Jamaican Curry Chicken and Potatoes
Updated Feb. 3, 2021
- Total Time
- About 1½ hours
- Rating
- Comments
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Ingredients
- 3pounds bone-in, skin-on chicken legs and thighs, skin removed
- 1tablespoon garlic powder
- Kosher salt and black pepper
- 2tablespoons olive oil, plus more as needed
- 1large onion, sliced
- 4garlic cloves, minced
- 2tablespoons Jamaican hot curry powder, such as Jamaican Choice or Grace, plus more as needed
- 1Scotch bonnet or habanero pepper
- 4medium Yukon Gold potatoes, washed and quartered
- 1 to 2quarts chicken stock (reduce or add liquid depending on pot size)
- 1dried bay leaf
- 2fresh thyme sprigs
- ¼cup cornstarch
- White rice, for serving
Preparation
- Step 1
Place chicken in a large bowl. Season chicken with the garlic powder, 2 teaspoons salt and ½ teaspoon pepper, making sure it’s evenly coated. Let come to room temperature.
- Step 2
Heat a deep Dutch oven or heavy pan over medium-high. Drizzle in the olive oil. Add sliced onions, season with salt and pepper. Using a rubber spatula or wooden spoon, stir to combine, and cook until soft and fragrant, 3 to 4 minutes. Add garlic, stirring to keep the garlic from scorching, and cook for 30 seconds or until tender. Using a pair of tongs or a spoon, remove onions and garlic from the pan; set aside in a bowl.
- Step 3
If needed, add more oil to coat the bottom of the pan. Reduce the heat to medium. Add the room-temperature chicken to the pan, and sear chicken on both sides, in batches if necessary, until golden brown, about 7 to 8 minutes total.
- Step 4
Sprinkle curry powder over and around chicken. Let the spices bloom and toast until fragrant, about 2 minutes.
- Step 5
Add reserved onions and garlic to the pan. Using a paring knife, pierce the Scotch bonnet pepper. Add to the pan. Add potatoes, and stir to evenly coat chicken and potatoes.
- Step 6
Pour in chicken stock to nearly cover the chicken. Add the bay leaf and thyme sprigs. Bring to a simmer. Remove Scotch bonnet pepper. Cover pot and cook for 30 minutes, or until chicken is tender and falling off the bone. Taste and adjust the curry powder, salt and pepper as needed.
- Step 7
In a small bowl, combine cornstarch with ¼ cup water to form a slurry. (The chicken curry can be eaten as is, like a soup, or slurry can be added to thicken the sauce to a gravy-like consistency.) Add 1 tablespoon of the slurry, and bring to a boil to thicken, adding more slurry to reach desired consistency. Retrieve bay leaf and thyme stems and discard. Serve with rice.
Private Notes
Comments
As a Jamaican, I encourage you to use an Indian curry: The flavor & color is better. The ckn will taste better if you season it the day before with curry also. Also 1st step is to “cook” the curry in oil to bloom the flavor & prevent GI upset from undercooked curry & add grated ginger after. You don't need cornstarch. The starch from the potatoes is enough. You dont need chicken stock; water is fine. Don't cover the ckn w/water or you’ll have soup. Just put enough to cover the potatoes.
If you are watching your carb intake I would consider substituting cubed butternut squash, carrots or sweet potatoes, especially if serving with rice. These are, in order, lower in carbs and higher in nutritional value than regular potatoes.
Add a touch of grated fresh ginger to add light to the recipe. It is amazing the difference it makes
A good recipe that really works well and provides solid Jamaican flavour. I’d keep the chicken stock. You might want to leave the scotch bonnet in longer to add more heat.
Easy and very good, but needs more spice!
Read the notes.... some great pointers. Added coconut milk and used Indian curry, Exceptional!