Caribbean Curry Chicken with Potatoes

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🥘 Introduction

Caribbean Curry Chicken is a beloved dish across many islands — from Jamaica to Trinidad — and it’s easy to see why. Fragrant curry powder (often blended with turmeric, coriander, and fenugreek) is sautéed with garlic, onions, and thyme before juicy chicken and tender potatoes are simmered to perfection in a thick, savory gravy.

This recipe offers a balance of bold Caribbean spices with the homestyle comfort of curry. Perfect served over white rice, with roti, or even on its own.

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🛒 Ingredients

For the Chicken Marinade:

• 2 lbs chicken (bone-in, skinless thighs or drumsticks work best)
• 1 tbsp Caribbean curry powder (Jamaican or Trinidadian style)
• 1 tsp ground allspice
• 1 tsp salt
• ½ tsp black pepper
• 2 tsp garlic (minced)
• 1 tsp fresh ginger (grated)
• 1 Scotch bonnet pepper, deseeded and finely chopped (optional but authentic)
• 2 tsp fresh thyme leaves (or 1 tsp dried)
• Juice of ½ lime or lemon

For the Curry:

• 2 tbsp vegetable oil (or coconut oil for extra flavor)
• 1 medium onion, chopped
• 2 scallions (green onions), chopped
• 1½ tbsp Caribbean curry powder (extra for sautéing)
• 2 medium potatoes, peeled and cubed
• 1 cup coconut milk (optional, for a creamier curry)
• 1 cup chicken broth or water
• 1 bay leaf (optional)
• Salt and pepper to taste
• Fresh chopped cilantro or parsley (for garnish)

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🔪 Method & Instructions

Step 1: Marinate the Chicken

1. In a large bowl, add the cleaned chicken pieces.
2. Add curry powder, allspice, salt, pepper, garlic, ginger, thyme, Scotch bonnet, and lime juice.
3. Mix well to coat the chicken evenly. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.

Step 2: Brown the Curry

1. Heat oil in a heavy-bottomed pot or Dutch oven over medium heat.
2. Add 1½ tbsp of curry powder directly to the oil. Stir constantly for about 30 seconds to 1 minute, until the curry becomes fragrant and darkens slightly — this step is crucial for developing the signature Caribbean flavor.

Step 3: Cook the Aromatics

1. Add chopped onions and scallions to the pot. Sauté for 3-4 minutes until softened.
2. Add the marinated chicken to the pot, reserving leftover marinade. Sear the chicken on both sides until lightly browned — about 4-5 minutes per side.

Step 4: Simmer the Curry

1. Add the potatoes, reserved marinade, coconut milk (if using), and enough chicken broth or water to just cover the meat.
2. Add bay leaf if using. Stir well and bring to a boil.
3. Reduce heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and the potatoes are tender. Stir occasionally to prevent sticking.
4. Uncover for the last 10 minutes if you’d like the sauce to reduce and thicken.
5. Taste and adjust salt and pepper as needed.

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🍚 Serving Suggestions

• Serve hot over steamed white rice, rice and peas, or with soft roti.
• Garnish with fresh chopped cilantro or parsley and a wedge of lime.

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💡 Tips & Variations

• Curry Powder: Use a Caribbean-style curry powder, not Indian curry powder. Jamaican brands like Betapac or Chief (Trinidadian) are highly recommended.
• Heat Level: Scotch bonnet adds authentic heat and fruity flavor — use habanero as a substitute, or omit entirely for a milder dish.
• Protein Swaps: You can substitute goat, shrimp, or even chickpeas for different versions.
• Coconut Milk: Adds richness but is optional; you can omit it for a more savory, broth-based curry.

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