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Jamaican Curry Chicken with Potatoes

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Jamaican Curry Chicken with Potatoes
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Jamaican Curry Chicken with Potatoes

Course: Dinner, Main
Servings

4

servings
Prep time

20

minutes
Cooking time

40

minutes
Total time

0

minutes

Ingredients

  • 2.5 lbs chicken leg and thigh quarters thighs cut into 3-4 pieces, legs into 2 pieces

  • 1 tbsp Jamaican curry powder for seasoning chicken

  • 1 tsp all-purpose seasoning

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • Salt and black pepper to taste

  • For the Curry:

  • 1 medium onion chopped

  • 1 ½ tbsp pre-chopped minced garlic in extra virgin olive oil or water

  • 2 sprigs dried thyme or 1 tsp dried thyme

  • 2 tbsp butter

  • 2 tbsp vegetable oil

  • 3 tbsp Jamaican curry powder for cooking

  • 1 tsp scotch bonnet pepper powder

  • 1 tsp ground allspice

  • 1 ½ tsp all-purpose seasoning divided

  • 2 -3 medium potatoes:

  • Majority cut into respectfully bite-sized chunks

  • 1 -2 tbsp finely diced to help thicken the gravy

  • Chicken broth just enough to barely cover the chicken and potatoes

  • 1 tbsp butter for finishing

  • Additional salt and black pepper to taste

Directions

  • Prepare the Chicken:Wash the chicken with vinegar or lime juice, then rinse with water.
  • Pat the thighs and legs dry while whole for easier handling.
  • Using a butcher knife, cut the thighs into 3-4 pieces and the legs into 2 pieces.
  • Pat the chicken dry again and season with Jamaican curry powder, all-purpose seasoning, onion powder, garlic powder, salt, and black pepper. Let marinate for at least 30 minutes (overnight for deeper flavor).
  • Toast the Spices and Sear the Chicken: Heat a Dutch oven or large pot over medium heat. Add 2 tbsp butter and vegetable oil. Stir in the Jamaican curry powder and scotch bonnet pepper powder, toasting the spices for 1-2 minutes until fragrant.
  • Add the seasoned chicken pieces to the pot and sear them briefly on all sides. Mix the chicken into the toasted curry powder and spices to coat evenly.
  • Build the Flavor Base: Add onions and pre-chopped minced garlic to the pot, stirring well to combine. Pour in enough chicken broth to just barely cover the chicken and potatoes, scraping up any browned bits from the bottom of the pot. Add thyme, ground allspice, the remaining ½ tsp all-purpose seasoning, and additional salt and black pepper if needed. Stir to combine and bring to a boil or gentle simmer.
  • Add Potatoes: Add the bite-sized potato chunks and finely diced potato. Stir well to distribute.
  • Reminder: Keep an eye on the pot, stirring occasionally to prevent sticking. There should always be sauce in the pot. If the sauce starts to dissolve before the potatoes are tender, lower the heat and add more chicken broth (preferred) or water.
  • Cover and let simmer for 25-30 minutes, or until the chicken is tender and the potatoes melt in your mouth.
  • Perfect the Gravy: Toward the end of cooking, check the consistency of the gravy. If needed, uncover the pot and let the gravy bubble until it reaches a rich, thick consistency. Once satisfied, turn the heat to low and cover the pot.
  • Finish with Butter: Stir in 1 tbsp butter at the very end to smoothen the curry flavor and balance the richness.
  • Cover the pot, turn off the heat, and move it to an unused burner. Let it rest for 5-10 minutes to allow the flavors to fully “ignite.”
  • Serve hot over jasmine or basmati rice, ensuring plenty of thick, rich gravy in every serving.

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