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Homemade Original Jamaican Curry Chicken photo

Original Jamaican Curry Chicken

A traditional Jamaican curry chicken recipe with a flavorful lime-based marinade, aromatic spices, and vegetables simmered until tender. Serve warm with rice or Jamaican peas and rice.
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Jamaican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 limejuiced
  • 5 poundsbone-in chicken piecesI used drumsticks and thighs
  • 1 largeonionpeeled and chopped
  • 5-6 clovesgarlicminced
  • 1/4 cupcurry powder
  • 3 tablespoonsadobo seasoningor all-purpose chicken seasoning
  • 1 tablespoonfresh grated ginger
  • 1 tablespoonfresh thyme leaves1 tsp dried thyme
  • 1 teaspoonground allspice
  • 1-2 habanero peppersscotch bonnet seeded and minced
  • 1/4 cupvegetable oil
  • 3 cupschopped potatoespeeled and cut into 1-inch cubes
  • 2 cupschopped carrots
  • 1 1/2 cupschopped bell peppercut into 1-inch cubes
  • 3 cupschicken broth

Equipment

  • Large mixing bowl
  • large 6–8 quart saucepan
  • Tongs
  • Spoon
  • Plate

Method
 

Instructions
  1. Remove the skins from the chicken pieces and place the chicken in a large mixing bowl. Pour the lime juice over the chicken and toss to coat.
  2. Add the chopped onion, minced garlic, ¼ cup curry powder, 3 tablespoons adobo seasoning, 1 tablespoon grated ginger, 1 tablespoon fresh thyme leaves, 1 teaspoon dried thyme, 1 teaspoon ground allspice, and the seeded, minced habanero peppers to the bowl. Toss everything together until the chicken is well coated.
  3. Cover the bowl and let the chicken marinate at room temperature for at least 30 minutes (or refrigerate, covered, if marinating longer).
  4. Heat ¼ cup vegetable oil in a large 6–8 quart saucepan over medium heat until the oil shimmers.
  5. Working in two batches, brown the chicken: add half the chicken pieces and brown 2–3 minutes per side. Remove the first batch to a plate, then brown the remaining pieces 2–3 minutes per side. Return the first batch to the pot so all chicken pieces are in the pot.
  6. Pour any remaining onions and seasonings from the bowl into the pot. Use tongs or a spoon to move the onions and garlic to the bottom of the pot and brown them 2–3 minutes, stirring to prevent burning.
  7. Add the chopped potatoes, chopped carrots, chopped bell pepper, and 3 cups chicken broth. Stir to combine, bring to a gentle simmer, then cover and cook for 25 minutes, reducing the heat as needed to maintain a low simmer.
  8. Uncover and simmer an additional 5 minutes to slightly reduce and thicken the broth. Check that the potatoes and carrots are fork-tender.
  9. Taste and season with salt and pepper if desired. Serve warm with rice or Jamaican peas and rice.

Notes

Notes
Use our
homemade adobo seasoning
to cut down on grocery cost.
This Jamaican Curry Chicken recipe is great to make ahead! Let the curry cool, then transfer to an airtight container. Keep in the fridge for
up to 3-4 days
or freeze for up to
2 months.
Defrost in the fridge overnight, and reheat on the stovetop or in the microwave.