Authentic Jamaican Curry Chicken


3lb of chicken thighs, legs or breast (skin removed)
6 tbsp. curry powder
1tsp. allspice
1tbsp. thyme
2 tsp. salt
2 tsp. black pepper pepper
2 sweet potatoes (chopped)
1 tbsp. coconut oil
2 cups water
1 onion (chopped)
1 large green pepper (chopped)
3 scallions (chopped)
4 cloves garlic (minced)
1 scotch bonnet pepper (whole)


Season the chicken with all of the ingredients except for the potatoes and water and marinate up to 2 hours or overnight in the fridge.
Add the oil to a Dutch oven and on high heat, fry the only the chicken pieces until it is brown and seared on each side for about 10 minutes.
After the meat is nice and brown on both sides, add the remaining vegetable marinade, scotch bonnet pepper and water to the pot, cover and bring to a boil.
Add the potatoes and lower to a simmer and stew it for about 1 hour until it has a thick consistency.


Curry is a very important ingredient in Jamaican cooking since our food is a mixture of various flavors and spices from spanish, british, african, chinese and indian influence. This dish really highlights the indian influence. This is an authentic and original Jamaican Curry Chicken recipe by a born and raised Jamaican!




Friday, March 14, 2014 - 3:53pm


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