Golden Jamaican Curry Chicken
Tender chicken simmered in a golden, aromatic Jamaican curry sauce with vegetables.
Equipment
- Mixing bowls
- Large skillet or Dutch oven
- Knife
- Cutting board
Ingredients
Chicken & Marinade
- 2 lbs chicken thighs bone-in, skin-on, cut into pieces
- 2 tbsp Jamaican curry powder golden curry preferred
- 1 tsp allspice
- 1 tsp paprika
- 0.5 tsp cayenne pepper optional
- 1 tsp salt
- 0.5 tsp black pepper
Aromatics & Sauce
- 2 tbsp vegetable oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 inch fresh ginger grated
- 1 Scotch bonnet pepper finely chopped, optional
- 1 cup chicken broth
- 1 cup coconut milk
- 2 potatoes diced
- 2 carrots sliced
- 1 lime juiced
- fresh cilantro for garnish
Instructions
- Marinate chicken with 1 tbsp curry powder, allspice, paprika, cayenne (optional), salt, and black pepper. Refrigerate 30 min to 2 hrs.
- Heat oil in skillet or Dutch oven over medium-high heat. Brown chicken on all sides, then remove.
- Sauté onions, garlic, ginger, and Scotch bonnet pepper for 3–4 minutes until fragrant.
- Add remaining 1 tbsp curry powder, stir for 1–2 minutes to toast spices.
- Deglaze pan with chicken broth, scraping up brown bits. Stir in coconut milk and return chicken.
- Add potatoes and carrots. Cover and simmer 25–30 minutes until chicken and vegetables are cooked.
- Squeeze lime juice over curry. Adjust seasoning, stir gently.
- Garnish with fresh cilantro. Serve hot with rice or flatbread.
Notes
Marinating longer enhances flavor. Use full-fat coconut milk for richer sauce.