Jamaican Curry Chicken
A delicious Caribbean dish featuring tender chicken marinated in curry powder and simmered in rich coconut milk for a comforting meal.
Ingredients
For the chicken marinade
- 1.5 lbs chicken pieces (thighs and drumsticks preferred) Bone-in is traditional
- 2 tablespoons curry powder Use Jamaican curry powder if available
- Salt and pepper to taste
For cooking
- 2 tablespoons vegetable oil
- 1 onion chopped
- 3 cloves garlic minced
- 1-2 hot peppers chopped (scotch bonnet is authentic)
- 1 14 oz can coconut milk Full-fat gives a richer sauce
- 1 cup chicken stock
- Fresh thyme for garnish
Instructions
Marination
- In a large bowl, sprinkle the chicken with curry powder, salt, and pepper. Toss to coat evenly. Let marinate for at least 1 hour in the fridge (or up to overnight).
Cooking
- Heat vegetable oil in a large pot over medium heat until shimmering.
- Add the chopped onion and sauté until translucent, about 4–5 minutes.
- Stir in the minced garlic and chopped hot pepper for 30 seconds until fragrant.
- Add the marinated chicken pieces in a single layer (do in batches if needed). Sear until browned on both sides, about 5–7 minutes total.
- Pour in the coconut milk and chicken stock, scraping up any browned bits from the bottom of the pot. Stir to combine.
- Bring to a gentle simmer, cover the pot, and cook for 30–40 minutes, or until the chicken is cooked through and tender.
- Taste and adjust seasoning with salt and pepper. If you want a thicker sauce, remove the lid and simmer uncovered for a few more minutes.
- Garnish with fresh thyme and serve.
Notes
Serve with rice, flatbreads, or fried plantains. Can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.