Original Jamaican Curry Chicken Recipe
Original Jamaican Curry Chicken Recipe made with chicken thighs, lime, vinegar, Jamaican curry powder, pimento berries, onion, scallions, garlic, thyme, vegetables, coconut milk, and scotch bonnet.
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Servings: 4
Ingredients
Chicken Cleaning Ingredients
- 4 limes
- 2 tbsp vinegar
Chicken Marinade Ingredients
- 2 lb skin-off chicken thighs cut into cubes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp pimento berries
- 1 tbsp all-purpose seasoning
- 3 Maggi cubes 4 g each
- 2 tbsp Jamaican curry powder
- 1/2 tsp ground cumin
- 1 small yellow onion chopped
- 2 scallions chopped
- 2 garlic cloves minced
- 3 sprigs thyme
Curry Ingredients
- 2 tbsp vegetable oil
- 1/2 tbsp Jamaican curry powder
- 1 russet potato peeled and cubed
- 2 carrots peeled and cut into rounds
- 1 bell pepper diced
- 2 scallions chopped
- 3 sprigs thyme
- 1 c coconut milk
- 1 scotch bonnet pepper stem removed, with a small hole poked in the center
- Water as needed
Instructions
Clean the chicken.
- Place the cubed chicken thighs in a clean bowl. Squeeze the juice from the limes over the chicken and add the vinegar. Mix until the chicken is fully coated.
Rinse the chicken.
- Fill the bowl with cold water and gently swish the chicken to rinse. Drain the water and repeat until the water runs clear. Drain the chicken thoroughly.
Prepare the marinade.
- In a large bowl, combine the drained chicken with the salt, black pepper, pimento berries, all-purpose seasoning, Maggi cubes, Jamaican curry powder, ground cumin, chopped onion, chopped scallions, minced garlic, and thyme.
Marinate the chicken.
- Mix until the chicken is evenly coated with the marinade. Cover the bowl and refrigerate for at least 2 hours, or overnight for a deeper flavor.
Heat the oil.
- When ready to cook, heat the vegetable oil in a large pan over medium heat.
Cook the curry powder.
- Add the additional Jamaican curry powder to the hot oil. Stir until the curry powder bubbles and becomes fragrant. Do not allow the curry powder to burn.
Add the marinated chicken.
- Add the marinated chicken and any remaining marinade to the pan. Stir briefly to coat the chicken in the curry oil.
Cook the chicken.
- Cover the pan and cook over low heat for approximately 8 minutes, without stirring, until the chicken begins to release its juices.
Turn the chicken.
- Turn the chicken pieces, cover again, and cook for an additional 5 minutes.
Add the vegetables and aromatics.
- Add the cubed potato, carrot rounds, diced bell pepper, chopped scallions, thyme sprigs, and scotch bonnet pepper to the pan.
Add the coconut milk and water.
- Pour in the coconut milk. Add enough water to come just below the top of the ingredients. The chicken and vegetables should not be fully submerged.
Simmer the curry.
- Cover the pan and cook for 5 to 7 minutes, or until the chicken and vegetables begin to soften.
Reduce the sauce.
- Uncover the pan and continue cooking for approximately 5 minutes, or until the vegetables are tender and the sauce has slightly reduced.
Serve.
- Remove the thyme stems and scotch bonnet pepper, if desired. Serve the curry chicken warm over rice.
Notes
To make this Original Jamaican Curry Chicken Recipe gluten free, verify that the Jamaican curry powder, all-purpose seasoning, Maggi cubes, pimento berries, coconut milk, vinegar, and all packaged ingredients are labeled gluten free. Some seasoning blends and bouillon cubes may contain gluten or wheat-based additives. Use gluten-free certified seasonings when needed. Serve with gluten-free sides such as plain rice, rice and peas made with gluten-free ingredients, or gluten-free roti. Use clean cookware, utensils, and prep surfaces to prevent cross-contact.