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Jamaican Curry Chicken Recipe

Jamaican Curry Chicken Recipe

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Jump to Recipe· 4.5 from 61 reviews

If you’ve ever wanted to bring the vibrant flavors of the Caribbean right into your kitchen, this Jamaican Curry Chicken Recipe is exactly what you’ve been looking for. I remember the first time I made this dish—those layers of curry, the heat from the scotch bonnet, and the comforting coconut milk sauce absolutely blew me away. It’s a soul-satisfying meal that’s both rich and deeply aromatic, perfect for a cozy dinner but impressive enough for guests. Keep reading, because I’m sharing all my secrets to making this truly authentic and utterly delicious!

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Why You’ll Love This Recipe

  • Authentic Flavor: Uses traditional Jamaican ingredients and techniques that bring true Caribbean taste to your table.
  • Simple Yet Impressive: The steps are straightforward, yet the result will wow anyone who tries it.
  • Versatile and Customizable: You can tailor the heat level and sides to suit your preferences perfectly.
  • Great Make-Ahead Dish: Perfect for meal prep or feeding a hungry crowd with leftovers that taste even better the next day.
The image shows a white pot filled with a rich stew. There are about ten pieces of brown cooked chicken with a thick, shiny sauce covering them. Around the chicken, there are chunks of yellow potatoes, orange carrot slices, and bits of red and green vegetables mixed in the sauce. The sauce looks thick with visible herbs and spices giving it a textured, slightly oily surface. On the right edge of the pot, there is a wooden spoon resting inside the stew. The pot is sitting on a wooden surface with a few small red and green peppers nearby. photo taken with an iphone --ar 2:3 --v 7 - Jamaican Curry Chicken, Caribbean chicken recipes, Jamaican cuisine, spicy curry chicken, coconut milk chicken dish this Recipe

Ingredients You’ll Need

The magic of this Jamaican Curry Chicken recipe lies in the balance of spices, aromatics, and fresh ingredients. I’ve learned that using organic chicken and fresh herbs really elevates the final dish, and sourcing authentic Jamaican curry powder makes a big difference if you want that genuine taste.

Flat lay of fresh raw chicken drumsticks and thigh pieces without skin, peeled russet potatoes cut into cubes, peeled and chopped orange carrots, chopped green bell pepper, whole uncracked brown eggs, three whole scotch bonnet peppers with shiny red and orange skins, two fresh green onions (scallions) with crisp white bulbs and long green stalks, three garlic cloves with papery white skins, fresh thyme sprigs with tiny green leaves, small white ceramic bowls containing golden extra virgin olive oil, dark organic brown sugar crystals, creamy full-fat coconut milk, and a blend of Jamaican curry powder and smoked paprika powders, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Jamaican Curry Chicken, Caribbean chicken recipes, Jamaican cuisine, spicy curry chicken, coconut milk chicken dish
  • Organic Chicken: I prefer drumsticks and thighs for tenderness and flavor—they soak up the marinade beautifully.
  • Browning (Optional): This adds depth of color and richness; I usually skip it but love the dark golden hue it gives if you decide to use it.
  • Jamaican Green Seasoning: A fresh, herbaceous blend that’s essential for that authentic punch; you can substitute with your favorite all-purpose seasoning if needed.
  • Jamaican Curry Powder: The heart of the dish; I recommend investing in a good authentic brand or checking my Amazon Shop link for a solid option.
  • On Everything All-Purpose Blend: My homemade spice blend adds layers of flavor; if you want to skip making your own, any quality all-purpose seasoning works.
  • Sea Salt and Smoked Paprika: Balances and adds subtle smoky depth to the flavor profile.
  • Extra Virgin Olive Oil and Brown Sugar: They work together to caramelize the chicken beautifully before simmering.
  • Full-Fat Coconut Milk: This creamy base melts all the spices together in perfect harmony.
  • Russet Potatoes and Carrots: These root veggies absorb the curry sauce, giving body and comfort to the dish.
  • Bell Pepper, Garlic, and Fresh Ginger: Brighten up the sauce and build complexity with their fresh flavors.
  • Scotch Bonnet or Habanero Peppers: The true Jamaican heat source—adjust to your tolerance for spice!
  • Green Onions and Fresh Thyme: Add herbal, fragrant notes that round out this curry perfectly.
  • Chicken Stock and Jamaican Pepper Sauce: They deepen the flavor and help create that rich, luscious sauce.
  • Ground Allspice, Black Pepper, and Additional Sea Salt: The finishing touches to elevate every bite.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m all about making a recipe your own, and Jamaican Curry Chicken is no exception. I’ve adapted this recipe based on what I have in my kitchen and my family’s spice preferences, so don’t be afraid to experiment a bit to find your perfect version.

