Jamaican Curry Chicken Recipes

JAMAICAN CURRY CHICKEN RECIPE

Steps:

• Remove the skin (if there is any) from the chicken and cut it into small pieces. Wash the chicken in water with the juice from the lime/lemon and the vinegar. Drain away all the excess water from the chicken. Dry with kitchen towel if necessary.
• In a kitchen bowl, add the chicken, onion, garlic, scotch bonnet pepper, pimento berries, ginger, salt, all-purpose seasoning, the curry powder and mix everything together and leave to marinate for 30 minutes or more.
• In a pot add the cooking oil and put to hot on medium heat.
• Add the seasoned chicken to the oil and stir well. Let the chicken cook until lightly brown on all sides. Don't let the pot burn, add a tip of water if necessary.
• Stir in the carrot, potato and thyme. Add water enough to cover the chicken in the pot. Cover and leave to cook for 25-30 minutes, until the chicken is cooked and the water is reduced to a curry gravy.

JAMAICAN STYLE CURRY CHICKEN

Steps:

• Heat vegetable oil in a skillet over medium-high heat; cook and stir onion, tomato, garlic, curry powder, habanero pepper, and thyme until onion is golden, about 7 minutes. Stir in chicken and cook until chicken is lightly browned, about 5 minutes.
• Pour water into the skillet, reduce heat to low; cover and simmer until chicken is no longer pink at the center, about 30 minutes. Season with salt.

JAMAICAN CURRY CHICKEN

Steps:

• Sprinkle the chicken with salt. Set aside.
• In a Dutch oven or similar deep, sturdy pot, heat the oil over medium. Once it is hot, add the onions, and cook, stirring occasionally, until the onions begin to soften and turn translucent, 5 to 8 minutes.
• Stir in the red bell pepper, jalapeños, garlic, and ginger. Cook, stirring often, for 2 minutes.
• Add curry powder, turmeric, allspice, and cayenne. Cooking, stirring constantly, until spices turn deep gold and become ultra fragrant, about 1 minute.
• Add the chicken and sauté for 5 minutes, stirring often. It should look golden on the outside but does not need to be completely cooked through.
• Add the potatoes. Cook, stirring often, for 3 minutes.
• Add the coconut milk, Worcestershire, vinegar, and hot sauce. Stir to combine. Bring to a simmer. Continue to simmer, reducing the heat to low as needed, until the chicken is tender and cooked through, the potatoes are tender, and sauce has slightly reduced, 15 to 20 minutes. Stir every few minutes to keep the sauce from sticking.
• Taste and season with additional salt or hot sauce as desired. Serve hot over rice, with a big sprinkle of cilantro.

JAMAICAN CURRY CHICKEN

Steps:

• Add chicken thighs, all-purpose seasoning, 1 Tbsp of curry powder, onion, green onions, green pepper, garlic cloves, scotch bonnet pepper (if using), and thyme to a large bowl and combine, making sure all chicken pieces are covered with the seasoning. Cover and refrigerate for at least 1 hour or up to overnight.
• One the chicken is done marinating, remove onions, peppers, and garlic cloves from chicken and set aside.
• Heat olive oil in a large heavy bottom pot over medium heat. Add remaining curry powder and stir, cooking for about 20-30 seconds. Add onions, green pepper, garlic cloves, thyme, and scotch bonnet pepper (if using) to pot and stir until onions have softened, about 3-5 minutes. If your onions and peppers are looking dry, add about 1 Tbsp of water.
• Add chicken and ¼ cup of water to the pot. Cover and reduce heat to medium low. Cook, stirring occasionally, for 30-35 minutes.
• When there is about 15 minutes remaining, stir in potato and continue to cook covered.
• Once chicken is cooked and potatoes are softened, remove from heat. Salt and pepper to taste.

JAMAICAN CURRY CHICKEN

Steps:

• Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
• Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.
• Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.

JAMAICAN CURRY CHICKEN

Steps:

• Cut chicken into 8 pieces, or more if you so desire, wash with vinegar and water in a pot or kitchen sink.
• Combine chicken with all ingredients and rub together until curry powder is wet and sticks to the chicken.
• Turn your heat on high, heat the cooking oil in a large iron skillet with 2 tablespoon of curry powder until the oil is hot and curry powder changes color.
• Add chicken to the hot oil, then turn down the heat to medium, add the water immediately.
• Add diced potato then cover the pot and simmer. Stir the ingredients in the pot then taste the gravy, after fifteen minutes.
• If you need to add anything more like salt to bring it to taste, now is the time.
• Add the 1 sprig of thyme and black pepper to the ingredients in the pot. Allow to simmer until chicken is moist and tender.
• Option 1: You can thicken the curry chicken gravy with bread crumbs or cornstarch. I prefer to thicken the gravy by using evaporation.
• Option 2: Remove the chicken from the skillet and place in a bowl.
• Turn up the fire to high and allow gravy to boil. Using a spoon, stir the gravy slowly and pay close attention to the consistency of the stew, Turn off the stove when it becomes thick enough.
• Then add curry chicken back to the stew.
• Your food is ready!

