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Authentic Jamaican Curry Chicken: Simple Recipe for Island Flavor

A close-up view of savory jamaican curry chicken pieces simmering with large chunks of yellow potatoes in a rich, golden sauce.
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Create rich, flavorful Jamaican Curry Chicken using accessible ingredients. This easy recipe delivers the authentic island taste you crave for a comforting weeknight dinner.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs or breasts, cut into 1.5-inch pieces
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons Jamaican curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 scotch bonnet pepper, whole (do not cut unless you want high heat)
  • 1 cup chicken broth
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 large carrot, sliced
  • 1 small potato, peeled and diced
  • 1 teaspoon brown sugar
  • 2 sprigs fresh thyme

Instructions

  1. In a bowl, combine the chicken pieces with lime juice, salt, and pepper. Let this sit for 10 minutes.
  2. In a separate small bowl, mix the curry powder, turmeric, cumin, allspice, and cayenne pepper (if using).
  3. Add the spice mixture to the chicken and toss well to coat every piece. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  4. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated chicken and brown it on all sides, working in batches if necessary. Remove the browned chicken and set it aside.
  5. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  6. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  7. Add the whole scotch bonnet pepper to the pot. Do not break it open.
  8. Return the chicken to the pot. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot.
  9. Stir in the coconut milk, carrots, potato, brown sugar, and thyme sprigs. Bring the mixture to a gentle simmer.
  10. Reduce the heat to low, cover the pot, and let it simmer for 25 to 35 minutes, or until the chicken is tender and the potatoes are cooked through.
  11. Before serving, carefully remove and discard the whole scotch bonnet pepper and the thyme sprigs. Taste and adjust salt if needed.
  12. Serve your flavorful Jamaican Curry Chicken hot over white rice or rice and peas.

Notes

  • For a thicker sauce, remove the lid for the last 10 minutes of cooking to allow some liquid to evaporate.
  • If you prefer a milder flavor, you can substitute the scotch bonnet pepper with a small piece of bell pepper for color without the intense heat.
  • This dish tastes even better the next day, making it great for meal prep.

Nutrition

Find it online: https://tastethisplate.com/jamaican-curry-chicken-recipe/