  • Mild Version: When my kids joined me for dinner, I toned down the scotch bonnet peppers and swapped with a mild chili, keeping all the great flavors without the intense heat.
  • Vegetable-Forward: Sometimes, I add extra veggies like green beans or bell peppers for a fresher crunch and to stretch the dish a bit.
  • Turmeric Boost: I add a teaspoon of turmeric for its beautiful color and amazing health benefits—it’s optional, but I love how it brightens the dish.
  • Gluten-Free Adaptation: This recipe is naturally gluten-free — just double-check your seasoning blends and stock for certification.

How to Make Jamaican Curry Chicken Recipe

Step 1: Marinate the Chicken for Maximum Flavor

Start by getting your chicken clean and ready. In a large bowl, combine your chicken pieces with the browning (if using), Jamaican Green Seasoning, salt, On Everything All-Purpose Blend, smoked paprika, and that beautiful curry powder. Mix everything thoroughly until every piece is nicely coated. For best results, seal your chicken in a ziplock bag and pop it in the fridge for at least 3 hours—overnight is even better. When you’re ready to cook, let the chicken come to room temperature for 15-20 minutes; this helps it cook evenly and ensures juicy meat.

Step 2: Brown the Chicken to Lock In Juices

In a deep skillet or heavy pot, heat 2 tablespoons of olive oil over medium-high heat. Add the brown sugar and stir it around until it melts and becomes glossy—that’s your secret for a beautiful caramelized crust. Now add your marinated chicken, cooking each side for about 3-4 minutes until all sides get a nice sear. This step not only seals in flavor but also adds incredible color. Once done, transfer the chicken to a plate and set aside.

Step 3: Burn the Curry Powder to Unlock Flavor

This might sound odd, but trust me—burning the curry powder is a game-changer. In the same skillet, add another 2 tablespoons of olive oil and heat over medium-high. Toss in the curry powder and stir it around, letting it cook until it darkens and the aroma bursts, about 2-3 minutes. This step mellows the bitterness some people find in raw curry powder and brings out deep, rich flavors and that iconic golden color.

Step 4: Build Your Spicy, Creamy Curry Sauce

Add garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell pepper to the skillet. Sauté until everything smells fragrant and those veggies start to soften and turn golden. Sprinkle in allspice, salt, and black pepper, stirring to combine. Now pour in the coconut milk, chicken stock, and your pepper sauce, mixing it all until smooth. Bring the sauce to a gentle boil, then nestle the browned chicken pieces back in. Add the cubed potatoes, crushed scallions, and fresh thyme sprigs—all these ingredients bring that signature heartiness and flavor you crave. Lower the heat, cover, and simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through, the potatoes are tender, and the sauce is thick but still saucy.

Step 5: Serve and Garnish for the Perfect Finish

Once your curry chicken looks rich and delicious, remove the thyme sprigs and transfer to plates. I always sprinkle a bit of chopped scallion and sometimes a pinch of red pepper flakes on top for a fresh, colorful finish. Pair it with your favorite sides and enjoy the tropical warmth in every bite!

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Pro Tips for Making Jamaican Curry Chicken Recipe

  • Marinate Overnight: I used to rush the marinade, but letting it sit overnight deeply enhances the flavor and tenderizes the chicken beautifully.
  • Don’t Skip Burning the Curry Powder: This step unlocks the best flavor and helps prevent any harsh bitterness that can sometimes put people off curry dishes.
  • Adjust Heat to Taste: Scotch bonnet peppers are spicy! Start with one and add more if you like it fiery, but keep water or coconut milk handy just in case.
  • Brown Sugar Helps with Color: If you skip the optional browning sauce, this trick ensures your chicken still gets that gorgeous golden-brown look and flavor.

