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Jamaican Curry Chicken and Potatoes

  • Yield: 8 servings 1x


  • 8 ea chicken legs and thighs (bone in, skin removed)
  • 1 Tbs garlic powder
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbs avocado oil
  • 1 large onion (sliced)
  • 4 cloves garlic (minced)
  • 2 tbsp Jamaican curry powder
  • 1 small scotch bonnet or habanero pepper (scored with a knife)
  • 1 inch fresh ginger (grated)
  • 4 medium Yukon gold potatoes (quartered)
  • 1-2 quarts chicken or veggie broth (depends on pan size)
  • 1 ea dried bay leaf
  • 2 sprigs fresh thyme
  • 1/4 cup cornstarch (optional)


  1. Place chicken in a large bowl
  2. Season chicken with garlic powder, salt, and pepper, making sure it's evenly coated.
  3. Set aside and let come to room temperature.
  4. Heat a heavy-bottomed pan over medium- high.
  5. Drizzle in the oil.
  6. Add the sliced onions, season with salt and pepper and stir to combine.
  7. Cook until soft and fragrant, 3-4 minutes.
  8. Add the garlic and ginger, stirring to keep the garlic from scorching and cook for 30 seconds or until tender.
  9. Remove to a bowl and set aside.
  10. If needed, add oil to the pan to coat the bottom.
  11. Reduce the heat to medium and add the curry powder.
  12. Heat until fragrant and mixed well with the oil.
  13. Add the chicken to the pan and sear on both sides until golden brown, about 7-8 minutes.
  14. Add the reserved onions and scotch bonnet pepper to the pan.
  15. Add the potatoes and stir to evenly coat the chicken and potatoes.
  16. Add the broth to nearly cover the chicken.
  17. Add the bay leaf and one thyme sprig whole and the leaves of one thyme sprig.
  18. Bring to a simmer, cover pan and cook for 30-45 minutes, until chicken is tender and falling off the bone.
  19. Taste and adjust the curry powder, salt, and pepper as needed.
  20. OPTIONAL: In a small bowl, combine the cornstarch with 1/4 cup water to form a slurry.
  21. The slurry can be added to thicken the sauce to a gravy-like consistency if you prefer.
  22. Add 1 tbs of the slurry and bring to a boil, adding more slurry until desired consistency.
  23. Remove bay leaf, thyme stems, and scotch bonnet pepper before serving.
  24. Serve over rice if desired.


Source:  Times Cooking: Millie Peartree

  • Category: Main Dish
  • Cuisine: Carribbean


  • Serving Size: 1 piece chicken
  • Calories: 398
  • Fat: 11.75 g
  • Carbohydrates: 40.14 g
  • Protein: 33.06 g
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