Jamaican Fried Curry Chicken
Jamaican Fried Curry Chicken
Ingredients
For the Chicken
- 2 pounds chicken thighs, bone-in, skin-on, cut into 8 pieces
For the Marinade
- 2 tablespoons Jamaican curry powder
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1/2 Scotch bonnet pepper, minced, seeds removed for less heat
- 1 tablespoon fresh thyme leaves, chopped
- 2 scallions, chopped
- 1/4 yellow onion, finely diced
- 1/2 teaspoon allspice berries, crushed (or 1/4 teaspoon ground allspice)
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons lime juice
For the Dredging
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon Jamaican curry powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Frying
- 4 cups vegetable oil, for deep frying
Instructions
- 1
Clean the chicken pieces thoroughly and pat them dry with paper towels. Make a few shallow slits in each piece of chicken to help the marinade penetrate deeper.
⏱️ 5 min
- 2
In a large mixing bowl, combine the Jamaican curry powder, minced garlic, grated fresh ginger, minced Scotch bonnet pepper, chopped fresh thyme leaves, chopped scallions, finely diced yellow onion, crushed allspice berries, salt, black pepper, and lime juice. Mix all ingredients well to form a paste.
⏱️ 10 min
- 3
Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 4 hours, up to overnight, to allow the flavors to meld.
- 4
In a shallow dish, whisk together the all-purpose flour, cornstarch, additional Jamaican curry powder, paprika, salt, and black pepper for the dredging mixture.
⏱️ 5 min
- 5
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F.
⏱️ 10 min•🌡️ 350
- 6
Remove the chicken from the marinade, allowing any excess marinade to drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to ensure a good, even coating. Shake off any excess flour.
⏱️ 5 min
- 7
Carefully place 3-4 pieces of chicken into the hot oil, being careful not to overcrowd the pot. Fry for 6-8 minutes per side, or until the chicken is golden brown and cooked through (internal temperature of 165°F). Adjust the heat as needed to maintain the oil temperature around 350°F.
⏱️ 15 min•🌡️ 350
- 8
Remove the fried chicken with tongs and place it on a wire rack set over paper towels to drain any excess oil. Repeat with the remaining chicken pieces. Serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Jamaican Fried Curry Chicken
Ingredients
For the Chicken
- 2 pounds chicken thighs, bone-in, skin-on, cut into 8 pieces
For the Marinade
- 2 tablespoons Jamaican curry powder
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1/2 Scotch bonnet pepper, minced, seeds removed for less heat
- 1 tablespoon fresh thyme leaves, chopped
- 2 scallions, chopped
- 1/4 yellow onion, finely diced
- 1/2 teaspoon allspice berries, crushed (or 1/4 teaspoon ground allspice)
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons lime juice
For the Dredging
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon Jamaican curry powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Frying
- 4 cups vegetable oil, for deep frying
Instructions
- 1
Clean the chicken pieces thoroughly and pat them dry with paper towels. Make a few shallow slits in each piece of chicken to help the marinade penetrate deeper.
⏱️ 5 min - 2
In a large mixing bowl, combine the Jamaican curry powder, minced garlic, grated fresh ginger, minced Scotch bonnet pepper, chopped fresh thyme leaves, chopped scallions, finely diced yellow onion, crushed allspice berries, salt, black pepper, and lime juice. Mix all ingredients well to form a paste.
⏱️ 10 min - 3
Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 4 hours, up to overnight, to allow the flavors to meld.
- 4
In a shallow dish, whisk together the all-purpose flour, cornstarch, additional Jamaican curry powder, paprika, salt, and black pepper for the dredging mixture.
⏱️ 5 min - 5
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F.
⏱️ 10 min•🌡️ 350 - 6
Remove the chicken from the marinade, allowing any excess marinade to drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to ensure a good, even coating. Shake off any excess flour.
⏱️ 5 min - 7
Carefully place 3-4 pieces of chicken into the hot oil, being careful not to overcrowd the pot. Fry for 6-8 minutes per side, or until the chicken is golden brown and cooked through (internal temperature of 165°F). Adjust the heat as needed to maintain the oil temperature around 350°F.
⏱️ 15 min•🌡️ 350 - 8
Remove the fried chicken with tongs and place it on a wire rack set over paper towels to drain any excess oil. Repeat with the remaining chicken pieces. Serve hot.
⏱️ 5 min