Jamaican Curry Chicken Recipe | Authentic Jamaican Style Curry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: habanero

Jalapeños are milder and easier to find.

Remove skin and fat from chicken pieces.

Cut chicken into 2 to 4 smaller pieces.

Drain liquid and discard skin.

Wash chicken with lemon juice or vinegar and water several times.

Season chicken with 1 tablespoon all-purpose seasoning, 1 teaspoon salt, 0.5 teaspoon black pepper, 1 teaspoon garlic powder, 0.5 teaspoon ginger, 0.5 teaspoon cayenne pepper, and 1 tablespoon curry powder. Mix well.

Peel and mince 5 to 6 garlic cloves.

Roughly chop 0.5 white onion and 2 stalks of green onion.

Wash a small handful of thyme.

Peel and dice 2 medium to large white potatoes.

Heat a Dutch pot on high heat and add 2 tablespoons corn oil.

Add minced garlic to the pot and sauté until golden brown.

Add 2 tablespoons curry seasoning to the pot and cook for a couple more minutes.

Pour chicken into the pot and mix to coat with curry seasoning.

Add a small handful of allspice to the pot and cover, cooking for about 2 minutes.

Stir the chicken to prevent sticking and check on it as it releases its natural liquids.

After 5 minutes, remove the cover to check for water formation from the chicken.

Add fresh ingredients (onion and thyme) to the pot and mix well.

Boil 0.5 cup of extra water and add it to the pot, then cover again.

Let cook for about 8 minutes before adding potatoes.

After 8 minutes, add diced potatoes and stir everything together.

Cover the pot again, lower the heat to medium-low, and let simmer for about 15 to 20 more minutes.

Cooking Techniques

Equipment Needed

Spice Level: