If you’ve ever craved a cozy, spicy dish that packs a punch and takes your taste buds on a Caribbean getaway, then you’re in for a treat with this Jamaican Curry Chicken Recipe. I absolutely love how this turns out — tender chicken infused with vibrant curry spices, creamy coconut milk, and just the right hint of heat from Scotch bonnet peppers. Stick with me because I’m sharing everything you need to know to make this authentic, soul-warming dish come together flawlessly in your kitchen.
Why You’ll Love This Recipe
- Authentic Flavor: The perfect blend of Jamaican spices and fresh ingredients makes this dish irresistibly true to its roots.
- Simple Yet Impressive: You don’t need to be a pro chef to get amazing results—this recipe guides you step-by-step.
- Family Favorite: My family goes crazy for this curry chicken, and it’s a guaranteed dinner hit every time.
- Flexible Heat Levels: You control the spice — from mild to fiery — to suit your taste perfectly.
Ingredients You’ll Need
Each ingredient in this Jamaican Curry Chicken Recipe plays a unique role in creating those deep, vibrant flavors you crave. Let me walk you through the essentials so you understand why they matter and how to pick the best options at the store.
- Organic chicken: I recommend skinless drumsticks and thighs for tender, juicy results that soak up the curry goodness.
- Browning (optional): This adds a rich color and subtle depth but you can skip it for a lighter finish.
- Jamaican Green Seasoning: A blend of fresh herbs and spices that provides an authentic Caribbean base flavor.
- Jamaican curry powder: Key for that earthy, robust curry taste unique to Jamaica.
- On Everything All-Purpose Blend: Adds a balanced seasoning punch.
- Sea salt and smoked paprika: Highlights and rounds out the spice profile.
- Extra virgin olive oil: For sautéing veggies and chicken — adds richness and helps lock in flavor.
- Organic brown sugar: Just a touch to balance spiciness and bring caramel notes.
- Coconut milk (full-fat): Creamy, luscious, and essential for that authentic silky sauce.
- Russet potatoes and carrots: Classic root veggies that absorb the curry sauce beautifully.
- Bell pepper: Adds sweetness and a fresh crunch to the curry.
- Garlic and fresh ginger: These aromatics brighten the whole dish and add warming spice.
- Scotch bonnet peppers: The heart of the heat — adjust quantity to your liking, or swap with habaneros for a similar effect.
- Green onions (scallions): For fragrance and a subtle tangy crunch.
- Fresh thyme sprigs: A signature Jamaican herb that enhances earthiness and depth.
- Organic chicken stock (or bone broth): Helps create a rich and flavorful curry sauce base.
- Jamaican pepper sauce: Boosts spice and authentic flavor dimension.
- Ground allspice: Adds warmth with sweet and peppery undertones.
Variations
I love how versatile this Jamaican Curry Chicken Recipe is. Once you’ve nailed the base, feel free to get creative and tweak it to fit your family’s tastes or dietary needs. Making this dish your own is part of the fun!
- Mild Version: When I first tried this recipe, I cut back on the scotch bonnet peppers for a family-friendly milder curry that still had amazing flavor without overwhelming heat.
- Vegetarian Option: Swap chicken for hearty chickpeas and add extra potatoes and carrots for a tasty vegan twist.
- Extra Veggies: During winter, I like tossing in cauliflower or green beans for added texture and nutrients.
- Spice Swap: If you don’t have Jamaican curry powder, use a mix of turmeric, cumin, and coriander, but adding actual Jamaican curry powder really does make the difference!
How to Make Jamaican Curry Chicken Recipe
Step 1: Prepare and Season Your Chicken
I always start by trimming the chicken and getting it ready to soak up all those spices. Mix your Jamaican curry powder, green seasoning, all-purpose blend, sea salt, smoked paprika, and brown sugar in a bowl. Rub this all over the chicken pieces thoroughly — this is where the flavor journey begins! If you’re using browning, now’s the time to add it to help lock in color and deepen taste.
Step 2: Brown the Chicken and Aromatics
Heat the olive oil in a large pot over medium-high heat. Brown the chicken pieces on all sides—this only takes a few minutes and adds incredible flavor. Remove the chicken and set aside. Next, toss in garlic, ginger, green onions, and fresh thyme, sautéing until fragrant. This step fills your kitchen with that signature Caribbean aroma.
