Jamaican Curry Chicken
This spicy Jamaican curry chicken is sooo good! It's a perfect comfort food to be served with some warm steamed rice or plantains. It is very easy to prepare and hope you enjoy making it!
Ingredients
as written
For the marinade
- 5 lbs bone-in chicken
- 5 tablespoons Jamaican curry powder
- 1 scotch bonnet pepper, minced
- 1 onion, minced
- 5 cloves garlic, minced
- 1 (2 inch) finger ginger, grated
- 2 tablespoons paprika
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons allspice
For the curry
- ¼ cup olive oil
- 4 medium potatoes
- ½ cup chopped carrots
- 3 cups boiling water
- 1 tablespoon Jamaican curry powder
- 5 bay leaves
- 2 tablespoons tomato paste
Method
- 01
In a large bowl, mix in the chicken with the curry powder, paprika, minced onion, minced scotch bonnet pepper, grated ginger, minced garlic, all spice, salt and pepper, Allow to marinate for at least one hour or overnight (even better!)
- 02
Heat up the olive oil in a large pot on medium heat. Once the oil is heated, add in the marinated chicken and stir fry in the oil for 5 minutes, turning the chicken occasionally to brown on each side.
- 03
While the chicken is frying, put 3 cups of water to a boil in a separate pot or kettle. Also dice your potatoes into 1 inch cubes and your carrots into 1/2 inch pieces.
- 04
Pour in the boiling water to the pot and stir. Also add in the potatoes, additional curry powder, carrots and bay leaves into the pot. Cook on medium heat for 25 minutes or until the chicken is fully cooked.
- 05
Finally, add the tomato paste into the pot to thicken the curry. The tomato paste should dissolve as you slowly stir it in. Let the curry simmer on low heat for 5 more minutes then turn off. Serve with a bed of rice or plantains. Enjoy!