Jamaican Curry Chicken with Toasted Sesame

About This Recipe

Jamaican curry chicken is a defining dish of the island, shaped by the arrival of Indian indentured laborers in the 19th century who brought curry powder with them, which Jamaican cooks then adapted with local ingredients like scotch bonnet, thyme, and allspice. This version keeps the classic curry base and finishes with toasted sesame seeds scattered on top for a nutty crunch that isn't traditional but complements the dish well. The technique that defines Jamaican curry is browning the curry powder in oil before the chicken goes in -- this 'burning the curry' step, cooking the powder in hot oil for a minute or two until fragrant, develops a much deeper flavor than simply adding raw curry powder to a stew. Browning the chicken pieces well afterward, then letting everything simmer low and slow with scotch bonnet and thyme, builds the rich, deeply spiced gravy the dish is known for. Served with rice and peas or roti, Jamaican curry chicken is Sunday dinner staple across the island and its diaspora, valued for its warmth and depth of spice.

Ingredients

Serves 6

• 1 kgchicken thighs(bone-in, cut into pieces)
• 3 tbspJamaican curry powder
• 3 tbspoil
• 1onion(diced)
• 4 clovesgarlic(minced)
• 1scotch bonnet pepper(whole, pierced once)
• 2 sprigsfresh thyme
• 2potatoes(cubed)
• 2 cupschicken stock
• 1 tspsalt
• 2 tbsptoasted sesame seeds
• 2scallions(sliced)

Instructions

1. 1

   Season the chicken

   Toss chicken pieces with 1 tablespoon of the curry powder and salt, let marinate 20 minutes.

2. 2

   Bloom the curry powder

   Heat oil in a large pot over medium heat. Add the remaining curry powder and cook, stirring, for 1-2 minutes until deeply fragrant, being careful not to burn it.

3. 3

   Brown the chicken

   Add the seasoned chicken and brown on all sides, about 8 minutes.

4. 4

   Build the base

   Add onion and garlic, cook until softened, about 4 minutes.

5. 5

   Simmer

   Add scotch bonnet, thyme, potatoes, and stock. Bring to a boil, then reduce to a simmer, partially covered, for 30-35 minutes until the chicken is tender and the sauce has thickened.

6. 6

   Finish and serve

   Discard the scotch bonnet and thyme sprigs, scatter with toasted sesame seeds and scallions, and serve with rice and peas.

Variations

• •

  Add coconut milk toward the end of cooking for a richer, creamier curry.

• •

  Use chicken legs or a whole cut-up chicken instead of thighs.

• •

  Add carrots and bell peppers for more vegetables in the pot.

Storage

Refrigerate up to 4 days; the flavor deepens overnight. Freeze for up to 3 months. Reheat gently on the stove with a splash of water.

Frequently Asked Questions