Step 3: Build the Curry Sauce
Return the chicken to the pot and sprinkle in additional Jamaican curry powder. Add the chopped bell peppers, potatoes, carrots, Scotch bonnet peppers (start with one if you’re nervous about heat), coconut milk, chicken stock, Jamaican pepper sauce, and ground allspice. Give everything a gentle stir to combine.
Step 4: Simmer to Perfection
Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 35-40 minutes. This slow cooking helps the chicken get tender and the flavors meld beautifully. Peek occasionally to stir and check if the sauce thickens; if it gets too thick, add a splash of water or stock. The potatoes should be tender when done.
Pro Tips for Making Jamaican Curry Chicken Recipe
- Marinate Overnight: For even deeper flavor, marinate the chicken in the curry spice mix and green seasoning overnight in the fridge.
- Use Fresh Scotch Bonnets, If Possible: Their bright heat really sets authentic Jamaican curry apart, but don’t forget to handle with care—wear gloves if you can!
- Low and Slow Cooking: Keep your simmer gentle to avoid drying out the chicken, ensuring it stays juicy and tender.
- Add Vegetables in Stages: Put quick-cooking veggies like bell peppers in later to keep them crisp and fresh.
How to Serve Jamaican Curry Chicken Recipe
Garnishes
I love topping mine with a sprinkle of fresh chopped green onions and a few sprigs of thyme for that fresh, herbal burst. A wedge of lime on the side is a game-changer — it adds a zesty brightness that balances the richness and heat beautifully.
Side Dishes
Traditionally, this Jamaican Curry Chicken Recipe pairs brilliantly with fluffy white rice or fragrant coconut rice. For a heartier meal, serve with fried plantains or steamed vegetables. My family goes crazy for jasmine rice alongside—it soaks up the curry sauce perfectly!
Creative Ways to Present
For a special dinner, I like to serve it in a hollowed-out bread bowl or alongside warm roti wraps. It’s fun to garnish with a swirl of coconut cream and sprinkle of fresh herbs. If you’re hosting a Caribbean-themed dinner, mini slaw cups make excellent colorful side bites that complement the curry’s bold flavors.
Make Ahead and Storage
Storing Leftovers
I store leftover Jamaican Curry Chicken in an airtight container in the fridge, and it usually lasts about 3-4 days. The flavors actually deepen overnight, making leftovers even more delicious. Just make sure the chicken is fully cooled before refrigerating to keep it fresh.
Freezing
Freezing works great for this curry—just portion it into freezer-safe bags or containers. When thawed, the chicken stays juicy, and the sauce tastes just as vibrant. I found it’s best to freeze without the potatoes if possible because their texture can change after thawing.
Reheating
When reheating, I gently warm Jamaican Curry Chicken in a pan over low heat, stirring occasionally to prevent sticking. Adding a splash of water or stock helps maintain the sauce’s silky texture. Microwaving works in a pinch, but slow reheating on the stovetop keeps everything tasting fresh.
FAQs
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Can I use chicken breasts instead of drumsticks and thighs?
Yes, you can use chicken breasts, but drumsticks and thighs are preferred because they stay juicier and more flavorful during the longer cooking time needed for curry. If using breasts, watch closely to avoid drying them out.
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What if I can’t find Jamaican curry powder?
Jamaican curry powder has a unique blend of turmeric, coriander, fenugreek, and allspice. You can substitute with a mix of turmeric, cumin, coriander, and a pinch of allspice, but to get the authentic taste, I highly recommend trying to find a Jamaican brand online or at Caribbean markets.
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How spicy is this Jamaican Curry Chicken Recipe?
The heat level depends on how many Scotch bonnet peppers you add. I usually start with one pepper and add more if I want extra heat. If you’re sensitive to spice, you can remove the seeds or substitute with a milder pepper like a jalapeño.
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Can I make this recipe gluten-free and dairy-free?
Absolutely! This authentic Jamaican Curry Chicken recipe is naturally gluten-free and dairy-free since it doesn’t use any wheat or dairy ingredients. Just double-check that your curry powder and seasoning blends don’t contain any additives with gluten.
Final Thoughts
This Jamaican Curry Chicken Recipe has become one of my favorite dishes to cook on busy weeknights or weekend gatherings. It’s a crowd-pleaser that feels special yet comes together with pantry staples and accessible ingredients. I love how every bite brings a taste of Jamaica’s warmth and vibrant culinary spirit right into my kitchen. You’ll enjoy the journey of flavors and the comfort it delivers. Give it a try—you might just find your new go-to curry chicken recipe!
