Jamaican Curry Chicken Recipe
Jamaican Curry Chicken Recipe from Jamaica. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 10 min
- Cook
- 55 min
- Total
- 10 hr 5 min
- Difficulty
- A bit of work
- Spice
- Hot
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Equipment Dutch Oven
Ingredients
- Chicken907 g
- Curry Powder37 ml
- All-purpose Seasoning4.9 ml
- Onion1
- Spring onion3
- Green Pepper½
- Garlic4 clove
- Scotch Bonnet1
- Thyme3
- Olive oil44 ml
- Water59 ml
- Potato1
- Saltto taste
- Bell pepperto taste
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Equipment
Step 2
Dutch Oven
Step 3
Instructions Add chicken thighs, all-purpose seasoning, 1 tablespoon of curry powder, onion, green onions, green pepper, garlic cloves, scotch bonnet pepper (if using), and thyme to a large bowl and combine, making sure all chicken pieces are covered with the seasoning. Cover and refrigerate for at least 1 hour or up to overnight. One the chicken is done marinating, remove onions, peppers, and garlic cloves from chicken and set aside. Heat olive oil in a large heavy bottom pot over medium heat. Add remaining curry powder and stir, cooking for about 20-30 seconds. Add onions, green pepper, garlic cloves, thyme, and scotch bonnet pepper (if using) to pot and stir until onions have softened, about 3-5 minutes. If your onions and peppers are looking dry, add about 1 tablespoon of water. Add chicken and ¼ cup of water to the pot. Cover and reduce heat to medium low. Cook, stirring occasionally, for 30-35 minutes. When there is about 15 minutes remaining, stir in potato and continue to cook covered. Once chicken is cooked and potatoes are softened, remove from heat. Salt and pepper to taste.
595 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
chicken → tofu
Press firm tofu, marinate as you would the chicken, and cook until browned. This is an adaptation, not the original dish.
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion
1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.
potato (sweet potato or another starchy side) → sweet potato or another starchy side
Cook time changes. Sweet potato browns faster.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Jamaican Curry Chicken Recipe take?
10 hr 5 min all in — 10 min prep, 55 min cook, 9 hr rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
Hot.
Does it fit a diet?
The published recipe is labelled Gluten-free, Dairy-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Dutch oven, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at to taste.
What can I use instead?
chicken → tofu. Press firm tofu, marinate as you would the chicken, and cook until browned. This is an adaptation, not the original dish. onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion. 1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing. potato (sweet potato or another starchy side) → sweet potato or another starchy side. Cook time changes. Sweet potato browns faster.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I prepare this ahead?
Instructions Add chicken thighs, all-purpose seasoning, 1 tablespoon of curry powder, onion, green onions, green pepper, garlic cloves, scotch bonnet pepper (if using), and thyme to a large bowl and combine, making sure all chicken pieces are covered with the seasoning. Cover and refrigerate for at least 1 hour or up to overnight. One the chicken is done marinating, remove onions, peppers, and garlic cloves from chicken and set aside. Heat olive oil in a large heavy bottom pot over medium heat. Add remaining curry powder and stir, cooking for about 20-30 seconds. Add onions, green pepper, garlic cloves, thyme, and scotch bonnet pepper (if using) to pot and stir until onions have softened, about 3-5 minutes. If your onions and peppers are looking dry, add about 1 tablespoon of water. Add chicken and ¼ cup of water to the pot. Cover and reduce heat to medium low. Cook, stirring occasionally, for 30-35 minutes. When there is about 15 minutes remaining, stir in potato and continue to cook covered. Once chicken is cooked and potatoes are softened, remove from heat. Salt and pepper to taste.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.