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Jamaican Curry Chicken
Jamaican Curry Chicken
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Succulent Jamaican curry chicken with potatoes, scallions, and ginger, a flavorful Caribbean twist on a family favorite. Pair with white rice or roti for a satisfying meal.
Ingredients:
  • 0.25 cup curry powder, divided
  • 2 tablespoons garlic powder
  • 1 tablespoon seasoned salt
  • 1 tablespoon onion powder
  • 2 teaspoons salt
  • 1 sprig fresh thyme, leaves stripped
  • 1 pinch ground allspice, or more to taste
  • salt and ground black pepper to taste
  • 2.25 pounds whole chicken, cut into pieces
  • 3 tablespoons vegetable oil
  • 3 cups water
  • 1 potato, diced
  • 0.5 cup chopped carrots
  • 2 scallions (green onions), chopped
  • 1 (1 inch) piece fresh ginger root, minced
  • 1 Scotch bonnet chile pepper, chopped, or to taste
Instructions:
  • Combine 2 tablespoons each of curry powder, garlic powder, seasoned salt, onion powder, thyme leaves, allspice, salt, and pepper in a bowl. Mix well to create a flavorful curry seasoning. Add chicken to the seasoning and toss until the chicken is evenly coated and flavorful.
  • In a large cast-iron skillet, heat oil and curry powder over high heat until fragrant, about 2 to 3 minutes. Add chicken, then lower heat to medium and stir in water, potato, carrots, scallions, ginger, and chile pepper.
  • Cover skillet and simmer for 30-40 minutes until chicken is cooked through and gravy has thickened. Let chicken cook undisturbed for the last 15 minutes. Use a thermometer to check that the chicken reaches 165 degrees F (74 degrees C) at the thickest part of the thigh. Transfer chicken to a serving dish. If needed, continue simmering gravy uncovered to thicken. Serve chicken with gravy.

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