Recipe byThe ZestyPlate Kitchen
Chicken marinated in curry, thyme and scotch bonnet, then simmered with onion and potato into a rich golden sauce. Serve over rice.
Curry chicken is one of those dishes that rewards a bit of patience. Chicken thighs sit in a rub of curry powder, thyme and scotch bonnet, then go into the pot with potatoes to simmer down into a golden, savoury sauce. Give the marinade time to do its work and serve it spooned over rice.
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Prep 70 min
Cook 40 min
Total 110 min
Medium
Scale:
- 2 Lbs Chicken Thighs
- 2 1/2 Tbs Curry Powder
- 1 tsp All-Purpose Seasoning
- 1 chopped Onion
- 3 chopped Spring Onions
- 1/2 Green Pepper
- 4 Cloves Chopped Garlic
- 1 chopped Scotch Bonnet
- 3 sprigs Thyme
- 3 tablespoons Olive Oil
- 1/4 cup Water
- 1 large Russet Potato
- To taste Salt
- To taste Pepper
Nutrition (per serving)
670
kcal
40g
Protein
18g
Carbs
49g
Fat
Estimated per serving. How we calculate this.
Preparation
- Put the chicken thighs in a large bowl with the all-purpose seasoning, 1 tablespoon of the curry powder, the onion, spring onions, green pepper, garlic, scotch bonnet (if using) and thyme. Mix until the chicken is well coated, cover, and chill for at least 1 hour or overnight.
- Lift the onions, peppers and garlic off the chicken and set them aside.
- Heat the olive oil in a large heavy pot over medium heat. Add the remaining curry powder and cook for 20 to 30 seconds, then add the onions, green pepper, garlic, thyme and scotch bonnet. Stir until the onions soften, around 3 to 5 minutes, splashing in a tablespoon of water if the pan looks dry.
- Add the chicken and the quarter cup of water, cover, turn the heat to medium-low and cook for 30 to 35 minutes, stirring now and then.
- With about 15 minutes left, stir in the potato and keep cooking with the lid on.
- When the chicken is cooked through and the potatoes are soft, take the pot off the heat and season with salt and pepper to taste.
Tips from the ZestyPlate Kitchen
- Let the chicken sit in the seasoning for at least an hour, and overnight if you can manage it.
- Toast the curry powder in the hot oil for a few seconds before anything else goes in; this is what gives Jamaican curry its proper depth.
- Bone-in thighs stay juicier through a long simmer and carry more flavour than breast.
- Drop the potatoes in part-way through so they pick up the sauce and help thicken it as they soften.
Frequently Asked Questions
It leans heavily on turmeric and allspice, with scotch bonnet warmth often built in. That gives it a distinct golden colour and a flavour quite unlike Indian curry blends.
Drop the scotch bonnet in whole for a gentle background warmth and lift it out before serving. Chop it if you want real fire, or leave it out altogether for a mild pot.
Thighs are more forgiving over a long simmer and stay far juicier. If you only have breast, add it later or shorten the cooking time so it doesn't dry out.
Rice and peas is the usual match, with fried dumplings or festival on the side. Plain white rice does the job just as well.
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