My mom makes the best Jamaican style curry chicken ever…no debate there! She knows just how to get the chicken super tender and juicy. It’s not too spicy and her version comes together in no time! I grew up on my mom’s curry chicken so there’s no debate that mine is pretty good too!
I know I can’t compete with her version so I just try to make it the best way I know-how. It’s a combination of her method plus some other ingredients I’ve picked up over the years by making it a few different ways. You know those dishes where you make it different every time? Well, curry chicken is one of those dishes for me. The only thing that’s the same each time is that I use authentic Jamaican curry!
Feel free to use whatever part of the chicken you have, I used the chicken breast of a whole chicken, that had a little of that rib bone attached and it worked great because the chicken breast didn’t dry out while cooking. The only must-have in this recipe as I mentioned earlier is the Jamaican curry. I use Betapac straight from Jamaica. In my opinion, it has the best flavor and color. If you can’t find this curry, don’t fret, use what you have! We enjoyed this curry chicken with some homemade roti. I use this recipe and it came out perfect!
Let’s jump right into the recipe shall we? I hope you enjoy this Jamaican style curry chicken.
Jamaican Style Curry Chicken
Ingredients
- 2 Large Chicken Breast with rib meat attached chopped
- 1 large onion sliced
- 1/2 a red bell pepper sliced
- 1/2 a green bell pepper sliced
- 1 small tomato chopped
- 2 sprigs of fresh thyme
- 1 tsp of freshly grated ginger
- 4 pimento seeds
- 2 cloves of garlic sliced
- 1 tbsp of Betapac curry powder
- 1 tsp of smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp of ground allspice
- 1 tsp of chicken bullion
- 1 large russet potato diced
- 1 cup of water
- Salt Pepper to taste
- Coconut Oil for cooking
Instructions
- Wash and clean chicken, trimming any excess fat.
- Dry chicken with a piece of paper towel.
- Combine powder seasoning in a ramekin, mix thoroughly and pour over chicken. Do not season the chicken with the curry powder.
- Mix the chicken with the seasonings and set aside.
- Add coconut oil to a deep saute pan and coat the bottom of the pan with the oil.
- Once the oil is hot, add curry powder to the pan, stirring constantly for 1 minute.
- Add chicken to the pan and allow it to brown for 3 minutes each side.
- Once the chicken is brown, add vegetables to the pan and cover, allowing the vegetables to sweat and the chicken to produce natural liquid.
- After 5 minutes, uncover the pan, and stir, adding a cup of water, thyme and pimento seeds to the chicken.
- Stir and scrape the bottom of the pan to deglaze.
- Allow chicken to cook for a total of 40 minutes until tender and sauce has thickened. Add potatoes and fresh ginger during the last 10 minutes of cooking.
- Serve with roti or jasmine rice.
Check out my last recipe here.
