Jamaican Curry Chicken

Authentic Jamaican Curry Chicken
Experience the vibrant and robust flavors of the Caribbean with this traditional Jamaican Curry Chicken. Skillfully seasoned and slow-cooked to perfection, this dish offers a delightful medley of aromatic spices and tender meat. Perfect for a hearty main course, serve it with warm roti for the ultimate comfort food experience.

Ingredients

🍗 4 lbs Chicken Leg Quarters, skin removed, bones mostly cleaned, chopped
🍋 1 Lime, for washing chicken
🍶 1/4 - 1/2 cup White Vinegar, unbranded
🧅 1 Medium Onion, diced
🌿 1 bunch Scallion, chopped
🌿 1 Large Sprig Thyme or 1/4 cup fresh leaves
🧄 4-5 cloves Garlic, minced
🫚 2 thumb-sized pieces Ginger, sliced/chopped
🌶️ 1/2 - 1 whole Scotch Bonnet Pepper, sliced
🌿 Approximately 3 tablespoons All-Purpose Seasoning, unbranded
🌿 Approximately 2 teaspoons Black Pepper, unbranded
🌿 1 tablespoon Garlic Powder, unbranded
🌿 1 tablespoon Onion Powder, unbranded
🌿 Approximately 3-4 tablespoons Curry Powder, unbranded
🫒 1/4 cup Olive Oil, unbranded
💧 2-3 cups Water
🥔 3-4 Medium Potatoes, peeled and cubed
🥕 2-3 Medium Carrots, peeled and diced

Instructions

1- Preparing the Chicken:

Remove the skin and clean the bones from the chicken leg quarters. Cut them into bite-sized pieces.

2- Cleaning the Chicken:

In a large bowl, squeeze the juice of one lime and add vinegar.
Mix thoroughly with chicken pieces, rinse with water, and drain. Repeat until water is clear.

3- Preparing Aromatics:

Dice the onion, chop scallions, mince garlic, slice ginger, and dice the Scotch bonnet pepper.
Prepare the sprig of thyme.

4- Seasoning the Chicken:

Mix the cleaned chicken with diced onion, scallions, garlic, ginger, Scotch bonnet pepper, and thyme.
Add seasoning: all-purpose seasoning, black pepper, garlic, onion powder, and curry powder.
Drizzle with olive oil and mix well.

5- Optional Marination:

For enhanced flavor, let the chicken marinate for 30 minutes or overnight.

6- Toasting the Curry Powder:

Heat olive oil in a large Dutch pot over medium heat.
Add curry powder and toast until fragrant and slightly darker, stirring constantly.

7- Cooking the Chicken:

Add seasoned chicken pieces to the pot. Ensure the pot is not overcrowded.
Stir to coat chicken in curry mixture, then cover to allow chicken to release its juices.

8- Adding Water:

Once enough liquid is released, add water to cover chicken.
Stir well and let simmer for 15 minutes.

9- Adding Vegetables:

Peel and cube potatoes and dice carrots.
Add potatoes to the pot, seasoning with extra black pepper and all-purpose seasoning.
Stir and cook for another 15 minutes.

10- Finishing the Dish:
- Add the carrots, gently stir, reduce heat to low, cover, and simmer for 5 more minutes to meld flavors.

11- Serving:
- Serve hot Jamaican curry chicken with freshly made roti.

Prep Time: 20-30 minutes
Cook Time: 35-40 minutes
Total Time: 55-70 minutes
Servings: 6-8
Equipment: Kitchen Shears, Large Stainless Steel Mixing Bowl, Red Plastic Cutting Board, Kitchen Knife, Strainer, Dutch Pot (YAT TAIWAN LIKES 28cm), Large Metal Spoons, Vegetable Peeler, Glass Bowl, Disposable Gloves, Electric Range Stovetop, Towel, Square White Ceramic Serving Plate