Jamaican curry chicken
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Jamaican curry chicken

By Riaz Phillips

Marinate the chicken in this Jamaican-inspired curry for as long as possible for the best results. Serve with avocado, white rice and roti, if you like

  • Prep:20 mins
    Cook:50 mins
    plus marinating
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 615
  • fat 40g
  • saturates 19g
  • carbs 22g
  • sugars 0g
  • fibre 6g
  • protein 38g
  • salt 2.2g

Ingredients

  • 700g boneless chicken (thigh or breast), cut into chunks
  • 1 lime or lemon, juiced (optional)
  • 1 tbsp vinegar of your choice (optional)
  • 4 tbsp oil of your choice, for frying
  • 2 carrots , cut into 1.5cm rounds or finely chopped
  • 300g potatoes (ideally Irish or Russet), cut into 3-4cm pieces
  • 400ml can coconut milk
  • 1 tsp dark soy sauce (optional)
  • ½ tsp brown sugar (optional)
  • 1 tbsp coriander leaves , roughly chopped
  • avocado , cooked white rice and Caribbean roti, to serve
  • 1 white onion , chopped
  • 1 spring onion , sliced
  • 3 garlic cloves , crushed
  • 1 scotch bonnet peppers , chopped (deseeded if you prefer less heat), or 1 tsp chilli powder
  • 6 pimento seeds , crushed, or 1 tsp allspice
  • 1 tsp grated ginger
  • 1 tbsp all-purpose seasoning
  • 1 tsp ground cumin
  • ½ tsp ground turmeric (optional)
  • 2 tbsp Jamaican or mild curry powder

Method

  1. Put the chicken in a large bowl, add the lemon or lime juice and vinegar, and cover with cold water. Massage the mixture into the chicken, then drain. This step is optional, but traditional in Jamaica.

  2. Put all the marinade ingredients and 1 tsp salt in a clean bowl along with the chicken. Using your hands, combine all the ingredients to coat the chicken. Cover and leave to marinate for at least 30 mins, or ideally in the fridge overnight.

  3. Heat the oil in a heavy pot or pan over a medium heat. Gently scrape the contents of the marinade bowl into the pan and set the bowl aside. Fry the chicken until light brown, about 3 mins each side. Tip in the carrots and potatoes, and stir for 2 mins more.

  4. Pour 400ml hot water into the marinade bowl, swill it around and pour this into the pan. Add the coconut milk so it covers the chicken, then stir in the soy sauce, if using. Turn the heat up to high until the liquid starts to bubble, then reduce the heat to low and simmer, covered, for 30 mins. Remove the lid and cook for 10-15 mins more until the sauce is your desired consistency. Season with black pepper and the sugar, if using, to taste. Scatter over the coriander and serve with avocado, white rice and roti, if you like.

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