Description

This authentic Jamaican Curry Chicken recipe features tender, bone-in chicken pieces marinated in a bold blend of Jamaican curry powder, fresh thyme, and spices, then simmered to perfection with potatoes, carrots, and aromatic allspice berries. Perfectly balanced with a rich, fragrant curry sauce, this dish is a comforting one-pot meal best served with traditional roti or steamed rice.

Ingredients

Scale

Spices and Seasonings

15 sprigs fresh thyme (about 1 tablespoon leaves)
2 tbsp Maggi all-purpose seasoning
2 tbsp plus 1 tsp Jamaican curry powder (such as Beta Pac)
1 tsp garlic powder
1 tsp onion powder
½ tsp ground white pepper
½ tsp freshly ground black pepper
Salt to taste
6 allspice berries

Vegetables and Aromatics

1 small red onion, coarsely chopped
3 medium scallions, thinly sliced (about 1/3 cup)
1 small habanero or scotch bonnet pepper, trimmed and thinly sliced
2 cloves garlic, minced
2 medium white potatoes (about 12 ounces), peeled and diced
1 medium carrot, peeled and diced

Proteins and Liquids

4 pounds bone-in chicken pieces (thighs, drumsticks, or wings), cut into 3-inch pieces
2 tbsp vegetable oil
2 cups water
1 chicken bouillon cube (or 1 tsp chicken bouillon powder/paste)

Serving

Roti or steamed rice (for serving)

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Instructions

Prepare the Marinade: Pick thyme leaves from 15 sprigs (about 1 tablespoon). Coarsely chop a small red onion, thinly slice 3 scallions, and trim plus slice 1 small habanero or scotch bonnet pepper. In a large bowl, combine these with 2 tablespoons Maggi seasoning, 2 tablespoons Jamaican curry powder, garlic powder, onion powder, ground white pepper, and black pepper.
Marinate the Chicken: Cut 4 pounds bone-in chicken into 3-inch pieces. Add chicken to the seasoning mix, tossing well to coat and massaging spices into the meat. Cover and refrigerate for at least 1 hour or overnight for best flavor.
Cook the Chicken: Mince 2 garlic cloves. Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over medium heat. Add minced garlic and the remaining 1 teaspoon Jamaican curry powder, stirring constantly until fragrant (~15 seconds). Transfer marinated chicken (reserve leftover marinade) into the pot using tongs. Cover and cook 5 minutes, stirring occasionally to prevent burning.
Simmer the Stew: Uncover and stir chicken for even cooking. In a bowl, mix 2 cups water with reserved marinade and pour into the pot. Bring to a boil, stirring occasionally. Let simmer for about 30–35 minutes until chicken is tender, adding more water as needed to keep liquid halfway up the chicken.
Add Vegetables and Seasonings: While chicken cooks, peel and dice 2 medium white potatoes and 1 medium carrot. Add these along with 1 chicken bouillon cube and 6 allspice berries to the pot. Stir well to dissolve bouillon and adjust salt if needed. Cover and cook 8–10 minutes until potatoes are tender and sauce thickens to a gravy consistency.
Serve: Remove from heat once sauce is thick and potatoes are fork-tender. Serve hot with roti or steamed rice for a complete traditional Jamaican meal.

Notes

Marinating the chicken overnight enhances flavor and tenderness but a minimum of 1 hour is sufficient.
Wear gloves when handling hot peppers to avoid irritation.
Adjust the amount of habanero or scotch bonnet pepper to your spice tolerance.
For a thicker sauce, simmer uncovered longer to reduce liquid.
Leftover curry chicken tastes great the next day and can be refrigerated for 3 days.