Ingredients
Scale
- 2–3 lbs bone-in chicken, skin removed
- 3 tbsp Jamaican curry powder (divided)
- 1 onion, chopped
- 2 scallions, chopped
- 1 tbsp fresh thyme (or 1 tsp dried)
- 1 Scotch bonnet pepper, chopped (adjust for heat)
- 2 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 1–2 potatoes, peeled and cubed (optional)
- 2 tbsp vegetable or coconut oil
- 1½ to 2 cups chicken broth or water
- 5–6 pimento seeds (optional)
- Salt and black pepper, to taste
Instructions
- Wash and dry chicken pieces. Season with curry powder, garlic, ginger, thyme, scallions, onion, salt, and pepper. Let marinate for at least 30 minutes.
- Heat oil in a pot. Add 1 tbsp curry powder and stir for 30 seconds to release its aroma.
- Add chicken pieces and brown on all sides. Remove and set aside.
- Sauté onions, garlic, pepper, thyme, and pimento seeds until fragrant.
- Return chicken to the pot. Add broth or water to just cover.
- Simmer for 30 minutes. Add potatoes if using and continue cooking for another 20 minutes.
- Reduce sauce until thickened. Adjust seasoning. Serve hot.
Notes
- For a milder version, use half of the Scotch bonnet or remove the seeds.
- Blooming the curry in oil before adding liquid enhances its depth and color.
- Bone-in chicken delivers the most flavor, but boneless thighs work too for quicker meals.
- For a thicker sauce, mash a few potato cubes toward the end of cooking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop simmering
- Cuisine: Jamaican
- Diet: Halal
Nutrition
- Serving Size: 4
- Calories: 410
- Sugar: 3g
- Sodium: 640mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg