

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