Jamaican Curried Chicken Meal
Jamaican curry is its own thing — don't confuse it with Indian or Thai. The backbone is Jamaican curry powder, which leans heavy on turmeric and allspice. That's what gives it that golden color and warmth without the heat. I brown the chicken first to get color and flavor into the pot, then build the sauce right on top of that fond. The potatoes aren't filler — they break down just enough to thicken the sauce naturally. If you want heat, add a Scotch bonnet whole and fish it out before serving. Keeping it whole gives you the flavor without blowing anyone's head off. This is another one that gets better overnight, so make the full batch even if you're cooking for two.
Equipment
- Large Pot
- Dutch Oven
Ingredients
Curried Chicken Stew
- 1 portion Batch Jamaican Curried Chicken thawed with sauce
- 2 cups Carrots sliced
- 2 cups Potatoes peeled, diced into 1-inch cubes
- 1 cup Chicken Broth if needed to loosen sauce
Serving
- Steamed White Rice, Rice and Peas, Roti, or Boiled Dumplings
Instructions
Cook
- Add the batch curried chicken with its sauce to a large pot or Dutch oven over medium heat.
- If the sauce is too thick after thawing, add chicken broth a splash at a time to loosen it to a stew consistency.
- Bring to a simmer.
- Add the diced potatoes and sliced carrots.
- Stir gently to combine.
- Add more broth if needed so the sauce mostly covers the vegetables.
- Cover and simmer for 25-30 minutes until the potatoes and carrots are tender.
- Stir occasionally to prevent sticking.
Serve
- Taste and adjust seasoning with salt and pepper.
- Serve hot over steamed white rice, Rice and Peas, with roti, or with boiled dumplings.
Notes
Jamaican curried chicken simmered with potatoes in a rich, aromatic curry sauce. A warming one-pot meal built for feeding a crowd or stocking the fridge.
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