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Jamaican Curry Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Jamaican
- Diet: Gluten Free
Description
Experience the vibrant flavors of the Caribbean with this Authentic Jamaican Curry Chicken recipe. Tender drumsticks and thighs are marinated and simmered in a rich, spiced coconut milk sauce infused with scotch bonnet peppers, ginger, garlic, and a fragrant blend of Jamaican curry powder and herbs. Paired with hearty potatoes, carrots, and bell peppers, this dish delivers a perfect balance of heat, spice, and savory comfort that’s both dairy-free and gluten-free.
Ingredients
Chicken and Marinade
- 3-4 lbs. organic chicken, skin removed (drumsticks and thigh pieces work great!)
- 1-2 Tbsps browning, optional (see notes)
- 2-3 Tbsps Jamaican Green Seasoning
- 2 Tbsps Jamaican curry powder
- 2 tsps On Everything All-Purpose Blend
- 1 tsp sea salt
- 1/2 tsp smoked paprika
Sauce and Vegetables
- 4 Tbsps extra virgin olive oil
- 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 1/2 tsp ground ginger as substitute)
- 1-3 scotch bonnet peppers (adjust to preferred spiciness; habanero peppers can be substituted)
- 2 green onions, lightly crushed or chopped (scallions)
- 2 fresh thyme sprigs
- 1 cup organic low-sodium chicken stock (or chicken bone broth)
- 2 1/2 Tbsps Jamaican curry powder
- 1 Tbsp Jamaican pepper sauce
- 1 tsp ground allspice
- Sea salt and black pepper, to taste
Instructions
- Prepare the Chicken: Remove the skin from the chicken pieces and place them in a large bowl. Add the browning (if using), Jamaican green seasoning, 2 tablespoons of Jamaican curry powder, all-purpose blend, sea salt, and smoked paprika. Mix well to evenly coat the chicken. Let it marinate for at least 15 minutes to enhance the flavor.
- Sear the Chicken: Heat the extra virgin olive oil in a large heavy-bottomed pot or skillet over medium-high heat. Add the marinated chicken pieces and brown them on all sides, about 5-7 minutes. This step locks in moisture and builds flavor.
- Add Aromatics and Veggies: To the pot with the chicken, add the minced garlic, fresh ginger, scotch bonnet peppers, green onions, and fresh thyme sprigs. Stir and cook for 2-3 minutes until fragrant. Then add the peeled and cubed potatoes, chopped carrots, and bell pepper, stirring to combine.
- Build the Sauce: Stir in the brown sugar, the remaining 2 1/2 tablespoons of Jamaican curry powder, Jamaican pepper sauce, and ground allspice. Mix thoroughly to coat vegetables and chicken. Pour in the can of coconut milk and the chicken stock, scraping any browned bits from the bottom of the pot for extra flavor.
- Simmer the Curry: Bring the mixture to a gentle boil, then reduce heat to low and cover. Let the curry simmer for 30-40 minutes or until the chicken is cooked through, the vegetables are tender, and the sauce thickens slightly. Stir occasionally to prevent sticking and adjust salt and pepper to taste.
- Final Touches: Remove the thyme sprigs and scotch bonnet peppers if desired for less heat. Taste and adjust seasoning as needed. Serve hot with your choice of rice or traditional Jamaican sides.
Notes
- If you have ever had Jamaican food, you know it’s all about flavor and spice! Embrace the heat with this Authentic Jamaican Curry Chicken featuring a fragrant blend of spices and tender chicken simmered in a rich, creamy coconut milk sauce.
- The use of optional browning adds a deep color and slight caramelized flavor but can be omitted for a lighter curry.
- This dish is completely dairy-free and offers a gluten-free option, perfect for those with dietary restrictions.
- Adjust the number of scotch bonnet peppers according to your spice tolerance; habanero peppers are a suitable substitute for similar heat.
- For best results, use fresh organic ingredients and high-quality Jamaican curry powder for authentic flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 723 kcal
- Sugar: 11 g
- Sodium: 973 mg
- Fat: 27 g
- Saturated Fat: 5 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 79 g
- Cholesterol: 240 mg
