There’s something incredibly comforting about a bowl of steaming Jamaican Curry Chicken—it’s bold, spicy, creamy, and packed with rich Caribbean flavors. This dish is a staple in Jamaican households, and for good reason. The combination of tender, juicy chicken simmered in a fragrant curry sauce with coconut milk, Scotch bonnet peppers, and aromatic spices creates a meal that’s both hearty and satisfying.
Jamaican curry is distinct from Indian and Thai curries due to its vibrant yellow color, achieved by a specific blend of curry powder that includes turmeric, coriander, allspice, and fenugreek. The addition of fresh thyme, green onions, and Scotch bonnet peppers elevates the dish, making it a true Caribbean delight.
I still remember the first time I had authentic Jamaican curry chicken. I was visiting a close friend’s family in Kingston, and as soon as I walked into their kitchen, the air was filled with the rich, mouthwatering aroma of simmering spices. While whatching in awe as her grandmother “burned” the curry powder in hot oil—a crucial step that releases its deep, earthy flavors. That first bite was an explosion of taste, and I knew I had to learn how to recreate this dish at home.
If you’re looking for a flavor-packed, easy-to-make dish that brings the essence of Jamaica to your table, this recipe is for you. Whether it’s a weeknight dinner or a special gathering, this dish is guaranteed to impress.
Why You’ll Love This Jamaican Curry Chicken Recipe
This dish is a must-try for so many reasons, but here are a few that make it stand out:
- Authentic Jamaican Flavors – The perfect balance of spices, heat, and coconut creaminess.
- Tender & Juicy Chicken – Slowly simmered to melt-in-your-mouth perfection.
- Customizable Spice Level – Adjust the Scotch bonnet peppers to your heat preference.
- Great for Meal Prep – The flavors deepen overnight, making it even better the next day!
- Easy to Make – Uses simple ingredients but delivers a restaurant-quality dish.
If you’ve never made Jamaican curry chicken before, don’t worry! This recipe breaks it down step by step, ensuring that you achieve a dish that is flavorful, aromatic, and perfectly spiced every time.
Health Benefits of the Jamaican Curry Chicken
Besides being delicious and satisfying, this dish offers several health benefits:
- Rich in Protein – The chicken provides essential amino acids, helping to support muscle growth and overall body function.
- Boosts Immunity – The garlic, ginger, and Scotch bonnet peppers contain powerful antioxidants and anti-inflammatory properties.
- Heart-Healthy Fats – The coconut milk provides healthy fats that can support brain function and heart health.
- Supports Digestion – Turmeric, a key ingredient in Jamaican curry powder, has been shown to aid digestion and reduce inflammation in the gut.
- Low in Carbs – If you’re following a low-carb or keto diet, simply skip the potatoes and serve with a lighter side like sautéed greens.
This recipe is nourishing, filling, and bursting with wholesome ingredients, making it a great option for a balanced meal.
Preparation Time, Servings, and Nutritional Information
- Prep Time: 15 minutes
- Marinating Time: 3 hours (or overnight for best flavor)
- Cook Time: 40 minutes
- Total Time: 55 minutes (plus marinating time)
- Servings: 4-6
Nutritional Breakdown (Per Serving)
- Calories: 420 kcal
- Protein: 32g
- Carbohydrates: 18g
- Fats: 28g
- Fiber: 4g
- Sodium: 450mg
Ingredients List of the Jamaican Curry Chicken
The Chicken:
- 3-4 lbs chicken (bone-in thighs and drumsticks recommended)
- 1-2 tbsp browning sauce (optional, for deep color & flavor)
- 2-3 tbsp Jamaican green seasoning (or all-purpose seasoning)
- 2 tbsp Jamaican curry powder
- 2 tsp all-purpose seasoning blend
- 1 tsp sea salt
- ½ tsp smoked paprika
The Spicy Jamaican Curry Sauce:
- 4 tbsp olive oil
- 2 tbsp brown sugar
- 1 (14 oz) can full-fat coconut milk
- 2 medium russet potatoes, peeled & cubed
- 2 medium carrots, peeled & chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 2 tsp minced fresh ginger
- 1-3 Scotch bonnet peppers (adjust based on spice preference)
- 2 green onions, chopped
- 2 fresh thyme sprigs
- 1 cup chicken stock (low-sodium)
- 2½ tbsp Jamaican curry powder
- 1 tbsp Jamaican pepper sauce (or preferred hot sauce)
- 1 tsp ground allspice
- Salt & black pepper, to taste
Step-by-Step Cooking Instructions to make the Jamaican Curry Chicken
1. Marinate the Chicken (Best if done overnight!)
- In a large bowl, combine chicken, browning sauce, green seasoning, curry powder, salt, paprika, and all-purpose seasoning.
- Massage the seasoning into the chicken, ensuring it’s well coated.
- Cover and let marinate in the fridge for at least 3 hours (overnight is best).
2. Brown the Chicken
- Heat 2 tbsp olive oil in a deep skillet over medium-high heat.
- Add brown sugar and let it melt until it caramelizes and turns golden brown.
- Add the marinated chicken and sear for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
3. “Burn” the Curry Powder (Essential for authentic flavor!)
- In the same skillet, heat 2 more tbsp of oil over medium heat.
- Add Jamaican curry powder and stir for 2-3 minutes, allowing it to darken slightly and become aromatic.
4. Make the Curry Sauce
- Add garlic, ginger, Scotch bonnet peppers, green onions, carrots, and bell peppers to the skillet. Sauté until fragrant.
- Stir in allspice, salt, and black pepper.
- Pour in coconut milk, chicken stock, and pepper sauce. Stir well and bring to a boil.
5. Simmer & Finish
- Add the browned chicken, potatoes, and thyme sprigs.