How to Serve Jamaican Curry Chicken Recipe

A round white plate sits on a white marbled surface, filled with two main layers. The bottom layer is a bed of fluffy white rice with soft, separate grains. On top, there is a rich stew made of dark brown pieces of meat coated in thick sauce with visible chunks of yellow potatoes, orange carrots, and red pepper bits. The stew covers most of the rice, and the sauce has a shiny texture that makes the ingredients look moist and tender. Two gold-colored spoons rest inside the plate on opposite sides, slightly inserted into the rice and stew. Small green herb sprigs and green and red peppers are scattered around the plate on the background. Photo taken with an iphone --ar 2:3 --v 7 - Jamaican Curry Chicken, Caribbean chicken recipes, Jamaican cuisine, spicy curry chicken, coconut milk chicken dish

Garnishes

I love a sprinkle of fresh chopped scallions just before serving—it adds a bright, fresh bite that contrasts nicely with the creamy sauce. Sometimes I add a few red pepper flakes on top for extra pop, especially if the heat level isn’t quite where I want it.

Side Dishes

My go-to sides for this Jamaican Curry Chicken are fluffy jasmine or basmati rice to soak up the incredible curry sauce. You can also try traditional festivals (fried dumplings), fried plantains, or a light cabbage slaw for some crunch and freshness.

Creative Ways to Present

For special occasions, I like to serve this curry chicken in individual bowls placed on banana leaves for that authentic island vibe. Adding a wedge of lime on the side brightens the flavors and makes the presentation pop. It’s a fun way to bring a little Caribbean flair to your dinner table.

Make Ahead and Storage

Storing Leftovers

This dish actually tastes even better the next day! I store any leftovers in an airtight container in the fridge, and it keeps wonderfully for 3-4 days. Make sure it’s fully cooled before sealing to maintain freshness.

Freezing

I’ve frozen leftovers successfully in freezer-safe containers—the flavors hold up well. Just defrost overnight in the fridge before reheating for best texture and taste.

Reheating

To reheat, I prefer warming up the curry gently on the stovetop with a splash of chicken stock or water added to refresh the sauce’s consistency—it prevents drying out or burning. You can also microwave it, but stir halfway through for even heating.

FAQs

  1. Can I use boneless chicken for this Jamaican Curry Chicken Recipe?

    Absolutely! While bone-in thighs and drumsticks add more flavor and juiciness, boneless chicken breasts or thighs work fine if you prefer. Just adjust the cooking time down to avoid drying out the meat.

  2. What can I substitute if I don’t have Jamaican curry powder?

    Look for curry powders with turmeric, coriander, cumin, and fenugreek as base spices. You can also make a simple blend combining these spices at home, but for authentic flavor, I recommend sourcing a Jamaican brand if possible.

  3. How spicy is this recipe, and can I make it milder?

    This recipe can be quite spicy due to the scotch bonnet peppers, which are very hot. To make it milder, reduce or remove the peppers, or substitute with milder chili peppers. The flavors will still be delicious but less intense.

  4. Is Jamaican Curry Chicken gluten-free?

    Yes, if you use gluten-free labeled ingredients—particularly check your seasoning blends and chicken stock. Most homemade and authentic ingredients are naturally gluten-free.

  5. Can I make this recipe in a slow cooker?

    You can! Brown the chicken first and burn the curry powder as instructed, then transfer everything to a slow cooker. Cook on low for 5-6 hours or until chicken is tender. Add potatoes in the last hour to avoid overcooking.

Final Thoughts

This Jamaican Curry Chicken Recipe holds a special place in my heart because it brings a little sunshine and warmth no matter the season. Making it is like taking a mini-vacation through flavors—you’ll enjoy every fragrant, spicy, creamy bite, just like my family does every time I make it. Trust me, once you try it, this will become a go-to recipe to impress your loved ones and keep that Caribbean spirit alive in your home kitchen. So, set aside a bit of time to marinate, get your spices ready, and let this beautiful curry dish bring a bold splash of flavor your way!

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Jamaican Curry Chicken Recipe

Jamaican Curry Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 61 reviews
  • Author: Hannah
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 3 hours 55 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Jamaican
  • Diet: Gluten Free
Print Recipe

Description

Authentic Jamaican Curry Chicken is a flavorful, aromatic dish featuring tender marinated chicken pieces simmered in a spicy coconut curry sauce infused with traditional Jamaican seasonings like scotch bonnet peppers, fresh thyme, and allspice. This recipe balances heat and richness with hearty potatoes and carrots, making it a satisfying and vibrant Caribbean classic perfect served alongside rice or vegetables.

