How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, you can marinate the chicken and prepare the plantains a day in advance.

Can I use another type of pepper?

Yes, habanero can be used as a milder substitute.

Is it possible to make this dairy-free?

Yes, ensure your curry powder and allspice do not contain any dairy-derived additives.

Can I use boneless chicken?

Yes, although bone-in enhances the flavor, boneless chicken will cook faster.

Fiery Jamaican Scotch Bonnet Chicken Curry with Grilled Plantains

Name: Fiery Jamaican Scotch Bonnet Chicken Curry with Grilled Plantains
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Chicken thighs; Garlic cloves; Fresh ginger; Lime juice; Salt; Black pepper; Vegetable oil; Onion; Bell pepper; Scotch bonnet peppers; Curry powder; Allspice; Coconut milk; Chicken broth; Salt; Ripe plantains; Vegetable oil; Cinnamon; Salt

A spicy, vibrant Jamaican delight paired with sweet plantains.

This dish combines the intense heat of Scotch bonnet peppers with fragrant spices to create a fiery chicken curry, served alongside perfectly grilled sweet plantains.

1 h 45 min
4
Intermediate

Ingredients

For the Chicken Marinade

Chicken thighs

2 lbs — skinless, bone-in

Garlic cloves

3 cloves — minced

Fresh ginger

1 tbsp — grated

Lime juice

2 tbsp

Salt

1 tsp

Black pepper

1 tsp

For the Curry Sauce

Vegetable oil

2 tbsp

Onion

1 large — diced

Bell pepper

1 — diced

Scotch bonnet peppers

3 — chopped

Curry powder

1 tbsp

Allspice

1 tsp

Coconut milk

1 cup

Chicken broth

1 cup

Salt

to taste

For the Grilled Plantains

Ripe plantains

3 — peeled and sliced lengthwise

Vegetable oil

2 tbsp

Cinnamon

1/2 tsp

Salt

Pinch

Preparation

Marinating the Chicken

Combine marinade

Combine chicken with garlic, ginger, lime juice, salt, and black pepper in a bowl.

Coat the chicken

Mix until chicken is fully coated in marinade.

Chill

Cover and refrigerate for at least 1 hour, preferably overnight.

Preparing the Plantains

Toss plantains

In a bowl, toss the sliced plantains with vegetable oil, cinnamon, and salt.

Rest

Set aside to allow flavors to meld.

Cooking Process

Sautéing

Heat oil in a large pot on medium. Add onions and peppers, sauté until soft.

Spicing

Stir in Scotch bonnet peppers, curry powder, and allspice. Cook for 2 minutes.

Simmering

Add marinated chicken, coconut milk, and broth. Simmer for 30-40 minutes, until chicken is fully cooked.

Plating & Serving