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Jamaican Curry Chicken

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A vibrant and aromatic dish that encapsulates the rich flavors of Jamaica, featuring perfectly marinated chicken in a creamy coconut curry sauce.

Ingredients

Scale
  • 2 lbs chicken thighs/breasts (cut into medium-sized pieces)
  • 1 ½ tbsp curry powder
  • 1 tbsp all-purpose seasoning
  • 1 tsp cumin
  • 1 tsp cayenne pepper
  • 1 tsp turmeric powder
  • ½ tsp salt
  • ½ tsp black pepper (optional)
  • 2 tbsp green seasoning blend
  • 1 small onion (sliced)
  • 2 stalks escallion (crushed)
  • 1 large Irish potato (diced)
  • 1 scotch bonnet pepper
  • ½ cup coconut milk
  • ¾ cup chicken stock (or water)
  • Pimento seeds (optional)
  • 2–3 sprigs of thyme
  • 2 tbsp vegetable oil

Instructions

  1. Clean the chicken by removing skin and fat, then wash it in vinegar, lime, and water. Pat dry to remove excess water and cut into medium-sized pieces.
  2. Season the chicken in a large bowl with the green seasoning, cayenne pepper, salt, black pepper, 1 tbsp curry powder, turmeric powder, all-purpose seasoning, and cumin. Marinate for 2 hours or overnight for optimal flavor.
  3. Heat the vegetable oil in a large pot over medium flame.
  4. Add the pimento seeds and ½ tbsp curry powder to the oil. Stir and allow the curry to ‘burn’ before adding the chicken pieces.
  5. Sear the chicken for 2-3 minutes on each side, ensuring it gets a nice golden color.
  6. Pour in chicken stock and cover. Cook for 10-15 minutes.
  7. Incorporate the coconut milk, onion, Irish potato, escallion, scotch bonnet pepper, and thyme.
  8. Simmer for an additional 5-10 minutes until potatoes are tender.
  9. Adjust seasoning to taste. Remove escallion and thyme before serving.
  10. Serve with your choice of side.

Notes

For the best results, marinate the chicken overnight. Adjust heat level by using less or more scotch bonnet pepper as desired.

Nutrition

Find it online: https://sousviderecipe.com/jamaican-curry-chicken/