Jamaican Chicken Curry

Recipe Name: Jamaican Chicken Curry

Story: So, this is a new dish we tried just a few months ago this year. At a kid's birthday party, of all places lol. They served food made by a Jamaican guy, and "Jamaican Chicken Curry" was one of the dishes. It was the best curry I have ever had.

Years you've been making it: Since 2023

Author / Creator: Brad and Vilma neighbor in Bahrain

Submitted by: Vilma 

Ingredients: 

• Marinade
• • 3 lb skinless chicken thighs
  • 2 tbsp Jamaican curry powder (*see notes)
  • 1 tsp poultry seasoning
  • 1 tsp all-purpose seasoning
  • 1 tsp all-spice seed
  • 2 stalks scallions, chopped 
  • 2 sprigs fresh thyme 
  • 2 cloves garlic, minced 
  • 1/2 tsp fresh ginger, chopped
  • 1 tbsp olive oil 
  • 1/2 tsp salt
• Curry
• • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 large bell pepper, chopped 
  • 1 Scotch Bonnet pepper, chopped for a spicy version or leave whole for a less spicy version (** see notes)
  • 2 cloves garlic, chopped
  • 2 tablespoons Jamaican curry powder
  • 1 - 1 1/2 cups water
  • 1 pound yellow potatoes, peeled and diced
  • 1 large carrot, peeled and diced
  • 3 sprigs of fresh thyme
  • 1/2 tsp all-purpose seasoning
  • Salt and pepper to taste

Directions: 

1. Marinate. Cut chicken thighs into chunks, mix with all marinade ingredients and marinade from 30 minutes to overnight.
2. "Burn the curry powder." Once the marinating is done, heat the oil in a large pot or Dutch oven over medium-high heat. Add the curry powder and cook for about a minute, to let the curry powder bloom. This is called "burning the curry", which is not actually burning it. 
3. Add marinated chicken and cook for 10 minutes to brown, flipping halfway through.
4. Add 1 to 1 1/2 cups of water. Add onion, thyme, salt and pepper to taste, and all-purpose seasoning. The more water you add, the more sauce you will have, but it won't be as thick. Cover and simmer for 15 minutes. 
5. Add carrot, potatoes, bell pepper, garlic, and one whole Scotch Bonnet pepper. Cover and simmer for about 10-15 minutes until veggies are softened, and the chicken is fall-off-the-bone tender and cooked through (165˚ F).
6. Serve with rice and enjoy!! 

Notes: 

* Make sure to use Jamaican curry powder as it is different from other curry powders and affects the taste. This powder has lots of turmeric - it will stain your hands, wooden spatulas. 

** If you do not like it spicy, add the Scotch Bonnet pepper whole and make sure it does not burst during cooking. I used whole Habanero pepper instead because there was no Scotch Bonnet available, and it was amazing. 

Jamaican curry powder: The person who introduced us to this recipe recommended this one from Amazon. I believe any type that says "Jamaican Curry" is fine. I watched lots of videos on YouTube, and a lot of people are recommending the Betapac brand. 

I recommend watching YouTube videos. 

This is a pretty good reference: https://www.chilipeppermadness.com/recipes/jamaican-curry-chicken/

And, these from YouTube:

https://www.youtube.com/watch?v=gq_8e3brwJA&t=584s

https://www.youtube.com/watch?v=2IdtMsQYdbo

This is an example of all-purpose seasoning.