Jamaican Curry Chicken Recipe | Saveur


Step 1

To a large bowl, add the chicken, lime juice, and 1 tablespoon of the curry powder and turn to coat. Cover and refrigerate for 4–12 hours. 

Step 2

To a large pot set over medium-high heat, add the oil. When the oil is hot and shimmering, transfer half of the chicken to the pot. Cook, stirring occasionally, until golden brown all over, about 8 minutes. Transfer to a plate, then repeat with the remaining chicken. 

Step 3

To the empty pot, add the allspice, garlic, scallions, thyme, carrots, chayote, ginger, and potato and turn the heat to medium. Cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in the coconut milk, chile, and reserved chicken and simmer, stirring occasionally, until the chicken shreds easily when pierced with a fork and the sauce is thickened, about 40 minutes. Serve over rice.  


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