Jamaican Curry Chicken
You will totally love this version of Jamaican curry chicken and this curry isn’t something like you have had before. This soulful curry will remind you of your grandma’s love and the nostalgic vibe will make you feel the same warmth! You can serve this soulful curry dish with roti or white rice, or any other kind of rice.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Breakfast
Cuisine American, Italian
Servings 6 People
Calories 513 kcal
- 1/4 cup Curry powder
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp salt
- 1 sprig Fresh thyme
- 2 chopped Scallions (green onions)
- 1 piece Fresh ginger root
- 1 chopped Scotch bonnet chile pepper
- 1 pinch Ground allspice
- salt
- ground black pepper
- 2 cups Water
- 1 diced Potato
- 1 tbsp Seasoned salt
- 1/2 cup Chopped carrots
- 2 1/4 pounds Whole chicken
- 3 tbsp vegetable oil
Take a bowl and whisk 2 tbsp of garlic powder, curry powder, seasoned salt, thyme leaves, salt, allspice and pepper in it. Mix chicken in it and pour curry mixture to the point curry mixture is wet and properl blended with chicken.
Take a large cast-iron skillet and heat oil and 2 tbsp of curry powder in it on the high heat flame to point oil is heated and curry powder’s shade gets changed, heat it for 2 to 3 minutes. Now, pour chicken in it in the heated oil, decrease the flame to medium flame. Add potato, water, scallions, carrots, ginger, and chile pepper into the skillet.
Cover the skillet and keep simmering to point chicken’s pink tint is completely gone, wait till the gravy is thicker and let the chicken get cooked for at least forty minutes. The instant thermometer should read 165 degrees when poked in the thickest part of the chicken. Take out the chicken onto a serving dish; Consistantly simmer the gravy, keep it uncovered, to thicken. Serve the chicken with rice and gravy.
Keyword Jamaican curry chicken recipe