Ingredients

Scale

Chicken Marinade

  • 3–4 lbs. organic chicken, skin removed (Drumsticks + Thigh pieces work great!)
  • 1–2 Tbsps browning (optional)
  • 2–3 Tbsps Jamaican Green Seasoning (or substitute with all-purpose seasoning)
  • 2 Tbsps Jamaican curry powder
  • 2 tsps On Everything All-Purpose Blend (or homemade blend: 1 tsp sea salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp dried parsley)
  • 1 teaspoon sea salt
  • ½ teaspoon smoked paprika

Spicy Jamaican Curry Sauce

  • 4 Tbsps extra virgin olive oil (divided)
  • 2 Tbsps organic brown sugar
  • 1 (14 oz.) can full-fat coconut milk
  • 2 medium russet potatoes, peeled and cubed
  • 2 medium carrots, peeled and chopped
  • 1 medium bell pepper, cored and chopped
  • 3 garlic cloves, minced
  • 2 tsps minced fresh ginger (or ½ tsp ground ginger)
  • 1–3 scotch bonnet peppers (adjust spice level; habaneros may be substituted)
  • 2 green onions, lightly crushed or chopped (scallions)
  • 2 fresh thyme sprigs
  • 1 cup organic chicken stock, low-sodium (or chicken bone broth)
  • 2½ Tbsps Jamaican curry powder
  • 1 tablespoon Jamaican pepper sauce (or favorite hot sauce)
  • 1 teaspoon ground allspice
  • Sea salt and black pepper, to taste

Instructions

  1. Marinate the Chicken: In a large bowl, combine cleaned chicken pieces with optional browning, Jamaican Green Seasoning, sea salt, On Everything All-Purpose Blend, smoked paprika, and curry powder. Mix thoroughly until each piece is fully coated. Seal the chicken in a ziplock bag and refrigerate for a minimum of 3 hours, preferably overnight. Before cooking, allow chicken to rest at room temperature for 15-20 minutes.
  2. Brown the Chicken: Heat 2 tablespoons of olive oil in a deep skillet or pot over medium-high heat. Add brown sugar and stir until wet and partially dissolved. Place the marinated chicken into the skillet and cook each side for about 3-4 minutes until seared and browned. Remove chicken from heat and set aside on a plate. This step develops deep color and flavor, making browning sauce optional.
  3. Burn the Curry Powder: In the same skillet, add another 2 tablespoons of olive oil and heat over medium-high. Add the 2½ tablespoons of Jamaican curry powder and stir into the oil. Allow the powder to cook undisturbed for 2-3 minutes until it darkens to a rich brown and releases a fragrant aroma. This process mellows the powder’s potency and enhances flavor.
  4. Prepare the Curry Sauce: Add minced garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell peppers to the skillet. Sauté until the vegetables are golden and fragrant. Stir in ground allspice, sea salt, and black pepper.
  5. Add Liquids and Simmer: Pour in the coconut milk, chicken stock, and Jamaican pepper sauce. Stir to combine and bring the mixture to a gentle boil.
  6. Combine Chicken and Vegetables: Add the seared chicken back into the skillet along with cubed potatoes, crushed green onions, and fresh thyme sprigs. Stir well to incorporate all ingredients into the curry sauce.
  7. Simmer Curry: Reduce the heat to low and simmer uncovered for 20-25 minutes, stirring occasionally, until the sauce thickens, the chicken is thoroughly cooked, and vegetables are tender.
  8. Finish and Serve: Remove the thyme sprigs. Serve the curry chicken hot with your favorite sides such as rice or steamed vegetables. Garnish with chopped scallion and optional red pepper flakes for additional heat if desired. Enjoy your authentic Jamaican meal!

Notes

  • Storage: Store leftovers in a tightly sealed container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop, adding approximately ½ cup chicken stock to maintain sauce consistency.
  • Turmeric: Adding 1 teaspoon turmeric to the curry sauce is optional but recommended for its anti-inflammatory and antioxidant benefits.
  • Jamaican Seasonings: Authentic Jamaican seasonings such as browning, Green Seasoning, and Jamaican curry powder are available online; otherwise, substitute with your preferred brands.
  • Burning Curry Powder: This step is crucial for authentic flavor and to reduce potential digestive discomfort due to the curry’s potency.
  • Gluten-Free Option: Use gluten-free certified ingredients to make this recipe suitable for gluten-sensitive diets.
  • Homemade All-Purpose Blend: Combine 1 tsp sea salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp dried thyme, and 1 tsp dried parsley for a flavorful substitute.

Nutrition

  • Serving Size: 1 serving (approx. 1/4 recipe)
  • Calories: 520 kcal
  • Sugar: 9 g
  • Sodium: 520 mg
  • Fat: 32 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 4 g
  • Protein: 38 g
  • Cholesterol: 115 mg

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