Jamaican Curry Chicken Recipe

Method11 steps

1. 1

   Step 1: Peel and chop the yellow onion (1) and garlic (4). Wash and chop the green onions (3) and half green bell pepper. Strip the leaves from all three fresh thyme sprigs, discarding their stems. If using Scotch bonnet, wash, deseed and chop it, then wash your hands. Combine these prepared aromatics in a bowl.

   Uses 1 yellow onion, chopped in step 1 · 3 green onions, chopped in step 1 · ½ green bell pepper, chopped in step 1 · 4 garlic cloves, chopped in step 1 · 1 Scotch bonnet pepper, deseeded and chopped in step 1, optional · Leaves from 3 fresh thyme sprigs, stems removed in step 1

2. 2

   Step 2: Peel the russet potato (1 large) and cut it into small chunks. Keep it separate from the marinade vegetables and refrigerate in a covered container until the final part of cooking.

   Uses 1 large russet potato, chopped in step 2

3. 3

   Step 3: Pat the boneless skinless thighs dry and cut all the chicken (2 lb) into pieces about 5 cm / 2 inches across. Clean the knife and board and wash your hands after handling the raw chicken.

   Uses 2 lb boneless skinless chicken thighs, cut into 5 cm / 2-inch pieces in step 3

4. 4

   Step 4: Mix the chicken pieces with all the prepared marinade aromatics, one tablespoon of curry powder and all the all-purpose seasoning (1 tsp) until evenly coated. Cover and refrigerate for at least one hour, or up to overnight.

   Refrigerate seasoned chicken for at least 1 hour · 60 minUses All the cut raw chicken · All the prepared aromatics and optional Scotch bonnet · 1 tbsp curry powder from the total 2½ tbsp · 1 tsp all-purpose seasoning

5. 5

   Step 5: Lift the chopped vegetables and loose thyme leaves away from the marinated chicken and keep them in a separate bowl. Keep both the chicken and the raw-chicken-contact aromatics ready to cook; neither is a fresh uncooked garnish.

   Uses All the marinated chicken and its actual vegetables and thyme

6. 6

   Step 6: Heat all the olive oil (3 tbsp) in a heavy-bottomed pot over medium heat. Stir in the remaining one-and-a-half tablespoons of curry powder and cook for twenty to thirty seconds, just until fragrant without scorching.

   Bloom remaining curry powder in olive oil · 1 minUses 3 tbsp olive oil · Remaining 1½ tbsp curry powder from the total 2½ tbsp

7. 7

   Step 7: Add all the actual separated marinade vegetables and thyme to the curry oil and cook for three to five minutes until the onion softens. Add about one tablespoon of the separate optional pan water only if the vegetables look dry.

   Soften the separated marinade aromatics · 5 minUses All the fragrant curry oil · All the actual separated marinade vegetables and thyme; keep chicken ready · About 1 tbsp extra water only if the aromatics look dry

8. 8

   Step 8: Add all the actual marinated chicken and the quarter cup of braising water to the aromatic pot. Bring to a gentle simmer, cover with a tight-fitting lid and reduce the heat to medium-low.

   Uses All the aromatic curry base · All the marinated chicken kept apart from its vegetables · ¼ cup water for chicken braise

9. 9

   Step 9: Simmer for fifteen to twenty minutes, stirring occasionally, before adding the potato. This is the first part of the total thirty-to-thirty-five-minute chicken simmer; the final fifteen minutes follow with the potato.

   First chicken simmer before potato · 20 minUses The complete covered chicken curry

10. 10

    Step 10: Stir all the prepared potato chunks into the chicken curry. Cover and simmer for fifteen minutes more, stirring occasionally, until the potato is tender and the chicken reaches at least 74°C / 165°F throughout. Continue cooking if needed for both endpoints.

    Final 15 min simmer with potato · 15 minUses The actual chicken curry after its first simmer · All the potato chunks kept separate from the marinade

11. 11

    Step 11: Take the fully cooked chicken and tender potato curry off the heat. Taste and season with the separate salt and black pepper as needed, then divide into four portions and serve.

    Uses The complete cooked chicken curry · Salt for final tasting, as needed · Black pepper for final tasting, to taste