Original Jamaican Curry Chicken Recipe
This Original Jamaican Curry Chicken Recipe features bone-in chicken marinated in authentic Jamaican curry powder, fresh herbs, and spices. Slow-cooked with hearty vegetables and bold seasonings, this flavorful dish is perfect served with rice or roti.
6 Servings
Ingredients
- 15 sprigs fresh thyme approximately 1 tablespoon leaves
- 1 small red onion coarsely chopped
- 3 medium scallions thinly sliced (approximately 1/3 cup)
- 1 small habanero or scotch bonnet pepper thinly sliced
- 2 tablespoons Maggi all-purpose seasoning
- 2 tablespoons + 1 teaspoon Jamaican curry powder such as Beta Pac, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon freshly ground black pepper
- 4 pounds bone-in chicken pieces cut into 3-inch portions
- 2 cloves garlic minced
- 2 tablespoons vegetable oil
- 2 cups water
- 2 medium white potatoes approximately 12 ounces, peeled and diced
- 1 medium carrot peeled and diced
- 1 chicken bouillon cube or 1 teaspoon bouillon powder/paste
- 6 allspice berries
- Salt to taste
- Roti or steamed rice for serving
Instructions
Prepare the Marinade:
- In a large mixing bowl, combine the fresh thyme leaves, chopped red onion, sliced scallions, and thinly sliced scotch bonnet pepper. Add the Maggi all-purpose seasoning, 2 tablespoons of Jamaican curry powder, garlic powder, onion powder, ground white pepper, and black pepper. Stir well to create the marinade.
Marinate the Chicken:
- Cut the bone-in chicken pieces into 3-inch portions. Add the chicken to the marinade, ensuring each piece is thoroughly coated. Massage the marinade into the chicken using your hands (gloves recommended). Cover the bowl and refrigerate for at least 1 hour or preferably overnight to allow the flavors to develop.
Sauté the Aromatics:
- In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Add the minced garlic and the remaining teaspoon of Jamaican curry powder. Stir constantly for about 15 seconds until fragrant.
Brown the Chicken:
- Using tongs, transfer the marinated chicken into the pot, reserving any leftover marinade. Brown the chicken for about 5 minutes, turning to ensure even color. Adjust heat as necessary to prevent burning.
Add the Liquid:
- Pour 2 cups of water into the reserved marinade and stir to combine. Add this liquid to the pot with the chicken. Cover and bring to a boil over medium-high heat. Cook for 30-35 minutes, stirring occasionally. Maintain the liquid level at least halfway up the chicken, adding more water if needed.
Incorporate Vegetables and Seasonings:
- Add the diced potatoes, carrots, chicken bouillon cube, and allspice berries to the pot. Stir until the bouillon dissolves. Season with salt to taste. Cover and continue to cook for 8-10 minutes, or until the potatoes are fork-tender and the sauce has thickened to a gravy-like consistency.
Serve:
- Remove from heat and serve hot with roti or steamed rice.
Notes
To make this dish gluten-free, substitute the Maggi all-purpose seasoning with a gluten-free all-purpose seasoning blend. Ensure the chicken bouillon used is certified gluten-free. Serve with gluten-free rice instead of roti.