I’ve had many requests to make the curry chicken that debuted in an interview my husband and I did for Tribeza Magazine. In this video I show how to make my own version of Jamaican Curry Chicken, that I’ve tweaked over the years and my family loves it! I hope you enjoy!
*Photo by me

 

 
Jamaican Curry Chicken Recipe
 
Serves 3-6  (Cook time about  1 hr. 5 min.)
 
6 Skinless Chicken Legs (or any part of the chicken you prefer)
2-3 Potatoes peeled and cut in quarters
1 Large onion diced small
3 Cloves of Garlic finely chopped
5-6 Sprigs of Thyme
5 Whole Allspice
1 tbsp. Adobo seasoning
1 tsp. Black Pepper
1 tsp. Scotch Bonnet Pepper Hot Sauce (optional)
4 tbsp. Jamaican Curry Powder divided
1 can of coconut milk
3 tbsp. Olive oil
1/2 tsp. Salt (optional)
2 1/2 tsp. brown sugar
About 2-3 cups of water put to the side
 
Directions:
 
Take skin off of chicken and clean (I do this with a mixture of water, vinegar, and salt). Season chicken with 1 tablespoon of Jamaican Curry Powder, 1 tablespoon of Adobo seasoning, and 1 teaspoon of Black Pepper, toss and make sure chicken is covered in all the seasoning. To brown the chicken coat the bottom of a big pot with olive oil, add brown sugar and turn stove top flame on medium, add chicken and slightly brown both sides about 5 minutes. Add chopped onion and garlic, stir and cook until onions become translucent. Then add the can of coconut milk, 3 tablespoons of Jamaican Curry Powder, thyme, whole allspice, 1 teaspoon Scotch Bonnet Pepper Hot Sauce (optional), and salt (optional). Then add just enough water to the same pot to make sure your chicken is covered in liquid. Stir. Cover pot and simmer for 45 minutes. Add peeled, cut potatoes after 45 minutes, cover and continue to simmer for 20 minutes more, or until potatoes are tender.

This dish pairs well with coconut rice and beans, white rice, or brown rice.

*This recipe is copywritten so if shared must give me credit leading back to my site