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
Scale
- 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