Brown Stew Chicken Recipe - Butter Be Ready

The pressure builds and you start counting down minutes until you eat. That smell of curry and spices hits your nose, and you just know dinner's gonna be worth the wait. The kitchen fills up with this deep, warm scent that kinda wraps around you like a cozy blanket.

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You spot that golden chicken sitting in rich broth, tender and juicy, ready to pull apart with just a little poke. Every time you lift the lid there's a little burst of steam that fogs your glasses and makes your appetite go wild.

Patience don’t come easy but dang it, it’s worth it for that tender pull of chicken infused with all those bold spices. You catch yourself thinking about it all day and the anticipation just grows until you finally dig in.

Why This Recipe Works Every Single Time

• The pressure cooker locks in all the flavor and cooks chicken super tender.
• The quick release keeps veggies from overcooking and getting mushy.
• Using real Jamaican curry powder brings the authentic taste you crave.
• The scotch bonnet pepper adds gentle heat without burning your mouth if you keep it whole.
• Marinating the chicken beforehand means every bite’s packed with flavor.
• The natural release lets the sauce thicken up nice and deep in broth depth.
• Simple ingredients that you’re probably already got kicking around your kitchen.

Everything You Need Lined Up

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• 4–5 chicken drumsticks
• 4–5 boneless/skinless or bone-in skin-on chicken thighs, your call
• 4 tablespoons Jamaican curry powder (divided)
• 1 teaspoon ground Jamaican allspice
• 1 teaspoon kosher salt (more to taste)
• 1 teaspoon ginger paste or freshly grated ginger
• ½ teaspoon garlic powder
• ½ teaspoon ground coriander
• 2 tablespoons Worcestershire sauce
• 2–3 tablespoons vegetable oil (canola or olive works too)
• 1 large green bell pepper, sliced thin
• 1 medium yellow onion, chopped
• 4 scallions (green onions), chopped
• 4 cloves garlic, finely minced
• 6 sprigs fresh thyme
• 1 whole scotch bonnet pepper (don’t slice it, just toss it in)
• 2 cups low-sodium chicken stock or broth
• 2 medium carrots, chopped
• 1 large russet potato, peeled & quartered
• Cooked white rice & chopped scallions for serving (optional but dang tasty)

Walking Through Every Single Move

Start by cleaning and patting dry the chicken drumsticks and thighs. Toss them into a big bowl so you can get to seasoning.

Sprinkle 2 tablespoons of Jamaican curry powder, allspice, kosher salt, ginger paste, garlic powder, coriander, plus Worcestershire sauce onto the chicken. Mix well to coat every bit. Let this marinate for at least an hour or overnight if you got time.

Heat your oil in a large Dutch oven or deep skillet on medium-high. Add the rest of your curry powder and toast it for about 30 seconds to release that amazing aroma.

Add the marinated chicken pieces to the pot and sear them till browned real nice on all sides. This takes like 5 to 7 minutes, so keep an eye on it.

Turn heat down to medium-low. Cover and let chicken cook in its own juices for 20 to 25 minutes, stirring now and then so it don’t stick.

Uncover and let the curry simmer till the sauce thickens up to how you like it. Taste and add salt if you gotta. It might take another 10 minutes.

Serve it up hot with steamed white rice or whatever side you love. Sprinkle some chopped scallions on top if you want that pop of color and fresh bite.

Time Savers That Actually Work

• Marinate chicken overnight to really save time on prep day and deepen flavors.
• Use pre-minced garlic and ginger paste to skip chopping and grating steps.
• Grab store-bought chicken stock so you don’t gotta make broth from scratch.
• Slice veggies while chicken marinates to get everything ready before heat goes on.

Your First Taste After the Wait

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That first bite hits with a warm hug of spicy, earthy curry powder and the mild kick from the whole scotch bonnet. It’s got that depth you only get from slow release and broth depth melding together.

You notice how the chicken is tender, juicy, and pulls apart easily. The sauce clings to every bit, coating your mouth with a saucy richness that’s straight comfort food.

The sweetness from the carrots and earthiness from potato come through gently in the background, balancing out the heat and curry flavor. It’s like a little flavor party in your mouth.

That hint of fresh thyme and scallions on top freshens every bite up, making you want to go back for more even if you said you’d only have a small portion.

How to Store This for Later

Cool the curry down to room temp before putting it away so you keep things safe and tasty. You don’t wanna ruin the broth depth by rushing this step.

Store it in an airtight container in the fridge for up to 3 days. Easy reheat in microwave or on stovetop to get that tender pull back.

If you wanna keep it longer, portion out and freeze. It holds up well in the freezer for 3 months, just thaw overnight in fridge before reheating.

When reheating, use a slow release heat method like stovetop low simmer to bring sauce back nice and thick. Quick release in microwave works too but watch so it don’t dry out.

Everything Else You Wondered About

• Can I use bone-in vs boneless chicken thighs? Yeah, bone-in keeps more flavor, but boneless cooks quicker and easier to eat.
• What’s the point of whole scotch bonnet pepper? It adds heat gently without burning you up ’cause it’s whole and not cut.
• How do I get sauce thick enough? Let the curry simmer uncovered after pressure cooking so water evaporates and sauce thickens.
• Got any tips if my chicken sticks to pot? Adding some oil to the pot before searing helps. Use a wooden spoon to gently scrape loose if it sticks.
• Can I double the recipe? Sure can, but check your pressure cooker’s max fill to be safe.
• What if I want it less spicy? Toss out the scotch bonnet or keep it totally whole so it just adds really mild heat.

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Jamaican Curry Chicken in Your Pressure Cooker

This Jamaican curry chicken is rich, tender, and packed with authentic island flavor. Pressure cooked to perfection with real spices, hearty veggies, and a touch of heat.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 480 kcal

Equipment

• 1 Dutch oven or deep skillet

Ingredients

  

Main ingredients

• 4–5 chicken drumsticks
• 4–5 chicken thighs boneless/skinless or bone-in skin-on
• 4 tablespoons Jamaican curry powder divided
• 1 teaspoon ground Jamaican allspice
• 1 teaspoon kosher salt more to taste
• 1 teaspoon ginger paste or freshly grated ginger
• ½ teaspoon garlic powder
• ½ teaspoon ground coriander
• 2 tablespoons Worcestershire sauce
• 2–3 tablespoons vegetable oil canola or olive works too
• 1 large green bell pepper sliced thin
• 1 medium yellow onion chopped
• 4 scallions chopped
• 4 cloves garlic finely minced
• 6 sprigs fresh thyme
• 1 whole scotch bonnet pepper do not slice
• 2 cups low-sodium chicken stock or broth
• 2 medium carrots chopped
• 1 large russet potato peeled & quartered
• Cooked white rice & chopped scallions for serving (optional)

Instructions

 

Instructions

• Clean and pat dry the chicken drumsticks and thighs. Add them into a bowl for seasoning.
• Add 2 tablespoon curry powder, allspice, salt, ginger, garlic powder, coriander, and Worcestershire sauce. Mix well. Marinate for at least 1 hour or overnight.
• Heat oil in a Dutch oven or deep skillet over medium-high heat. Add remaining curry powder and toast for 30 seconds.
• Add marinated chicken and sear on all sides until browned, about 5-7 minutes.
• Reduce heat to medium-low. Cover and cook chicken in its juices for 20-25 minutes, stirring occasionally.
• Uncover and let curry simmer until sauce thickens, about 10 minutes. Adjust salt to taste.
• Serve hot over cooked white rice. Garnish with chopped scallions if desired.

Notes

Leftovers store great! Cool completely, then refrigerate up to 3 days or freeze up to 3 months.