One‑Pot Jamaican Curry Chicken

Name: One‑Pot Jamaican Curry Chicken
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 2.5 lb bone-in, skin-on chicken thighs; 2 tsp kosher salt; 1 tsp black pepper; 2 tbsp Jamaican curry powder; 2 tbsp vegetable oil; 1 large yellow onion; 4 clove garlic; 3 stalk scallions; 1 tbsp fresh thyme leaves; 1 piece scotch bonnet pepper; 2 medium potatoes; 1 large carrot; 1.5 cup chicken stock; 0.25 cup water; 1 piece lime; 2 tbsp fresh parsley or cilantro

A classic Jamaican-style curry chicken made start-to-finish in one heavy skillet or Dutch oven — browned chicken, fragrant curry-spiked sauce and potatoes all simmered together for minimal washing up.

AI image

1 hr 10 min

start to finish

20 min

hands on

Some skill

difficulty

servings

4 servings

Ingredients

Roughly, per serving

520 kcal36g protein28g carbs28g fat

An estimate, not a lab analysis.

Method

Pat the chicken dry with paper towels and season evenly with 1 tsp salt, 1/2 tsp pepper and 1 tbsp of the curry powder; rub it into the skin.
Let the seasoned chicken rest at room temperature while you prep the other ingredients.
This short rest helps the seasoning stick and brings the chicken closer to room temperature for better browning.
Heat a large heavy skillet or Dutch oven over medium-high and add the oil until shimmering.
Place the chicken skin-side down and sear without moving until the skin is deep golden, 6 to 8 minutes.
Flip the pieces and sear the other side 4 minutes just to color; transfer chicken to a plate.
Reduce heat to medium and add the sliced onion.
Cook the onion, stirring, until softened, about 3 minutes.
Stir in the remaining 1 tbsp curry powder and cook 30 seconds to bloom the spice.
Add the garlic and chopped scallions and cook, stirring, until aromatic, about 1 minute.
Pour in the 1/4 cup water to deglaze the pan and scrape up any brown bits stuck to the bottom.
Return the chicken to the pot, nestle the potatoes and carrot around it, add thyme and whole scotch bonnet, and pour in the chicken stock.
Bring to a gentle simmer, cover the pot, and braise until the potatoes are tender and the chicken reaches 165°F (75°C), about 30 minutes.
If using boneless thighs, check at 20 minutes so they don't overcook.
Uncover, increase heat to medium-high and simmer uncovered 3–5 minutes to reduce and thicken the sauce slightly.
Taste and adjust seasoning with the remaining salt and pepper; if the scotch bonnet was left whole, remove it before serving.
Finish with a squeeze of lime juice and scatter reserved scallion and chopped parsley or cilantro over the top.

Worth knowing

Leave the scotch bonnet whole to add aroma without extreme heat; slice it open if you want more kick, but handle with gloves and avoid touching your face.
Use a heavy-bottomed skillet or Dutch oven for even heat and a good fond to deglaze — that browned pan flavor is key to the sauce.
This keeps well in the fridge for 3–4 days and reheats gently on the stove; it also freezes well for up to 3 months (thaw overnight).
Serve with steamed white rice, roti, or boiled green banana; for a lighter plate, serve over cauliflower rice.

Make it yours

Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.

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More Jamaican cooking

An original Restaurant Pro recipe — our own composition in the idiom of Jamaican cooking, not any restaurant's recipe.