Jamaican Curry Chicken

Drizzling savory, spicy gravy over curry chicken and rice.

Delight in an incredible flavor explosion from homemade curry powder, aromatics, and luscious coconut milk. Tender, juicy chicken smothered in a delectable gravy goes wonderfully over rice.

Course Main

Cuisine Caribbean, Jamaican

Diet Gluten Free

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 625kcal

Author Imma

Ingredients

1 3½-4 pound (1.5-2kg) whole chicken, cut into pieces
salt to taste (¾-1 teaspoon per pound of chicken)
1 teaspoon (2-3g) white pepper (optional)
2 tablespoons (30g) cooking oil
3-4 tablespoons (18-25g) Jamaican curry powder
1 medium onion, diced
2 teaspoons (10g) minced garlic
2 teaspoons (4g) fresh thyme, minced
½ teaspoon (1-2g) paprika (optional)
1 teaspoon (5g) tomato paste (optional)
1-2 cups (236-472ml) whole-fat coconut milk (or low-fat if cutting calories)
2 cups (470ml) chicken broth, more as needed (or water)
1 pound (450g) potatoes, peeled and cut into medium pieces
6 ounces (170g) carrots, sliced
6 ounces (170g) green bell peppers, sliced
6 ounces (170g) red bell peppers, sliced
1 scotch bonnet pepper (optional)
2-3 tablespoons (12-18g) chopped parsley

Instructions

Season the chicken pieces with salt and pepper.
In a large, deep pan, heat oil over medium heat until hot, and then add the chicken. Sear for 3-5 minutes or until slightly browned, turning halfway through. Remove and set aside on a plate.
To the same pan, add the curry powder, onions, minced garlic, thyme, and paprika. Stir for about five minutes, allowing the flavors to bloom.
Add the tomato paste if using and continue cooking while stirring for about 2 minutes.
Pour in the broth and coconut milk. Do a taste test and add salt and pepper if desired. Simmer for about 15 minutes.
Add the chicken, along with its juices, back to the pot and toss in the potatoes and carrots. Cook until the potatoes are tender (about 10 minutes).
Add the sliced bell peppers and cook for another two minutes.
Finally, add the chopped parsley. Adjust the sauce thickness with broth or water and the salt to your preference. Serve and enjoy!

Notes

My original recipe used 2½ pounds of boneless, skinless chicken thighs cut into bite-sized chunks and less liquid. This time, I cut up a whole chicken (hard to find one that's less than 3½ pounds). So I doubled the ½ cup of coconut milk and the 1½-2 tablespoons of curry powder. Other than that, it's the same.
While homemade curry powder is best, feel free to use your favorite store-bought version.
Fat carries flavor, which is why we toast the spices in oil to develop more flavor.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition