Jamaican Chicken Curry

Succulent chicken in a fragrant curry sauce with potatoes, vegetables, and spicy scotch bonnet peppers. A classic Jamaican dish with deep, complex spice flavors that comes together in a single pot.

Ingredients

• 908 g Chicken thighs
• 2.5 tbsp Curry powder
• 1 tsp All-purpose seasoning
• 1 pcs Yellow onion
• 3 pcs Green onions (scallions)
• 0.5 pcs Green bell pepper
• 4 clove Garlic
• 1 pcs Scotch bonnet pepper
• 3 pcs Fresh thyme
• 3 tbsp Olive oil
• 60 ml Water
• 1 pcs Potatoes
• to taste Salt
• to taste Black pepper

Instructions

1. Add the chicken thighs to a large bowl along with the all-purpose seasoning, 1 tablespoon of curry powder, diced onion, green onions, green bell pepper, garlic cloves, scotch bonnet pepper (if using), and thyme. Mix well, ensuring all chicken pieces are thoroughly coated with the spices. Cover the bowl and refrigerate for at least 1 hour, but preferably overnight.
2. Remove the chicken from the marinade. Carefully scrape off the onion, pepper, garlic, and thyme from the surface of the chicken pieces and set them aside—you will need them later.
3. Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the remaining curry powder and cook, stirring, for about 20–30 seconds until fragrant.
4. Add the reserved onion, pepper, garlic, thyme, and scotch bonnet pepper to the pot. Cook, stirring, until the onion softens, about 3–5 minutes. If the vegetables begin to dry out, add 1 tablespoon of water.
5. Place the chicken in the pot and pour in ¼ cup of water. Cover with a lid, reduce the heat to medium-low, and cook, stirring occasionally, for 30–35 minutes.
6. When about 15 minutes of cooking time remains, cut the potatoes into chunks and add them to the pot. Continue cooking covered.
7. When the chicken is fully cooked and the potatoes are tender, remove the pot from the heat. Season with salt and black pepper to taste.