JAMAICAN CURRY CHICKEN AND POTATOES

Steps:

• Place chicken in a large bowl. Season chicken with the garlic powder, 2 teaspoons salt and 1/2 teaspoon pepper, making sure it's evenly coated. Let come to room temperature.
• Heat a deep Dutch oven or heavy pan over medium-high. Drizzle in the olive oil. Add sliced onions, season with salt and pepper. Using a rubber spatula or wooden spoon, stir to combine, and cook until soft and fragrant, 3 to 4 minutes. Add garlic, stirring to keep the garlic from scorching, and cook for 30 seconds or until tender. Using a pair of tongs or a spoon, remove onions and garlic from the pan; set aside in a bowl.
• If needed, add more oil to coat the bottom of the pan. Reduce the heat to medium. Add the room-temperature chicken to the pan, and sear chicken on both sides, in batches if necessary, until golden brown, about 7 to 8 minutes total.
• Sprinkle curry powder over and around chicken. Let the spices bloom and toast until fragrant, about 2 minutes.
• Add reserved onions and garlic to the pan. Using a paring knife, pierce the Scotch bonnet pepper. Add to the pan. Add potatoes, and stir to evenly coat chicken and potatoes.
• Pour in chicken stock to nearly cover the chicken. Add the bay leaf and thyme sprigs. Bring to a simmer. Remove Scotch bonnet pepper. Cover pot and cook for 30 minutes, or until chicken is tender and falling off the bone. Taste and adjust the curry powder, salt and pepper as needed.
• In a small bowl, combine cornstarch with 1/4 cup water to form a slurry. (The chicken curry can be eaten as is, like a soup, or slurry can be added to thicken the sauce to a gravy-like consistency.) Add 1 tablespoon of the slurry, and bring to a boil to thicken, adding more slurry to reach desired consistency. Retrieve bay leaf and thyme stems and discard. Serve with rice.

JAMAICAN CURRY CHICKEN (GLUTEN FREE, PALEO)

Steps:

• Add the washed chicken to a large bowl and use a fork to pierce the flesh of each piece of chicken. This helps the seasoning to better penetrate.
• Sprinkle on the curry powder, all purpose seasoning, ginger, black pepper, onion, scallions and garlic.
• Use your hands to thoroughly work in the seasoning, cover with saran wrap (cling film) and refrigerate overnight or for a few hours.
• On medium heat, add the oil to a pot/dutchpot.
• Add 1tbsp of curry powder to the pan and proceed to cook it for about 1-2 minutes until fragrant.
• Scrape off the excess seasoning (i.e onion, scallions and garlic) and place the chicken pieces into the pot, being careful to not overcrowd.
• Proceed to seal and sear both sides of the chicken until brown.
• Once the chicken is seared, stir in the onion scallions and garlic and saute until translucent.
• Add the sprigs of fresh thyme, pimento berries and stir the pot.
• Pour in the hot water, then bring to a rolling boil
• Reduce the heat to medium/low and simmer with the lid on for 10 minutes.
• Add the sweet potato and pink salt (to taste), stir, then simmer for another 20 minutes.
• Add a splash of water if the gravy reduces too much and becomes too thick.

JAMAICAN CURRY CHICKEN RECIPE

Steps:

• Start preparing your chicken by cleaning and washing it. You can use lemon juice, salt, or white vinegar in a bowl with water to clean the chicken. Remove all excess fat from chicken. Rinse chicken with water after cleaning
• Begin seasoning the chicken by adding 2 tablespoons of curry powder and 1 tablespoon of black pepper. You can then add your chopped scallions (green onions), garlic, onion, green pepper, scotch bonnet pepper (habanero) and rub vigorously into the chicken until the all pieces are coated with your seasonings.
• Add 4 tablespoons of vegetable oil to a heated saucepan (medium flame) then add 2 tablespoons of curry powder to the heated oil . Let it cook for about 3 minutes.
• You then add your chicken to the saucepan, cover, and let cook for about 15 minutes (stirring occasionally). Add in 2 cups of water then add 1 sliced tomato, 3 sprigs of fresh thyme, the cubed potatoes, and carrots and let cook for 35 minutes.

JAMAICAN CURRY CHICKEN RECIPE

Steps:

• Cut the chicken into small pieces (allows faster cooking).
• Wash in vinegar or lime juice under running water then drain.
• Add salt and black pepper along with curry powder then combine with a wooden spoon or your hand. No need to marinate the chicken.
• Place saucepan or Jamaican Dutch pot is also known as dutchie on medium heat stove adding the cooking oil.
• Burning the Jamaican curry:- this is actually the process where we release the flavor of the curry by adding a ⅓-¼ cup of curry powder, ginger, and garlic to the oil to fry stirring continuously with a wooden spoon. Max 3 mins, DO NOT let the curry BURN.
• Add the seasoned chicken to the pot remembering to stir and blend the curry and chicken together then cover the pot with its lid. Stir at intervals for 20 mins.
• Add remaining ingredients including water or coconut milk excluding the bell peppers. Use the scotch bonnet pepper if you enjoy spicy food, it's pretty hot. Allow another 10 mins remember to stir at intervals.
• Add bell peppers. If you wish to thicken your gravy mix 2 tbs of all-purpose flour with 4 tbs water then stir this in to add a little body to your gravy. Allow 5 mins.
• Guess what after 5 mins turn off your stove your meal is ready. Serve with any side dish of your choice and get it while it's nice and hot!!