Curry Chicken Recipe
Bone-in chicken pieces cooked in a golden Jamaican curry sauce with potatoes, scotch bonnet, and fresh herbs. Served with white rice.
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Ingredients
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Chicken & Marinade
Curry Base & Vegetables
To Serve
Method
Chicken & Marinade
- 1
Marinate the chicken
Pat the chicken pieces dry with paper towels. In a large bowl combine yogurt (or buttermilk), minced garlic, grated ginger, ground turmeric, kosher salt, and black pepper. Add the chicken pieces and rub the marinade into the meat and under the skin where possible. Cover and refrigerate for at least 1 hour and up to 6 hours (overnight ok).
Curry Base & Vegetables
- 2
Bloom the curry powder
When ready to cook, remove chicken from fridge 20 minutes before cooking to come toward room temperature. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the vegetable oil and once shimmering, add the curry powder. Stir constantly for 30–45 seconds to bloom the spices and develop color — do not let it burn. This step deepens the curry flavor and gives the sauce its golden color.
- 3
Sauté aromatics
Add the chopped onion to the pot and sauté for 3–4 minutes until softened and translucent, stirring so the curry-infused oil coats the onion. Add the pierced or chopped scotch bonnet (use whole if you prefer less heat), the tomato paste and the optional flour. Cook, stirring, for 1–2 minutes to remove raw tomato taste and to toast the flour slightly.
- 4
Brown the chicken
Push the aromatics to the side, add a little more oil if the pot looks dry, and add the marinated chicken pieces skin-side down. Brown for 3–4 minutes per side until lightly golden (they will finish cooking in the sauce). Work in batches if necessary to avoid overcrowding. Return all chicken to the pot.
- 5
Build the curry
Pour in the chicken stock (about 600 ml) to deglaze the pot, scraping up brown bits from the bottom. Add the potato chunks, thyme sprigs, and chopped green onions. Bring to a gentle simmer, reduce heat to low, cover partially, and simmer gently for 30–35 minutes, or until chicken is cooked through (internal temperature 74°C / 165°F) and potatoes are tender. Stir occasionally to prevent sticking and to distribute flavors.
- 6
Adjust seasoning and finish
Taste the sauce and add additional salt and black pepper as needed. If the sauce is too thin, uncover and simmer on medium for 5–8 minutes to reduce and thicken. Remove and discard thyme stems. Stir in chopped cilantro (or culantro) and the white parts of the green onions. If you used a whole scotch bonnet and want less heat, remove it now.
To Serve
- 7
Cook the rice
While the curry simmers, rinse the rice under cold water until the water runs clear. Combine rice, water (4 cups), and 1/2 tsp salt in a medium saucepan. Bring to a boil, stir once, reduce heat to low, cover tightly and simmer for 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes; then fluff with a fork.
- 8