Jamaican Curry Chicken Recipe
Jamaican curry chicken transforms humble chicken thighs into something golden and complex through patient browning and the slow marriage of spices. The Scotch bonnet adds heat that builds rather than shocks, while the spring onions and green pepper create a textural contrast that keeps each bite interesting. This is the kind of dish that rewards a cast iron skillet and your unhurried attention.
Instructions
Equipment Dutch Oven Instructions Add chicken thighs, all-purpose seasoning, 1 tablespoon of curry powder, onion, green onions, green pepper, garlic cloves, scotch bonnet pepper (if using), and thyme to a large bowl and combine, making sure all chicken pieces are covered with the seasoning.
Cover and refrigerate for at least 1 hour or up to overnight.
One the chicken is done marinating, remove onions, peppers, and garlic cloves from chicken and set aside.
Heat olive oil in a large heavy bottom pot over medium heat.
Add remaining curry powder and stir, cooking for about 20-30 seconds.
Add onions, green pepper, garlic cloves, thyme, and scotch bonnet pepper (if using) to pot and stir until onions have softened, about 3-5 minutes.
If your onions and peppers are looking dry, add about 1 tablespoon of water.
Add chicken and ¼ cup of water to the pot.
Cover and reduce heat to medium low.
Cook, stirring occasionally, for 30-35 minutes.
When there is about 15 minutes remaining, stir in potato and continue to cook covered.
Once chicken is cooked and potatoes are softened, remove from heat.
Salt and pepper to taste..
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
