Jamaican Curry Chicken

Name: Jamaican Curry Chicken
Prep time: 20 min
Cook time: 30 min
Yield: 6
Ingredients: 1/4 cup curry powder, divided; 2 tablespoons garlic powder; 1 tablespoon seasoned salt; 1 tablespoon onion powder; 2 teaspoons salt; 1 sprig fresh thyme, leaves stripped; 1 pinch ground allspice, or more to taste; salt and ground black pepper to taste; 2 1/4 pounds whole chicken, cut into pieces; 3 tablespoons vegetable oil; 3 cups water; 1 potato, diced; 1/2 cup chopped carrots; 2 scallions (green onions), chopped; 1 (1 inch) piece fresh ginger root, minced; 1 Scotch bonnet chile pepper, chopped, or to taste

⏱️ Ready in 50 min 🥄 Prep 20 min 🔥 Cook 30 min 👥 6 servings 👁️ 21 views

I couldn't find a recipe I liked, so here is my family's version of 'curried' chicken. It brings back memories of a childhood spent enjoying food there, where there were very few dishes I wouldn't eat, vegetables or not. This dish is traditionally served on white rice or in a roti, but feel free to get creative!

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🔗 Recipe adapted from AllRecipes

#Curry #Under 1 Hour #Dinner

📊 At a Glance

Prep 20 min

Cook 30 min

Serves 6

Difficulty Hard

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 348

% Daily Value*

Total Fat 20.3g 26%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1353mg 59%

Total Carbohydrate 13.8g 5%

Dietary Fiber 3.1g 11%

Total Sugars 2.1g

Protein 27.8g 56%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl.

Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.

Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes.

Add chicken to the hot oil mixture and reduce heat to medium.

Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.

Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes.

An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed).

Serve chicken with gravy.