Jamaican curry chicken with potatoes is a little taste of the Caribbean no matter where you are. Jamaican curry powder, scallions, fresh thyme and habanero or scotch bonnet. All the Jamaican flavours you love in one dish.
This is probably the third most famous Jamaican dish. Jerk chicken is number one. Jamaican patties probably number two. And then Jamaican curry. Chicken curry. Goat curry. Fish curry. So good.
Caribbean is not Indian
You could be forgiven for thinking this is like Indian food. It’s called curry. And it tastes like curry. But not like Indian curry.
If you’ve never had Jamaican curry chicken it’s time to fix that. It’s tasty stuff. Not so intensely flavoured as Indian. Not as complex. But those aren’t bad things. Not at all.
You can get Jamaican curry powder at specialty shops. Don’t substitute Indian or generic “curry powder”. It’s not the same.
Jamaican curry powder has ingredients you won’t see in Indian. Like allspice. And corn flour. That’s what thickens the curry. You need Jamaican curry powder.
I use Montego Jamaican style hot curry powder. Not because I love it. But because it’s what I can get where I live. You can use a different brand. It may not be exactly the same but it should still be good.
Simple. Straightforward. Not a lot of ingredients. Pure. Delicious. This recipe is back to basics. Easy.
jamaican curry chicken
Ingredients
Jamaican curry chicken
- 8-10 pieces bone-in, skinless chicken dark meat please
- 3 tbsp neutral oil - vegetable or canola etc.
- 1 yellow onion diced
- 1 1/2 cup chicken stock
- 1/2-1 seeded habanero chili with internal membrane removed
- 4 sprigs fresh thyme
- 3 green onions chopped
- 2 floury potatoes - cut in 3/4 inch dice. Russet or Yukon gold work.
Spice mix
- 3 tbsp Jamaican curry powder - available at specialty markets
- 1/2 tsp granulated garlic
- 1/2 tsp coarse black pepper
- pinch allspice powder
- 1 tsp salt plus more to taste at the end
Instructions
- Combine all the spice mix ingredients. Set aside
- Heat the oil in a 5 or 6 quart dutch oven over medium heat. When the oil shimmers test a bit of chicken. Just touch it to the oil. If it sputters, you are good to go.
- Put half the chicken into the pot and fry to lightly brown. Remove and set aside. Repeat with the rest of the chicken. Set the second batch of chicken aside.
- Reduce the heat to medium low. Add the onions and cook until translucent. This takes 3-4 minutes.
- Add the spice mix. Cook, stirring constantly, for about 30-45 seconds to bloom the spices. Take a page out of Indian cooking here. It makes a difference.
- Turn the heat up to medium high. Add 1/2 cup of chicken stock and scape up any browned bits on the bottom. Return the chicken to the pot along with the potatoes, thyme, habanero and green onion.
- Add the remaining cup of chicken stock and bring to a simmer. Reduce the heat to maintain a steady simmer. Cover and cook for 40 minutes.
- Taste. You may need a bit more salt. Garnish with some more thyme leaves and sliced green onions. Serve with rice or Jamaican rice and peas.
Notes
Nutrition
Peruvian chicken is good stuff. Seriously good stuff. And when you match it up with that crazy Peruvian green sauce you have a winner. Pollo a la brasa.
I love a good roast chicken. It’s one of my favourite dishes. Just simple roast chicken seasoned with salt and pepper and maybe a couple sprigs in the cavity. Served up with a drizzle of a good pan sauce. Yum.
It’s my comfort food. A well executed roast chicken is a fantastic, understated, magical thing. But sometimes you want something a little less subtle.
Peruvian chicken is not understated. Not subtle. Not delicate. This is hit you over the head delicious. Big tastes. Bold spice. Loaded with flavour. Drizzle a little magic green sauce on it and it’s just wow food.
Not flashy wow. Not – “Wow. That is incredibly beautiful fancy food”. More like “Wow – that is just crazy delicious”. It’s earthy. Comfort food.
Simple honest cooking. Food for friends and family. Satisfying. Food you will want to eat again and again.
Watch how to make Peruvian chicken
Aji verde – magic green sauce
The green sauce that goes with Peruvian chicken is called aji verde. Sounds exotic. But it’s just dressed mayonnaise. Really dressed up maybe but still basically mayo.
Aji verde is a snap to make. Toss some stuff in a blender. Whiz. Done. Just as easy as that. So don’t leave it out. Make it. A little goes a long way.
And aji verde drizzled Peruvian chicken sandwiches are epic. It’s worth making this just for the sandwiches.
