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Curry Chicken Recipe

These are all homemade recipes. Below are the details and ingredients. Leave me a note to let me know how they turned out and if you and your family loved them as much as mine does. Bye Bye!!! Jamaican chicken curry isn’t shy — it’s bold, fragrant, and full of soul. This is comfort food with island attitude. So grab your spices, turn the music up just a little, and let’s get into it: Jamaican Chicken Curry 🍗🌶️ Ingredients: 2 lbs chicken (bone-in thighs or drumsticks are best but I use chicken breast for my family) 2 tablespoons Jamaican curry powder (good quality matters) 1 teaspoon allspice 1 tablespoon Tony Chachere ½ teaspoon black pepper Salt to taste 2 tablespoons oil (vegetable preferably) 1 medium onion, sliced 1 shallot, sliced 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 2 scallions, chopped 1 Scotch bonnet pepper (whole for mild, sliced for heat) 3 medium potatoes, diced in cubes 1 cup chicken broth or water ½ cup coconut milk (optional but dreamy) Fresh parsley for garnish if you're being fancy How We Do It: • Start by seasoning your chicken with curry powder, allspice, Tony Chachere, salt, and pepper. Massage it in — don’t rush this part. Let it sit at least 30 minutes (overnight if you’re feeling patient and serious). • Heat oil in a heavy pot over medium heat. Add the curry powder first and toast it for about 30 seconds — this wakes up the spices and sets the tone. • Add your chicken and brown it on all sides. We’re not cooking it through yet, just building flavor. • Toss in onions, garlic, ginger, scallions, and the Scotch bonnet. Stir and let everything soften and get cozy. (If you move quick like me you can add this part to the chicken and cook it altogether) • Add potatoes, pour in the broth, and bring it to a gentle simmer. • Add the coconut milk, simmer uncovered for another 5–10 minutes until the sauce thickens and coats the chicken just right. • Lower the heat, cover, and let it cook for about 30–40 minutes, stirring occasionally. Serve this over fluffy white rice, rice and peas, or with warm roti if you’re feeling fancy. This curry gets even better the next day — deeper, richer, and more irresistible. Store it in the fridge for up to 3 days and reheat low and slow. Bold, soulful, and full of love — just how we like it. 🇯🇲✨ Bon Appetit' Chef Jeanne