Jamaican Curried Chicken Stew with Rum and Mango

Jamaican Curried Chicken Stew with Rum and Mango by Panning The Globe

5 from 1 reviews

Delicious curried chicken stew with lots of veggies and a curry-coconut-rum broth. A fantastic one pot dinner.




  1. Heat oven to 350ºF. Sprinkle chicken generously with salt and pepper on both sides.
  2. Heat 2 tablespoons of oil over medium heat, in a large, oven-ready pot or dutch oven, with a lid. Brown chicken in batches, 3-4 minutes per side. Transfer pieces to a plate as they’re browned.
  3. Add another tablespoon of oil to the pot and sauté the onion, stirring occasionally, until it starts to brown, 5-7 minutes. Add the garlic, ginger and chili pepper. Cook, stirring, for a minute or so, until they become fragrant. Add the curry powder and allspice. Cook, stirring, for 30 seconds or so to toast the spices. Add the coconut milk and rum. Cook for a minute or so, stirring, to loosen any browned bits stuck to the bottom of the pot. Add the chicken back to the pot, along with the 4 cups broth, squash, carrots, thyme sprigs and 1 teaspoon salt. Bring to a simmer. Turn off heat. Cover pot and transfer to the preheated oven. Cook for 35 minutes.
  4. Final Prep: Remove stew from the oven. Pull out the chicken pieces a few at a time – transferring them to a plate and shredding them by pulling them apart with two forks. Return them to the pot. Add the cubed mango. Add salt and pepper, to taste. Serve with rice and your choice of toppings.