Ingredients
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Tefal Taste Twin Frying Pan Set, 20 cm & 28 cm
Non-Stick • Thermo-Spot • Lightweight • All hobs (except induction)
- Thermo-Spot shows the right searing temperature.
- 20 cm for eggs & crêpes • 28 cm for family meals.
- Easy-clean non-stick interior; comfy handles.
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Equipment
Method
- This recipe follows the traditional Jamaican method of “burning” the curry and slow-simmering the chicken to create that unmistakable depth of flavor.
Step 1: Prepare and Season the Chicken
- Wash and pat dry the chicken pieces.
- In a large mixing bowl, season the chicken with:
- Jamaican green seasoning, curry powder (2 tbsp), all-purpose blend, brown sugar, allspice, smoked paprika, salt, and black pepper.
- Massage the seasonings into the chicken thoroughly.
- Cover and marinate for at least 1 hour, or overnight in the refrigerator for maximum flavor.
Step 2: “Burn” the Curry
- (A key Jamaican technique that deepens the curry’s flavor and aroma.)
- In a large heavy pot, heat 2 tablespoons olive oil over medium heat.
- Add 2½ tablespoons of curry powder directly to the oil.
- Stir constantly for 30–45 seconds, until the curry darkens slightly and becomes fragrant.
- Be careful not to burn it completely — just enough to release the oils and intensify the spice flavor.
Step 3: Brown the Chicken
- Add the marinated chicken pieces to the pot in batches, searing them on each side until lightly browned.
- Let the chicken absorb the curry base for about 5 minutes.
- Add the garlic and ginger, stirring gently to coat the chicken.
Step 4: Add the Vegetables
- Stir in the onions, bell pepper, carrots, and celery (if desired for extra texture).
- Cook for 3–4 minutes, letting the vegetables soften slightly and absorb the curry flavor.
Step 5: Add the Liquids and Simmer
- Pour in the chicken stock and coconut milk.
- Add the thyme sprigs, Scotch bonnet pepper, and tomatoes if you prefer a tomato-rich version.
- Stir everything together and bring to a gentle simmer.
- Reduce the heat to low, cover, and cook for 40–45 minutes, stirring occasionally.
Step 6: Add the Potatoes
- Add the diced potatoes to the curry and continue cooking for another 15–20 minutes, until the potatoes are tender and the sauce thickens beautifully.
Step 7: Adjust and Finish
- Taste the sauce and adjust seasonings — add more salt, black pepper, or a touch of brown sugar if needed.
- Stir in the Jamaican pepper sauce (optional) for extra heat and flavor.
- For extra color and richness, stir in a little browning at the end.
- Simmer uncovered for 5 more minutes to thicken the curry sauce to your liking.
Step 8: Serve and Garnish
- Serve hot over a bed of steamed white rice or Jamaican rice and peas. Garnish with fresh parsley or scallions for a pop of color.
Notes
🧊 Storage & Reheating
To Store:
Cool completely and store in an airtight container for up to 4 days in the refrigerator.
To Freeze:
Portion into freezer-safe containers and freeze for up to 2 months.
Thaw in the fridge overnight before reheating.
To Reheat:
Reheat on the stovetop over low heat with a splash of water or coconut milk until hot and saucy again.
🥄 Variations
Give your curry chicken a personal twist with these delicious variations:
Curry Chicken with Vegetables: Add peas, pumpkin chunks, or spinach for extra texture and nutrients.
Curry Chicken and Dumplings: Drop small boiled dumplings into the sauce for a hearty one-pot meal.
Spicy Coconut Curry: Add extra Scotch bonnet or a teaspoon of cayenne for a fiery kick.
Mild Family Version: Use only half a Scotch bonnet or remove the seeds for gentle heat.
Herb-Infused Curry: Add chopped cilantro or basil for a fragrant finishing touch.
Creamier Texture: Stir in a tablespoon of extra coconut cream before serving.
Curry Chicken with Rice Noodles: For a fusion twist, serve over noodles instead of rice.