- Cover and reduce heat to low, simmering for 20-25 minutes until the chicken is tender and the sauce thickens.
- Stir occasionally, making sure the flavors meld together beautifully.
6. Serve & Enjoy!
- Garnish with chopped green onions & red pepper flakes.
- Serve with rice, plantains, or steamed vegetables.
How to Serve the Jamaican Curry Chicken
This curry pairs beautifully with:
- Steamed white rice (basmati, jasmine, or coconut rice)
- Fried plantains for a sweet contrast
- Sautéed cabbage or callaloo for a fresh, balanced meal
- Roti or flatbread to soak up the rich curry sauce
Pairing Suggestions
- Drink Pairings: Fresh mango juice, ginger beer, or sorrel drink
- Side Dish Pairings: Roasted sweet potatoes, green banana mash, or avocado slices
Storage, Freezing & Reheating Instructions
- Refrigeration: Store in an airtight container for 3-4 days.
- Freezing: Freeze in portions for up to 3 months.
- Reheating: Stovetop over medium heat or microwave in short intervals.
First Outline : Cultural Significance of Jamaican Curry Chicken
Jamaican curry chicken is more than just a meal—it’s a dish deeply rooted in history and culture. The influence of Indian indentured laborers in Jamaica during the 19th century brought curry spices to the island, which locals embraced and transformed into their own unique blend. Over time, Jamaican households refined the dish by incorporating native ingredients like Scotch bonnet peppers, fresh thyme, and allspice, giving it a signature Caribbean taste. Today, this dish is served everywhere, from street-side food stalls to family gatherings and special celebrations. Cooking Jamaican curry chicken isn’t just about the ingredients; it’s about tradition, storytelling, and preserving flavors that have been passed down for generations.
Second Outline : How to Make This Dish for a Crowd
If you’re cooking for a gathering, doubling or even tripling this recipe is easy. Use a large Dutch oven or slow cooker to handle more portions while ensuring the chicken stays tender. Pre-marinating the chicken overnight enhances the flavor, making it perfect for meal prepping ahead of time. For big events, serve it buffet-style with multiple sides like coconut rice, fried plantains, and sautéed callaloo. To accommodate different spice tolerances, make two versions—one milder and one with extra Scotch bonnet peppers. This dish is a guaranteed crowd-pleaser, offering warmth, spice, and comfort in every bite.
Third Outline : How to Make Jamaican Curry Chicken in a Slow Cooker
A slow cooker is a fantastic way to make this dish with minimal effort while still achieving rich, deep flavors. After marinating the chicken, sear it on the stovetop to lock in flavor before transferring it to the slow cooker. Add the sautéed aromatics, potatoes, carrots, and sauce ingredients, then set it to cook on low for six to eight hours or high for four hours. The extended cook time allows the spices to fully develop, and the chicken becomes fall-off-the-bone tender. This method is perfect for busy days when you want a home-cooked meal without the hands-on cooking time.
Outline 4: Adapting the Recipe for a Vegetarian Version
If you love the bold flavors of Jamaican curry but prefer a meat-free option, this dish can easily be adapted to a vegetarian version. Replace the chicken with hearty vegetables like sweet potatoes, chickpeas, and cauliflower, which absorb the flavorful curry sauce beautifully. Instead of chicken stock, use vegetable broth for depth, and add coconut milk to maintain the signature creaminess. For a protein boost, include tofu or black beans. The process remains the same—sauté the spices, “burn” the curry powder, and simmer everything until the vegetables are perfectly tender. This plant-based alternative keeps all the warmth and spice of the original while making it accessible for different dietary preferences.
Final Thoughts
This Authentic Jamaican Curry Chicken is a flavor-packed, comforting, and satisfying dish that brings the taste of Jamaica to your home. Let me know how it turns out for you!
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Authentic Jamaican Curry Chicken Recipe – Bold & Flavorful
- Total Time: 55 minutes
- Diet: Gluten Free
Description
This Authentic Jamaican Curry Chicken is a bold, aromatic, and creamy dish made with tender chicken simmered in coconut milk, Jamaican curry powder, and Scotch bonnet peppers. Packed with Caribbean flavors, it’s perfect for weeknight dinners or special occasions.
Ingredients
- 3–4 lbs chicken (bone-in thighs and drumsticks)
- 2 tbsp Jamaican curry powder
- 1 can (14 oz) full-fat coconut milk
- 1–2 Scotch bonnet peppers (adjust to spice preference)
- 2 medium potatoes, peeled and cubed
- 2 medium carrots, peeled and chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 2 tsp fresh ginger, minced
- 2 tbsp olive oil
- 2 tbsp brown sugar
- 1 cup chicken stock
- 2 green onions, chopped
- 2 fresh thyme sprigs
- 1 tsp ground allspice
- Salt & black pepper, to taste
Instructions
- Marinate Chicken: Season chicken with curry powder, salt, and spices. Let it marinate for at least 3 hours or overnight.
- Brown the Chicken: Heat oil in a pan, add brown sugar, and let it caramelize. Sear chicken until golden brown. Remove and set aside.
- Burn the Curry Powder: In the same pan, add more oil and cook curry powder for 2 minutes until fragrant.
- Cook Aromatics: Add garlic, ginger, onions, bell peppers, and Scotch bonnet peppers. Sauté until fragrant.
- Make the Curry Sauce: Stir in coconut milk, chicken stock, allspice, and thyme. Bring to a boil.
- Simmer: Return chicken to the pan, add potatoes and carrots, and let simmer on low heat for 25 minutes.
- Serve & Enjoy: Garnish with fresh herbs and serve over rice or with roti.
Notes
- For a milder spice level, remove the Scotch bonnet seeds or use fewer peppers.
- Letting the curry sit overnight enhances the flavors.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Jamaican