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–+ servings
Jamaican curry chicken in a dutch oven
Ainseanlea @ The Stush Kitchen

Authentic Jamaican Curry Chicken Recipe

Chicken marinated in a homemade all-purpose green seasoning along with Jamaican curry powder, then simmered with fresh herbs, potatoes, carrots, and scotch bonnet pepper until melt-in-your-mouth tender! Jamaican comfort food at it's finest!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: dinner, Main Course
Cuisine: Caribbean, Jamaican
Ingredients Equipment Method Nutrition Notes

Ingredients
 

Equipment

Method
 

Marinate the Chicken
  1. Trim the chicken of excess fat and using, kitchen shears
  2. Add 3 tablespoons of the curry powder, all of the green seasoning and the salt and evenly distribute using a spatula or a gloved hand (curry stains). Allow the chicken to marinate for at least 30 minutes before cooking.
Smoke the Chicken for at least 15 minutes.
  1. Find the connection closest to where the smoke will exit. Most cocktail or countertop smokers will have a lid with a detachable valve piece.
  2. Remove the valve piece, and place the sheet of plastic wrap over the lid. Now reconnect the valve to the lid by pushing it in the appropriate opening through the plastic wrap.
  3. Stretch the plastic wrap to cover and seal the bowl of the marinating chicken.
  4. Assemble the rest of the smoker, connecting it to the bowl now according to manufacturer's instructions. Smoke the chicken with your desired wood chips. I like to use oak or peach wood. Place the bowl & smoker under the hood of your stove or near an open window to allow for proper ventilation.
Cook the Curry Chicken
  1. Once the chicken has finished marinating and smoking, bring a dutch oven up to medium heat and add enough oil to sear the chicken.
  2. Sear the chicken, lightly browning the pieces on all sides. The goal here isn't to cook the chicken completely, only to brown the outside lightly.
  3. Remove the chicken from the pan and set aside. Be sure to save the bowl with the marinade! This will be reincorporated later. Complete this step in batches if necessary to avoid crowding the pan as this will create a steaming effect and the pieces won't brown.
  4. Add a little more oil (1-2 teaspoons) if needed to the now empty dutch oven and add the remaining 1 tablespoon of curry powder, the thyme bouquet, chopped scallions, whole allspice berries, minced ginger & minced garlic. Sauté just til fragrant.
  5. Add the tomato paste and about a cup of the chicken broth to deglaze the pan. Stir until the tomato paste has been completely incorporated. While stirring lightly scrape the bottom of the dutch oven to release any stuck on bits of seasoning or chicken.
  6. Once the bottom of the pan feels smooth and there are no more chunks of tomato paste, add the seared chicken from earlier back into the dutch oven.
  7. "Rinse" the bowl containing the leftover marinade (and the bowl that contained the seared chicken if different) with the remaining chicken broth then pour the broth into the dutch oven. Add the diced potatoes, diced carrots, scotch bonnet pepper (and liquid smoke if you didn't use a smoker). Stir to evenly distribute all the components, bringing the thyme bouquet to the top.
  8. Cover and allow to simmer on low-medium heat for 40 minutes or until the meat is tender. Do not allow the curry chicken to boil as this will dry out the liquid and can cause the chicken to burn if the braising liquid gets too low.
  9. Serve hot over white rice with a side of sweet plantains or with fresh buttery roti!
    Store any leftovers in an airtight container (I recommend glass since curry stains) for up to 5 days.
    This Jamaican curry chicken recipe also freezes extremely well so feel free to freeze in serving-size portions for a quick and tasty dinner!

Nutrition

Calories: 421kcal | Carbohydrates: 6g | Protein: 35g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 138mg | Sodium: 1314mg | Potassium: 521mg | Fiber: 2g | Sugar: 2g | Vitamin A: 498IU | Vitamin C: 9mg | Calcium: 63mg | Iron: 3mg

Notes

  • Don't skip smoking the chicken! I use a simple indoor cocktail smoker. It gives the chicken a distinct "cooked-over-open-fire" flavor. This step is truly one of the things that makes this recipe the best Jamaican curry chicken recipe of the internet.
  • Where can I get Jamaican curry powder? Your local international store or online. Be sure the label specifies "Jamaican" since there are different types of curries across various cultures. My favorites (linked) are Betapac, Blue Mountain and Grace curry powders (in that order)
  • Curry stains! Be careful while cooking and when storing leftovers. Protect countertops, nails etc when cooking to avoid staining and store leftovers in a glass container instead of plastic.
  • If you're particularly sensitive to spice, use a knife to cut a small slit in the scotch bonnet pepper. This will give the pressure an exit point and prevent the scotch bonnet pepper from bursting as the curry chicken braises.

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