Jamaican Chicken Curry

Recipe by Deantini
READY IN: 2hrs




  • Jamaican Curry Powder:.
  • Toast the cumin, mustard, fenugreek, anise, black peppercorns, coriander seeds and allspice in a small dry skillet over high heat until the spices have released their aromas. Remove from heat and cool.
  • Grind in spice grinder (or handheld blender) and then combine with the turmeric. Makes about ½ cup.
  • Jamaican Curry Chicken:.
  • Heat the oil over high heat in a Dutch oven or large, wide pot.
  • Season the chicken and brown in batches if necessary. Remove from pot and reserve.
  • Add the onions, garlic, ginger and chili pepper and cook for 4 minutes.
  • Add the curry powder and chopped thyme and cook an additional minute. Add the juice of ½ a lime.
  • Return the chicken to the pot and cover with the stock and coconut milk. Bring to a boil and reduce heat to low. Simmer the chicken with the pot partially covered until chicken starts to fall off the bone, about 1 ½ hours. Skim occasionally to remove extra fat. Serve.