Jamaican Curry Chicken
Tender chicken thighs marinated with Jamaican-style curry seasonings, then simmered with potatoes, peppers, and aromatic herbs.
- 1 hr 50 min
- 480 kcal
- Jamaican
Mellowpan tip: This one takes a while. Save it for a slower day, and swap it in when the week allows.
Ingredients
For 4 servings
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Steps
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Step 1:
Add the 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. Combine, making sure all chicken pieces are covered with the seasoning.
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Step 2:
Cover and refrigerate for at least 1 hour or up to overnight.
1 h -
Step 3:
Once the chicken is done marinating, remove the onions, peppers, and garlic cloves from the chicken and set aside.
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Step 4:
Heat the olive oil in a large heavy-bottomed pot over medium heat.
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Step 5:
Add the remaining curry powder and stir, cooking for about 20 to 30 seconds.
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Step 6:
Add the onions, green pepper, garlic cloves, thyme, and Scotch bonnet pepper (if using) to the pot. Stir until the onions have softened, about 3 to 5 minutes.
3–5 min -
Step 7:
If the onions and peppers are looking dry, add about 1 tablespoon of water.
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Step 8:
Add the chicken and 1/4 cup of water to the pot. Cover, reduce the heat to medium-low, and cook, stirring occasionally, for 30 to 35 minutes.
30–35 min -
Step 9:
When there are about 15 minutes remaining, stir in the potato and continue to cook covered.
15 min -
Step 10:
Once the chicken is cooked and the potatoes are softened, remove from the heat. Season with salt and pepper to taste.
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