Direct answer: Brown seasoned chicken, fry onion, garlic and curry powder, add potatoes and stock, then simmer until the chicken is cooked through and the potatoes are soft.
This easy Jamaican curry chicken gives you a warming, golden curry with tender potatoes and a savoury sauce. It is built for home kitchens using supermarket curry powder plus thyme, garlic and onion.
Serves 2 to 4, depending on sides. Time: about 20 to 40 minutes.
Ingredients
- 500g chicken thighs or drumsticks
- 1 tbsp oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp Jamaican-style curry powder or mild curry powder
- 1/2 tsp allspice, optional
- 1 tsp dried thyme
- 2 medium potatoes, peeled and cubed
- 350ml chicken stock
- 1 spring onion, sliced
- 1/2 Scotch bonnet, left whole or chopped, optional
- Salt, black pepper and lime juice
Method
- Season the chicken with salt, pepper, thyme and half the curry powder.
- Heat the oil in a pot and brown the chicken on both sides. Remove to a plate.
- Add the onion and cook for 5 minutes. Stir in the garlic and remaining curry powder for 1 minute.
- Return the chicken to the pot with the potatoes, stock, spring onion and Scotch bonnet if using.
- Cover and simmer for 25 to 35 minutes until the potatoes are tender and the chicken is cooked through.
- Remove the whole Scotch bonnet if used. Finish with lime juice and adjust the seasoning.
Notes
Bone-in chicken gives the sauce more flavour, but boneless thighs cook faster. Leaving the Scotch bonnet whole adds aroma with less heat. Mash a few potato cubes into the sauce if you want it thicker.
Storage: Cool leftovers quickly, keep them covered in the fridge, and eat within 2 days. Reheat until piping hot throughout.