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.
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.