Description
This Jamaican Curry Chicken is a rich, comforting dish packed with bold Caribbean flavors. Made with bone-in chicken, Jamaican curry powder, coconut milk, and fresh herbs, this one-pot meal is perfect for family dinners or meal prep. The slow-simmered sauce creates tender, juicy chicken with a spicy kick from Scotch bonnet pepper. Serve it over rice or with roti for a true taste of the islands.
Ingredients
Scale
- 2 lbs bone-in chicken (cut into pieces)
- 1 tbsp Jamaican curry powder
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 medium onion, chopped
- ½ cup bell pepper, chopped
- 3 cloves garlic, minced
- 1 large carrot, chopped
- 1 medium potato, chopped
- 2 sprigs fresh thyme
- 1 Scotch bonnet pepper (whole or chopped)
- 2 tbsp cooking oil
- 1 cup coconut milk
- 1 cup chicken broth
- ½ tsp allspice
- 1 tbsp lime juice (for cleaning chicken)
Instructions
- Clean the chicken with lime juice and water, then pat dry. Season with salt, black pepper, garlic powder, and 1 tsp curry powder. Marinate for 30 minutes (or overnight).
- Heat oil in a large pot over medium heat. Add the remaining curry powder and stir for 30 seconds to release its aroma.
- Sauté onions, bell peppers, and garlic until softened.
- Add the marinated chicken and brown for 3-4 minutes per side.
- Toss in carrots, potatoes, and thyme, then pour in coconut milk and chicken broth. Stir well.
- Add the whole Scotch bonnet pepper (for mild heat) or chop it (for extra spice).
- Cover and simmer for 35-40 minutes, stirring occasionally, until the chicken is tender.
- Adjust seasoning if needed. Remove the Scotch bonnet before serving.
- Serve hot over rice or with roti.
Notes
- For a thicker sauce, mash a few of the cooked potatoes into the curry.
- Adjust the heat level by adding or omitting the Scotch bonnet pepper.
- Marinating overnight enhances the flavor.
- Prep Time: 15 minutes (plus marinating)
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop Simmering
- Cuisine: Jamaican, Caribbean