Jamaican curry chicken simmered with potatoes, scallions, and ginger is a Carribean version of curry chicken the family will love. Serve with white rice or roti.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
348 Calories
Recipe Instructions
Step 1
Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
Step 2
Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.
Step 3
Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.
Ingredients
2 teaspoons salt
3 cups water
3 tablespoons vegetable oil
salt and ground black pepper to taste
2 tablespoons garlic powder
1 potato, diced
1 tablespoon onion powder
1 tablespoon seasoned salt
1 (1 inch) piece fresh ginger root, minced
2 scallions (green onions), chopped
1 sprig fresh thyme, leaves stripped
1 pinch ground allspice, or more to taste
1 Scotch bonnet chile pepper, chopped, or to taste
