Authentic Jamaican Curry Chicken Recipe (2024)

Cuisine Inspiration: Jamaican Get ready, foodies, because we’re diving fork-first into the vibrant world of Jamaican cuisine with this dish. The island vibes are practically packed into every bite!

Primary Cooking Method: Braising Slow and low is the tempo for this dish, y’all! Braising makes sure all those spices get to know each other and the chicken, so every bite is flavor-packed.

Dietary Info: High-Protein, Gluten-Free Worry not about your dietary needs; this chicken dish is a protein powerhouse and keeps it gluten-free. Win-win!

Key Flavor: Spicy, Savory, and Complex This isn’t just any curry; it’s Jamaican curry. Expect a full-bodied, spicy kick complemented by an array of savory notes and a complexity that’ll have your taste buds doing the reggae!

Skill Level: Intermediate You don’t have to be a chef to get this party started, but a little cooking experience will help you handle these spices like a pro.

Special Perks:

1. Flavor Fiesta: This isn’t just food; it’s a carnival in your mouth! The dynamic Jamaican spices bring a unique flavor party you won’t find in any other curry.
2. Health Kick: Jam-packed with lean protein from the chicken and super spices like turmeric, you’re not just eating delicious food; you’re nourishing your body, soul, and taste buds!
3. Meal Prep Friendly: Make a big batch, and you’ve got meals for days! It reheats like a dream, and the flavors meld even more over time. Leftovers? More like flavor-overs!
4. Crowd Pleaser: Perfect for your family dinner or serving up at a big gathering. It’s a universal truth – everybody loves curry, especially when it’s this good.
5. Adaptable Heat: You’re in control of the spice level. Keep it mild for the kiddos or crank up the heat for a true island experience. You call the shots!

1. Marination Station:
   • First things first, let’s get that chicken singing with flavor. Grab a large ziplock bag, rally your chicken pieces, and throw them into the bag.
   • Now, it’s time for that flavor pow-wow. Sprinkle in your curry powder, cumin, salt, and allspice. Seal that bag up tight and give it a good old shake, like you’re a superstar maraca player. Every piece should be coasting in seasoning bliss.
   • Pop your flavor-packed poultry in the fridge for a chill session. Thirty minutes will do, but hey, if you’ve got all night, go for the overnight marination. The longer, the stronger the flavor game!
2. Sizzle and Brown:
   • Heat your oil in a large dutch oven or stockpot over a medium-high heat, ’cause it’s showtime! In go the chicken pieces once the oil is hot enough to sizzle. Cook ’em until they’re just lightly browned, which should take about 5-6 minutes. Keep that stir game strong, folks.
3. Veggie Party:
   • It’s time to introduce your chicken to its flavor friends: scallions, onions, carrots, garlic, fresh thyme, and the infamous scotch bonnet. Give everyone a good stir and let them mingle in the pot for another 4-5 minutes.
4. Simmer Down:
   • Now, pour in your water and welcome the potatoes to the party. Turn the heat down to medium-low and let your curry simmer. You’ll need about 15-20 minutes here, just until the potatoes are soft and inviting.
   • Before you serve, check that gravy. It should be thick and lavish enough to coat the back of a spoon like a culinary velvet robe.
5. Serve It Up:
   • You’ve done it! Now, scoop that luxurious curry into bowls and serve it warm. Whether it’s alongside steamed white rice or traditional Jamaican rice and peas, you’re in for a treat.

Storage 101:

• Once your curry chicken has cooled to room temperature (don’t leave it out longer than 2 hours!), it’s time to store. Portion the curry into airtight containers – glass is great, but BPA-free plastic works too.
• Decide where they’re heading: fridge or freezer? The fridge is perfect for when you plan to re-indulge within 3-4 days. Any longer, and you’re better off giving the freezer a chance to play hero.

Freezer Time:

• Got more curry than you can handle in a few days? No problem! Your freezer isn’t just for ice cream; it’s your curry’s winter wonderland. In the airtight containers, this dish can chill for about 2 months. Pro tip: label your containers with the date so you don’t play the guessing game later on.

Reheat Like a Pro:

• If it’s coming from the fridge, reheat your curry on the stove, low and slow, stirring occasionally. You’re looking for a gentle simmer, not a volcanic eruption.
• Thaw them in the fridge overnight. Then, take it to the stove and reheat it slowly, just like its fridge counterpart.
• To microwave, remove the lid of your container, cover it loosely with a paper towel to avoid splatters, and use medium power in bursts of 2 minutes, stirring in between, until it’s evenly heated through.