Authentic Jamaican Curry Chicken
A flavorful dish that captures the essence of Caribbean cuisine with warming spices, tender chicken, and rich coconut milk.
Ingredients
Main Ingredients
- 2 pounds chicken pieces (thighs and drumsticks) Opt for bone-in, skin-on for best flavor.
- 2-3 pieces hot peppers (chopped; adjust based on spice preference) Use fewer for less heat.
- 1 cup chicken stock
- 4 cloves garlic (minced) Use fresh for best flavor.
- 1 can coconut milk (about 14 ounces) Adds creaminess and balances spices.
- 2 tablespoons curry powder (preferably Jamaican)
- 3 tablespoons vegetable oil For cooking.
- 1 large onion (chopped)
- 1 inch ginger (grated) Fresh ginger recommended.
Instructions
Preparation
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, cooking for 3 to 5 minutes until the onion is translucent.
- Sprinkle in the curry powder, salt, and pepper, and cook for another minute.
- Add the chicken pieces and brown them on all sides for 5 to 8 minutes.
Cooking
- Pour in the chicken stock and coconut milk, stirring to combine.
- Add the chopped hot peppers and grated ginger.
- Bring the mixture to a gentle simmer, cover the pot, and cook for 30 to 40 minutes, stirring occasionally, until the chicken is tender.
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Notes
Serve with steamed rice or bread, and consider garnishing with fresh herbs. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to three months.