Authentic Jamaican Curry Chicken
A vibrant dish of tender chicken thighs cooked in rich coconut milk and aromatic Jamaican curry, perfect for family gatherings.
Ingredients
Main Ingredients
- 1.5 lbs bone-in chicken thighs Bone-in thighs add flavor and tenderness.
- 2 tbsp Jamaican curry powder Use more for additional spice.
- 1 cup full-fat coconut milk Provides creaminess to the dish.
- 1 large onion, chopped Adds sweetness and depth of flavor.
- 4 garlic cloves, minced Enhances flavor profile.
- 1 tbsp grated fresh ginger Adds warmth and spice.
- 1 Juice of 1 lime Brightens the flavors.
- Salt to taste Season as desired.
- Oil for sautéing Any cooking oil can be used.
Instructions
Marination
- Combine lime juice, salt, and half of the curry powder in a bowl.
- Add the chicken thighs and mix until they are well coated. Let them marinate for at least 30 minutes.
Cooking
- In a pot, heat some oil over medium heat. Once hot, add the chopped onions and sauté until they become translucent.
- Stir in the minced garlic and grated ginger, cooking for about two minutes until fragrant.
- Place the marinated chicken thighs skin-side down in the pot. Brown them for five minutes on each side.
- Sprinkle the remaining curry powder over the chicken and stir well.
- Pour in the coconut milk and bring the mixture to a gentle simmer.
- Cover the pot and cook on low heat for about 45 minutes until the chicken is tender.
Serving
- Plate the chicken and drizzle the sauce over it. Serve hot with rice or roti.
Notes
For additional flavor, use a combination of yellow and brown curry powders or adjust the spice level with Scotch bonnet peppers. Store leftovers in an airtight container for up to three days, and reheat before serving.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 18gSodium: 500mgFiber: 2gSugar: 3g
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