By cooking.nytimes.com
Jamaican Curry Chicken and Potatoes
Instructions
Cook:1h 30min
Updated at: Sun, 18 Oct 2026 01:38:15 GMT
Nutrition balance score
Great
Glycemic Index
53
Low
Glycemic Load
31
High
Nutrition per serving
Calories759.1 kcal (38%)
Total Fat25.6 g (37%)
Carbs52.3 g (20%)
Sugars8.5 g (9%)
Protein76.8 g (154%)
Sodium960.5 mg (48%)
Fiber7.1 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
3 poundschicken legs and thighs
bone-in, skin-on, skin removed
1 tablespoongarlic powder
kosher salt
black pepper
2 tablespoonsolive oil
plus more as needed
1onion
large, sliced
4garlic cloves
minced
2 tablespoonsjamaican hot curry powder
such as jamaican choice or grace, plus more as needed
1scotch bonnet
or habanero pepper
4yukon gold potatoes
medium, washed and quartered
1 quartschicken stock
reduce or add liquid depending on pot size
1dried bay leaf
2fresh thyme sprigs
¼ cupcornstarch
white rice
for serving
Instructions
View on cooking.nytimes.com
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Notes
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