Jamaican Curry Chicken Recipe
Only a few dishes really hit the spot in the dead of winter – chicken curry is definitely one of them! If you want that comforting curry flavor that makes you want to come back for seconds and turn up the heat, this recipe is for you.
The main part? It’s super hands off after you turn it on. Throw together a quick marinade at the start of your day and it’s ready for dinner. Roast some spices in a pot, and then let it simmer for 30 to 40 minutes while you prepare other things (or just relax, you deserve it). Serve with some plain white or coconut rice and hmmm, you’ll have a whole new spice to your life.
This dish is not for the faint of heart, thanks to Scotch bonnet peppers, one of our favorites given their fruity/severely spicy profile. If you can’t find scotch bonnets, habaneros can play a role. No matter which hot peppers you go with, we definitely recommend wearing disposable gloves when you handle them to avoid capsaicin burns. If you get burned, try dipping your hand or fingers in a paste of baking soda and water. Rinse and repeat until the burning subsides.
It won’t be a problem to find ginger beer, but instead, you can add a few more slices of fresh ginger to the marinade along with 1 tablespoon of sugar. Coconut milk is optional, but helps cut the spice and adds a creamy depth that we recommend.
Made this recipe?
| YIELDS: | PREP TIME: | TOTAL TIME: |
| 6 serving(s) | 25 mins | 5 hr |
Ingredients
FOR THE MARINADE:
10 green onions, roughly chopped
5 cloves garlic, roughly chopped
1 small white onion, quartered
1 Scotch bonnet (or habanero) chili, deseeded
3″ piece of ginger, peeled and thinly sliced
3 1/2 tsp. curry powder
1 tsp. black peppercorns
1 tbsp. ground allspice
1 tbsp. kosher salt
1 c. ginger beer
1/2 water (as needed)
2 lb. boneless, skinless chicken thighs,
cut into 2″ pieces
FOR THE CURRY:
2 tbsp.
vegetable or other neutral oil, divided
1 white onion, diced
1 tbsp. fresh thyme, chopped
2 tbsp. curry powder
Kosher salt
7 green onions, chopped
2 russet potatoes, peeled and cut into 1″ cubes
1 Scotch bonnet chili, deseeded (optional)
2 tbsp. Worcestershire sauce
1 c. water
1/2 c. coconut milk (optional)
Directions
- MAKE THE MARINADE:
Step 1
In a blender, add scallions, garlic, onion, Scotch bonnet, ginger, curry powder, peppercorns, allspice, salt, and ginger beer. Blend until combined. Add up to 1/2 cup water if needed, but keep in mind you’re looking for a thicker marinade.
Step 2
Place chicken into a large bowl and pat dry with a paper towel. Add marinade and toss to coat. Cover and refrigerate for at least 4 hours and up to overnight.
- MAKE THE CURRY:
Step 1
In a large Dutch oven heat, heat oil over medium heat. Add onion and a pinch of salt and cook until soft, about 5 minutes. Add thyme and curry powder, and cook until aromatic, about 1 minute. Add the chicken (discarding any additional marinade), stir once or twice, cover and cook for about 5 minutes. After 5 minutes, stir, then cover and cook for another 5 minutes.
Step 2
Add the onion, scallions, potatoes, Scotch bonnet (if using), Worcestershire, water, and coconut milk (if using). Bring to a simmer, cover and cook for about 30-45 minutes, or until the potatoes are cooked. Season to taste with salt.
Step 3
Ladle the hot curry into bowls and serve with steamed rice.
