Best Jamaican Curry Chicken Recipe 415 Recipes

JAMAICAN CURRY CHICKEN RECIPE

Steps:

• Cut up the chicken and add it to a mixing bowl. Rub the chicken pieces with curry powder, adobo seasonings, allspice, dried thyme, and salt and pepper to taste.
• Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and peppers to the pot and stir. Cook for 5 minutes to soften.
• Add the green onion, garlic, ginger and 2 tablespoons Jamaican curry powder. Cook 2-3 minutes, to let the curry powder bloom. This is called "burning the curry", which is not actually burning it.
• Add the chicken and cook for 10 minutes to brown all sides, flipping half way through.
• Stir in the coconut milk or chicken broth, potatoes and carrots. Taste and adjust with salt, pepper and hot sauce to your personal tastes. Add a few sprigs of fresh thyme here if you'd like.
• Bring to a boil, then cover and reduce the heat. Simmer for 20-30 minutes, or until the vegetables are softened and the chicken is fall-off-the-bone tender and cooked through. It should measure 165 degrees F internal when measured with a meat thermometer.
• Serve! I like to garnish mine with fresh chopped parsley and red pepper flakes.

JAMAICAN CURRY CHICKEN

Steps:

• Sprinkle the chicken with salt. Set aside.
• In a Dutch oven or similar deep, sturdy pot, heat the oil over medium. Once it is hot, add the onions, and cook, stirring occasionally, until the onions begin to soften and turn translucent, 5 to 8 minutes.
• Stir in the red bell pepper, jalapeños, garlic, and ginger. Cook, stirring often, for 2 minutes.
• Add curry powder, turmeric, allspice, and cayenne. Cooking, stirring constantly, until spices turn deep gold and become ultra fragrant, about 1 minute.
• Add the chicken and sauté for 5 minutes, stirring often. It should look golden on the outside but does not need to be completely cooked through.
• Add the potatoes. Cook, stirring often, for 3 minutes.
• Add the coconut milk, Worcestershire, vinegar, and hot sauce. Stir to combine. Bring to a simmer. Continue to simmer, reducing the heat to low as needed, until the chicken is tender and cooked through, the potatoes are tender, and sauce has slightly reduced, 15 to 20 minutes. Stir every few minutes to keep the sauce from sticking.
• Taste and season with additional salt or hot sauce as desired. Serve hot over rice, with a big sprinkle of cilantro.

JAMAICAN CURRY CHICKEN

Steps:

• Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
• Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.
• Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.

JAMAICAN CURRY CHICKEN

Steps:

• Pat the chicken pieces dry with a paper towel and then add them into a large bowl. Season the chicken with 2 tablespoons of curry powder, allspice, salt, ginger, garlic powder, ground coriander, and worcestershire. Use your hands (fitted with disposable gloves, if desired) to massage the spices into the chicken very well.
• Cover the bowl with a lid/plastic wrap and transfer it into the refrigerator to marinate for at least 1 hour, preferably overnight.
• Using a large braiser or deep skillet over medium heat, coat the bottom of the pan with 2 tablespoons of oil. When the oil is hot and shimmering, sprinkle in the remaining 2 tablespoons of curry powder. Use a wooden utensil to stir the spice into the oil. Burn the curry in the oil, stirring frequently, until the curry is fragrant and takes on a deep, golden brown color- about 30 seconds.
• Add the chicken pieces into the pan, careful not to overcrowd, work in batches if you need to. Once the chicken is in the pan, do not disturb. Allow the chicken to brown and achieve a deep, golden sear, about 2-3 minutes on each side. >> Use the additional tablespoon of oil, if needed. Then set the browned chicken aside onto a clean plate and repeat the process until all chicken is browned.
• Return all chicken pieces back into the pan. Add in the sliced bell pepper, onion, scallions, garlic, fresh thyme, and scotch bonnet. Pour in the chicken stock and use a wooden utensil to gently stir everything together (being careful not to burst the pepper).
• Cover the pan with a lid and reduce the heat to medium-low. Allow the chicken and aromatics to stew together for 35 minutes.
• Uncover the pan and turn the chicken pieces. Nestle in the chopped carrots and potatoes and spoon some of the pan juices over them.
• Cover the pan once more and continue cooking for another 30 minutes, or until the potatoes/carrots are fork-tender.
• Uncover the pan and check for chicken doneness (to be precise, the internal temperature should be at least 165°F). Then remove from heat and discard the thyme sprigs and pepper.
• Serve the curry chicken with pan juices immediately onto plates alongside cooked white rice and extra scallions, if desired. Enjoy!

JAMAICAN STYLE CURRY CHICKEN

Steps:

• Heat vegetable oil in a skillet over medium-high heat; cook and stir onion, tomato, garlic, curry powder, habanero pepper, and thyme until onion is golden, about 7 minutes. Stir in chicken and cook until chicken is lightly browned, about 5 minutes.
• Pour water into the skillet, reduce heat to low; cover and simmer until chicken is no longer pink at the center, about 30 minutes. Season with salt.

JAMAICAN CURRY CHICKEN AND POTATOES

Steps:

• Place chicken in a large bowl. Season chicken with the garlic powder, 2 teaspoons salt and 1/2 teaspoon pepper, making sure it's evenly coated. Let come to room temperature.
• Heat a deep Dutch oven or heavy pan over medium-high. Drizzle in the olive oil. Add sliced onions, season with salt and pepper. Using a rubber spatula or wooden spoon, stir to combine, and cook until soft and fragrant, 3 to 4 minutes. Add garlic, stirring to keep the garlic from scorching, and cook for 30 seconds or until tender. Using a pair of tongs or a spoon, remove onions and garlic from the pan; set aside in a bowl.
• If needed, add more oil to coat the bottom of the pan. Reduce the heat to medium. Add the room-temperature chicken to the pan, and sear chicken on both sides, in batches if necessary, until golden brown, about 7 to 8 minutes total.
• Sprinkle curry powder over and around chicken. Let the spices bloom and toast until fragrant, about 2 minutes.
• Add reserved onions and garlic to the pan. Using a paring knife, pierce the Scotch bonnet pepper. Add to the pan. Add potatoes, and stir to evenly coat chicken and potatoes.
• Pour in chicken stock to nearly cover the chicken. Add the bay leaf and thyme sprigs. Bring to a simmer. Remove Scotch bonnet pepper. Cover pot and cook for 30 minutes, or until chicken is tender and falling off the bone. Taste and adjust the curry powder, salt and pepper as needed.
• In a small bowl, combine cornstarch with 1/4 cup water to form a slurry. (The chicken curry can be eaten as is, like a soup, or slurry can be added to thicken the sauce to a gravy-like consistency.) Add 1 tablespoon of the slurry, and bring to a boil to thicken, adding more slurry to reach desired consistency. Retrieve bay leaf and thyme stems and discard. Serve with rice.