Authentic Jamaican Curry Chicken (No Curry Burn)

 

White ceramic plate of Jamaican curry chicken served on a rustic wooden tabletop
In Jamaica, there are two varieties of curry: regular yellow curry and Indian curry. I used Indian curry, therefore my curry chicken colour is duller and not bright yellow.

Curry Burn vs No Curry Burn (For Readers Outside Jamaica)

In Jamaica, burning the curry means briefly frying the curry powder in hot oil for a second or two before adding the meat. This is traditionally done to wake up the spices and deepen the flavour.

However, not everyone burns their curry. In my case, unburnt curry causes serious stomach issues, which is why I personally avoid curry dishes cooked this way. For this recipe, I did not burn the curry because it does not affect my husband’s stomach.

Both methods are authentically Jamaican, it simply comes down to preference, tolerance, and who you’re cooking for. Oh, by the way, doctors can’t figure out why curry affects my tummy if it isn’t burnt.

Prep Time: 10 minutes
Cook Time: 20–25 minutes
Serves: 1

Ingredients

  • 1 lb. chicken (half of a 2 lb. chicken), skin removed (optional)

  • 1/2 tsp salt

  • 1 tbsp all-purpose seasoning

  • 1 tsp black pepper

  • 2 tbsp Indian curry (use more or less)

  • 1 stalk scallion, washed and roughly chopped

  • 1/2 large onion, chopped

  • Hot pepper, to taste

  • 2 cloves garlic, chopped

  • 1 inch ginger root, peeled, washed, and chopped

  • 1 sprig fresh thyme, washed

  • 2 tsp vegetable oil

  • 2 cups water

  • Irish potatoes and/or carrots (optional)

  • White vinegar and water (for washing chicken)

Instructions

  1. Cut the chicken into medium pieces. Wash with a white vinegar and water solution, drain, then pat dry.

  2. Place the chicken into a container. Season with salt, all-purpose seasoning, black pepper, and Indian curry. Use your hands to rub the seasoning into the chicken.

  3. Add the scallion, onion, hot pepper, garlic, ginger, and thyme to the chicken. Cover and marinate in the fridge for at least 1 hour.

  4. Place a Dutch pot on low heat and add the vegetable oil. As soon as the oil is hot but not smoking hot, add the chicken. Stir, then cover the pot. Keep the heat on low.

  5. Do not add any water at this stage. Allow the chicken to generate its own water and cook in its own juice. This step is very important, this is where the flavours start to develop.

  6. Once the meat begins to fry, add the 2 cups of water. If using Irish potatoes and/or carrots, add them at this point.

  7. Cover the pot and cook until the liquid reduces to a gravy. Taste and adjust with salt if needed.

  8. Simmer until the gravy reaches the consistency you prefer, then turn off the heat.

Serving suggestion: My husband had this curried chicken with roti

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