Ingredients:
- 3 lbs (1.4 kg) boneless, skinless chicken thighs, chopped into medium chunks
- 1 tablespoon browning sauce (optional, for rich color and smoky depth)
- 2 tablespoons Jamaican curry powder (Betapac, Blue Mountain, or your favorite blend)
- 1 teaspoon smoked paprika
- 2 teaspoons garlic powder
- 2 tablespoons olive oil (or coconut oil for extra richness)
- 1 medium onion, diced
- 1 large carrot, peeled and diced
- 1 bell pepper (any color), sliced thin
- 1 Scotch bonnet pepper (for traditional heat) or ½ teaspoon chili flakes (for a milder option)
- 2 cups chicken stock (low sodium recommended)
- 1 cup full-fat coconut milk
- 2 medium potatoes, peeled and diced
- 1 teaspoon dried thyme or a few sprigs of fresh thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley or cilantro, chopped, for garnish
- Cooked white rice or naan bread, for serving
Directions:
1️⃣ Prepare the Chicken — Infuse the Flavor
Start by trimming any excess fat from the chicken thighs and cutting them into even chunks. Place the chicken pieces in a large bowl. Add the browning sauce (if using), curry powder, smoked paprika, garlic powder, salt, and black pepper.
Use your hands or tongs to mix everything together, massaging the spices into the meat until every piece is well-coated. Let the chicken marinate for at least 30 minutes at room temperature or refrigerate for up to 8 hours for maximum flavor.
💡 Tip: The browning sauce adds deep color and subtle smokiness. It’s optional but highly recommended for that authentic Jamaican touch.
2️⃣ Toast the Curry — Awaken the Spices
Heat olive oil in a large, heavy-bottomed pot or deep skillet over medium heat. Add 1 teaspoon of curry powder directly to the hot oil and stir for about 30 seconds. This traditional Jamaican technique, known as “burning the curry,” releases its essential oils and intensifies the aroma — a key step for authentic flavor.
3️⃣ Sauté the Aromatics — Build the Foundation
Add the diced onion to the pot and sauté for 2–3 minutes until translucent. Stir in the diced carrot and sliced bell pepper, cooking another 2–3 minutes until softened.
Now, add the Scotch bonnet pepper or chili flakes and stir. The aroma at this point will be intoxicating — a blend of spice, sweetness, and heat that sets the stage for the curry.
💡 Note: Handle Scotch bonnet carefully; its heat is powerful! For a milder flavor, leave it whole during cooking and remove before serving.
4️⃣ Brown the Chicken — Lock in the Flavor
Increase the heat to medium-high. Add the marinated chicken to the pot and sear for 4–5 minutes, stirring occasionally, until lightly browned on all sides. The curry powder will coat the meat and vegetables, creating a deep, golden hue.
This step enhances the overall flavor of the dish — you’re layering textures and taste before the simmering begins.
5️⃣ Add the Heart of the Curry — Potatoes, Broth, and Coconut Milk
Once the chicken is seared, stir in the diced potatoes. Pour in the chicken stock and coconut milk, stirring to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Add the thyme sprigs and cover the pot. Let simmer for 20–25 minutes, stirring occasionally. The sauce will gradually thicken and become rich and creamy as the potatoes release their starches and the coconut milk melds with the spices.
💡 Pro Tip: If you prefer a thicker curry, uncover the pot during the last 5 minutes to let the sauce reduce slightly. For a thinner sauce, add a splash more chicken stock or water.
6️⃣ Adjust and Finish — Taste the Island Sunshine
Once the chicken is tender and the potatoes are soft, taste the curry and adjust seasoning as needed. Add more salt, pepper, or a touch of curry powder to balance the flavors.
Remove from heat and discard any thyme stems or the whole Scotch bonnet if used. Garnish with freshly chopped parsley or cilantro for a burst of color and freshness.
The sauce should be rich, aromatic, and slightly spicy — coating the chicken and vegetables in a silky blanket of flavor.
7️⃣ Serve and Savor — A Bowl of Caribbean Comfort
Spoon generous portions of the curry over fluffy white rice or serve alongside warm naan bread to soak up every drop of that irresistible sauce.
Each bite delivers tender, spiced chicken, creamy coconut undertones, and the warmth of Jamaica in your mouth. Close your eyes, and you can almost feel the ocean breeze and hear the rhythmic beat of island life.
Chef’s Tips:
- Add Vegetables: You can toss in spinach, zucchini, or peas during the last few minutes for extra color and nutrition.
- Make It Smokier: Add a dash of smoked paprika or roasted cumin.
- Make It Vegetarian: Replace the chicken with chickpeas, cauliflower, and sweet potatoes for a hearty veggie version.
- Storage: Leftovers taste even better the next day! Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Pairing Suggestion: Enjoy with coconut rice, fried plantains, or a side of mango salsa for the perfect balance of sweet and spicy.
⏱️ Prep Time: 15 minutes
🔥 Cooking Time: 30 minutes
⏳ Total Time: 45 minutes
🍽️ Servings: 4–6
💫 Calories: 490 kcal per serving