Jamaican curry chicken – one of our favourite comforting dinners to have especially in the cold winter months, a traditional dish that’s timeless. Tender chicken pieces in a delicious curry sauce!


1kg Skinless chicken leg & Thighs cut into 4

1 tsp. Sea salt

1tsp. Black pepper

1tsp. All purpose

1tsp Garlic powder

2 tbsp. Curry powder

1/2 onion diced

2 spring onions diced

4 garlic cloves

4 Pimento seeds

1/2 diced scotch bonnet

2 tbsp. Vegetable oil.

1 tbsp.Chicken stock granules

4 fresh thyme sprigs

1 large potato peeled and diced

1 large carrot peeled and diced

Add chicken into a bowl the season with salt, black pepper, all purpose, garlic powder, curry powder, then add onions, spring onions, garlic pimento and scotch bonnet. Then mix together and marinate.

In a large pot add vegetable oil on a high heat then add marinated chicken and cook and brown for 10 minutes.

Add water and chicken granules fresh thyme and scotch bonnet, and mix well. Cover and cook for 25 minutes stirring occasionally until cooked. Add carrots and potatoes 15 minutes before the end.