Jamaican Classics
Jamaican Curry Chicken
A deeply seasoned Jamaican-style curry chicken with warm spices, scallion, ginger, thyme and pimento — ideal for a generous family meal or weekly meal prep.
- Prep
- 20 minutes
- Cook
- 50 minutes
- Total
- 1 hour 10 minutes
- Serves
- 8–10 servings
Ingredients
- 2,300 g chicken
- 2½ teaspoons salt
- 1 teaspoon black pepper
- 3 medium onions, sliced
- 2 teaspoons garlic powder or 4 fresh garlic cloves, minced
- 1 teaspoon grated ginger
- 4 teaspoons curry powder
- 2 teaspoons powdered jerk seasoning
- 3 scallions, chopped
- 2 teaspoons turmeric
- About 16 pimento (allspice) seeds
- 1 teaspoon thyme
Instructions
- 1
Pat the chicken dry and place it in a large bowl. Add the salt, black pepper, garlic, ginger, curry powder, jerk seasoning, turmeric, pimento seeds and thyme.
- 2
Add the sliced onions and chopped scallions, then mix thoroughly so every piece of chicken is evenly coated. For deeper flavour, cover and leave to marinate in the refrigerator before cooking.
- 3
Transfer the chicken and all of the seasonings to a large pot over medium heat. Cook for a few minutes, turning the pieces, until the spices are fragrant and the chicken begins to colour.
- 4
Cover and let the chicken release its juices. Stir occasionally and add a small splash of water only if needed to prevent the seasonings from catching on the bottom of the pot.
- 5
Reduce the heat and simmer for about 40–45 minutes, stirring and turning the chicken occasionally, until tender, fully cooked and coated in a rich curry gravy.
- 6
Taste the gravy, adjust the seasoning if needed, and serve hot with rice or your favourite sides.
Notes & serving ideas
- Marinating the seasoned chicken ahead of time makes this a convenient meal-prep dish and gives the spices more time to develop.
- Chicken is safely cooked when the thickest pieces reach an internal temperature of 75°C.