❓ 10 FAQs
1. What makes Jamaican curry different from Indian curry?
Jamaican curry uses turmeric-heavy blends with allspice, thyme, and Scotch bonnet pepper, giving it a unique warmth and island flair. 2. Do I have to “burn” the curry powder?
Yes! It’s an essential step that deepens the flavor and prevents the curry from tasting raw or powdery. 3. Can I use boneless chicken?
Yes, but bone-in pieces add richer flavor. Boneless thighs are a good alternative. 4. How spicy is this dish?
It depends on your Scotch bonnet! Keep it whole for mild heat or slice it open for fiery spice. 5. Can I skip the coconut milk?
You can replace it with extra broth, but coconut milk gives the curry its creamy texture and signature flavor. 6. Can I make this ahead of time?
Yes — curry chicken tastes even better the next day as the flavors meld together. 7. What should I serve it with?
Traditional sides include white rice, rice and peas, fried plantains, or roti. 8. Can I substitute Jamaican curry powder with another type?
Try to use authentic Jamaican curry for the best flavor — others may be too mild or lack the island spices. 9. What’s “browning,” and do I need it?
Browning is a Jamaican sauce made from caramelized sugar, adding depth and color — it’s optional but adds a richer tone. 10. Can I make it in an Instant Pot?
Yes! Brown the chicken on sauté mode, add ingredients, and pressure cook for 15 minutes, followed by a natural release. 🏁 Conclusion This Authentic Jamaican Curry Chicken is a celebration of flavor, culture, and comfort. From the sizzling “burning” of the curry powder to the simmering coconut sauce infused with Scotch bonnet and thyme, every step captures the vibrant soul of Jamaican cuisine. It’s spicy, creamy, hearty, and absolutely unforgettable — the kind of dish that brings warmth to your table and joy to every bite. Whether you’re new to Caribbean cooking or a longtime fan, this recipe is your gateway to experiencing real island flavor. So grab your pot, turn up some reggae, and let the intoxicating aroma of Jamaican curry fill your kitchen.
Jamaican curry uses turmeric-heavy blends with allspice, thyme, and Scotch bonnet pepper, giving it a unique warmth and island flair. 2. Do I have to “burn” the curry powder?
Yes! It’s an essential step that deepens the flavor and prevents the curry from tasting raw or powdery. 3. Can I use boneless chicken?
Yes, but bone-in pieces add richer flavor. Boneless thighs are a good alternative. 4. How spicy is this dish?
It depends on your Scotch bonnet! Keep it whole for mild heat or slice it open for fiery spice. 5. Can I skip the coconut milk?
You can replace it with extra broth, but coconut milk gives the curry its creamy texture and signature flavor. 6. Can I make this ahead of time?
Yes — curry chicken tastes even better the next day as the flavors meld together. 7. What should I serve it with?
Traditional sides include white rice, rice and peas, fried plantains, or roti. 8. Can I substitute Jamaican curry powder with another type?
Try to use authentic Jamaican curry for the best flavor — others may be too mild or lack the island spices. 9. What’s “browning,” and do I need it?
Browning is a Jamaican sauce made from caramelized sugar, adding depth and color — it’s optional but adds a richer tone. 10. Can I make it in an Instant Pot?
Yes! Brown the chicken on sauté mode, add ingredients, and pressure cook for 15 minutes, followed by a natural release. 🏁 Conclusion This Authentic Jamaican Curry Chicken is a celebration of flavor, culture, and comfort. From the sizzling “burning” of the curry powder to the simmering coconut sauce infused with Scotch bonnet and thyme, every step captures the vibrant soul of Jamaican cuisine. It’s spicy, creamy, hearty, and absolutely unforgettable — the kind of dish that brings warmth to your table and joy to every bite. Whether you’re new to Caribbean cooking or a longtime fan, this recipe is your gateway to experiencing real island flavor. So grab your pot, turn up some reggae, and let the intoxicating aroma of Jamaican curry fill your kitchen.