What makes a dish unforgettable? It’s the boldness of flavor, the richness of culture, and the warmth it brings with every bite. Authentic Jamaican Curry Chicken delivers all three. A staple in Caribbean kitchens, this recipe is loaded with island spices, fiery Scotch bonnet pepper, and tender chicken simmered in a luscious curry coconut gravy. Whether you’re craving a comforting weeknight dinner or planning a festive gathering, this dish brings soul-satisfying heat and vibrant Jamaican energy to your table.
Ingredients
- 2 lbs bone-in chicken (thighs & drumsticks preferred)
- 2 tbsp Jamaican curry powder
- 1 tsp all-purpose seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt & pepper to taste
- 2 tbsp oil (vegetable or coconut)
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, minced
- 2 sprigs fresh thyme
- 1 Scotch bonnet pepper, whole (or sliced for more heat)
- 2 medium potatoes, peeled & cubed
- 1 carrot, chopped
- 1 red bell pepper, chopped
- 1 cup chicken stock
- 1 cup coconut milk
- 2 green onions, chopped (for garnish)
Step-by-Step Instructions
Step 1: Season the Chicken
- In a large bowl, season chicken with curry powder, all-purpose seasoning, garlic powder, onion powder, salt, and pepper. Mix to coat evenly and marinate for 30 minutes (or overnight for deeper flavor).
Step 2: Brown and Bloom Spices
- Heat oil in a large pot or Dutch oven over medium-high heat. Add marinated chicken and brown for 3–4 minutes per side.
- Remove chicken and set aside. In the same pot, sauté onions, garlic, and ginger until fragrant. Add extra curry powder if desired and cook for 1 minute to bloom the spices.
Step 3: Simmer with Veggies and Liquid
- Return browned chicken to the pot. Add thyme, Scotch bonnet pepper, potatoes, carrot, and bell pepper.
- Pour in chicken stock and coconut milk. Stir to combine and bring to a boil.
Step 4: Cover and Cook
- Reduce heat to low, cover, and simmer for 35–40 minutes, or until chicken is tender and the sauce has thickened.
- Remove Scotch bonnet pepper before serving unless you like it extra spicy.
Variations
- Use boneless chicken thighs for faster cooking and easier shredding.
- Substitute sweet potatoes for a sweeter depth and added fiber.
- Use vegan chicken or tofu to make it plant-based, paired with vegetable stock.
- Add spinach or kale in the last 5 minutes for a boost of greens.
Cooking Note
- Jamaican curry powder is essential—look for one with turmeric, allspice, and fenugreek.
- Do not cut open the Scotch bonnet unless you’re sure you want serious heat.
- The sauce will thicken as it cools—perfect for soaking up with rice or roti.
Serving Suggestions
Serve Jamaican Curry Chicken over fluffy white rice, coconut rice, or with steamed cabbage on the side. Fried plantains add sweetness to balance the heat, while roti or naan can help soak up every drop of that spicy curry gravy. For drinks, pair it with a cold ginger beer, limeade, or tropical juice to cool things down.
Storing Tips for the Recipe
Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish actually tastes better the next day as flavors deepen. To freeze, let it cool completely and store in freezer-safe containers for up to 2 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the sauce.
Timing
Prep Time: 15 minutes (plus marinating time)
Cooking Time: 40 minutes
Total Time: 55 minutes
Yield: 4–6 servings
Nutritional Information (Per Serving)
Calories: 480
Protein: 35g
Sodium: 620mg
Healthier Alternatives for the Recipe
Swap regular coconut milk with light coconut milk to reduce fat. Use skinless chicken to cut down on calories. Add more vegetables like okra or green beans to increase fiber and nutrients. For less sodium, use homemade or low-sodium chicken stock and limit added salt.
Common Mistakes to Avoid
- Not marinating the chicken: It’s key for deep, layered flavor.
- Using too much liquid: This curry should be thick and saucy, not watery.
- Skipping Scotch bonnet: It adds authentic heat and depth—even if left whole.
- Overcooking vegetables: Add them at the right time to keep texture intact.
Conclusion
Authentic Jamaican Curry Chicken is more than just a meal—it’s a cultural experience rich with flavor, heat, and island soul. Whether served for Sunday dinner or midweek indulgence, this vibrant curry is a showstopper in any kitchen. Try it once, and you’ll keep it on repeat. Don’t forget to share your spicy spin in the comments below!
Frequently Asked Questions (FAQs)
Q1: Can I use curry paste instead of powder?
A: Not recommended—Jamaican curry powder has a unique flavor essential to this dish.
Q2: Is it spicy with a whole Scotch bonnet?
A: It adds aroma and slight heat when kept whole. Slice it for more heat.
Q3: Can I use boneless chicken breasts?
A: Yes, but they may cook faster and be less juicy than thighs or drumsticks.
Q4: How can I make this dairy-free?
A: It already is! Coconut milk replaces dairy beautifully in this Caribbean classic.
Authentic Jamaican Curry Chicken
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
Description
This bold and spicy Jamaican Curry Chicken is packed with Caribbean flavor—tender chicken simmered in a rich coconut curry sauce.
Ingredients
2 lbs bone-in chicken (thighs & drumsticks preferred)
2 tbsp Jamaican curry powder
1 tsp all-purpose seasoning
1 tsp garlic powder
1 tsp onion powder
Salt & pepper to taste
2 tbsp oil (vegetable or coconut)
1 small onion, chopped
3 garlic cloves, minced
1-inch piece fresh ginger, minced
2 sprigs fresh thyme
1 Scotch bonnet pepper, whole (or sliced for more heat)
2 medium potatoes, peeled & cubed
1 carrot, chopped
1 red bell pepper, chopped
1 cup chicken stock
1 cup coconut milk
2 green onions, chopped (for garnish)
Instructions
1. Season chicken with curry powder, garlic powder, onion powder, all-purpose seasoning, salt, and pepper. Marinate for 30 minutes.
2. Heat oil in a pot, brown the chicken on both sides, then remove.
3. Sauté onion, garlic, and ginger in the same pot. Add extra curry powder to bloom, if desired.
4. Return chicken to pot. Add thyme, Scotch bonnet, potatoes, carrots, and bell pepper.
5. Pour in chicken stock and coconut milk. Bring to boil, then reduce to simmer.
6. Cover and cook for 35–40 minutes until chicken is tender and sauce is thick.
7. Remove Scotch bonnet before serving. Garnish with green onions.
Notes
Use Jamaican curry powder specifically—it’s key to authentic flavor.
Let the chicken marinate overnight for best results.
Control heat by slicing or keeping Scotch bonnet whole.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 4g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg