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Per serving
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- 1
Season the chicken
Cut the chicken thighs into large bite-sized pieces and add them to a big mixing bowl. Rub them with 2 tablespoons of the Jamaican curry powder, the adobo seasoning, allspice, dried thyme, turmeric, and a good amount of salt and pepper. Do this first and let it sit while you prep the vegetables — even 15 minutes of contact time makes a difference.
- 2
Soften the aromatics
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the chopped onion and diced bell pepper and cook for 5 minutes, stirring, until softened and just starting to color at the edges.
- 3
Burn the curry
Add the chopped green onion, minced garlic, minced ginger, and the remaining 2 tablespoons of curry powder. Cook 2 to 3 minutes, stirring constantly, until the curry powder darkens and smells toasty. This step is called burning the curry — it isn't actually burning, it's cooking out the raw spice flavor, and it's what separates a good curry from a flat one.
- 4
Brown the chicken
Add the seasoned chicken to the pot and cook for about 10 minutes, flipping halfway through, until browned on all sides. The chicken will release some liquid — leave it in the pot, it's flavor. Just hold back a little broth later if things look loose.
- 5
Add liquids and vegetables
Stir in the coconut milk and chicken broth. Add the diced potatoes and the peeled, chopped carrots. Taste the liquid and adjust with salt and pepper. Bring everything up to a boil.
- 6
Cover and simmer
Cover the pot, reduce the heat to low, and simmer 20 to 30 minutes, until the potatoes and carrots are tender and the chicken reaches 165°F internal. The sauce should thicken slightly as the potato starch releases into it.
- 7
Cool and portion
Let the curry cool for about 20 minutes before portioning — hot food in sealed containers steams itself and turns the potatoes mushy. Divide into containers, or ladle into one big airtight container if you'd rather scoop as you go.
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Big-Batch Jamaican Curry Chicken with Potatoes
Created by: SundayPrepCo
Ingredients
- 3 lb boneless skinless chicken thighs
- 4 tbsp Jamaican curry powder
- 1 tbsp adobo seasoning
- 1 tsp allspice
- 1 tsp dried thyme
- 1 tsp turmeric
- 2 tbsp olive oil
- 1 onion
- 1 bell pepper
- 1/4 cup green onion
- 4 garlic cloves
- 2 tbsp ginger
- 1 cup coconut milk
- 1 cup chicken broth
- 1 lb yellow potatoes
- 2 carrots
- salt and pepper
Instructions
- Season the chickenCut the chicken thighs into large bite-sized pieces and add them to a big mixing bowl. Rub them with 2 tablespoons of the Jamaican curry powder, the adobo seasoning, allspice, dried thyme, turmeric, and a good amount of salt and pepper. Do this first and let it sit while you prep the vegetables — even 15 minutes of contact time makes a difference.
- Soften the aromaticsHeat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the chopped onion and diced bell pepper and cook for 5 minutes, stirring, until softened and just starting to color at the edges.
- Burn the curryAdd the chopped green onion, minced garlic, minced ginger, and the remaining 2 tablespoons of curry powder. Cook 2 to 3 minutes, stirring constantly, until the curry powder darkens and smells toasty. This step is called burning the curry — it isn't actually burning, it's cooking out the raw spice flavor, and it's what separates a good curry from a flat one.
- Brown the chickenAdd the seasoned chicken to the pot and cook for about 10 minutes, flipping halfway through, until browned on all sides. The chicken will release some liquid — leave it in the pot, it's flavor. Just hold back a little broth later if things look loose.
- Add liquids and vegetablesStir in the coconut milk and chicken broth. Add the diced potatoes and the peeled, chopped carrots. Taste the liquid and adjust with salt and pepper. Bring everything up to a boil.
- Cover and simmerCover the pot, reduce the heat to low, and simmer 20 to 30 minutes, until the potatoes and carrots are tender and the chicken reaches 165°F internal. The sauce should thicken slightly as the potato starch releases into it.
- Cool and portionLet the curry cool for about 20 minutes before portioning — hot food in sealed containers steams itself and turns the potatoes mushy. Divide into containers, or ladle into one big airtight container if you'd rather scoop as you go.