Authentic Jamaican Curry Chicken – Spicy, Flavorful & Easy to Make
This authentic Jamaican curry chicken recipe is packed with bold Caribbean flavors, featuring tender chicken simmered in a rich, aromatic curry sauce. Seasoned with Jamaican curry powder, Scotch Bonnet peppers, garlic, thyme, and allspice, this dish is a staple in Jamaican cuisine. Serve it with rice and peas, roti, or fried plantains for a complete, satisfying meal.
Equipment
- ✔ Large Dutch oven or deep skillet
- ✔ Sharp knife and cutting board
- ✔ Mixing bowls for marination
- ✔ Wooden spoon or spatula
- ✔ Measuring spoons and cups
Ingredients
- For the Chicken:
- 2 lbs bone-in chicken thighs, drumsticks, or a whole chicken cut into pieces
- 2 tbsp Jamaican curry powder
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp ground allspice pimento
- 2 cloves garlic minced
- 1 tsp grated fresh ginger
- 2 sprigs fresh thyme
- 2 scallions chopped
- 1 Scotch Bonnet pepper chopped, adjust for spice level
- 1 tbsp vegetable oil
- 1 tbsp white vinegar or lime juice
- For Cooking:
- 2 tbsp vegetable oil
- 1 tbsp Jamaican curry powder for “burning” the curry
- 1 medium onion sliced
- 1 medium potato diced (optional for thickening)
- 1½ cups water or chicken broth
- ½ cup coconut milk optional, for a creamier sauce
Instructions
- Marinate the Chicken
- Rinse the chicken with vinegar or lime juice and pat dry.
- In a large bowl, season the chicken with curry powder, salt, black pepper, allspice, garlic, ginger, thyme, scallions, Scotch Bonnet, and 1 tbsp vegetable oil. Mix well.
- Cover and let it marinate for at least 2 hours (overnight for best flavor).
- Burn the Curry Powder
- Heat 2 tbsp vegetable oil in a large Dutch oven or skillet over medium heat.
- Add 1 tbsp of Jamaican curry powder to the oil and stir continuously for 30 seconds to release its flavors (this is called "burning" the curry).
- Brown the Chicken
- Add the marinated chicken pieces to the pot and brown on all sides for about 5-7 minutes.
- Simmer the Curry
- Add onions, diced potatoes, and chicken broth (or water). Stir well.
- Reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes until the chicken is tender.
- If using coconut milk, add it in the last 10 minutes for a creamier sauce.
- Adjust salt and spice to taste.
- Serve and Enjoy!
- Remove from heat and let it sit for 5 minutes.
- Serve hot with rice and peas, roti, or fried plantains. Enjoy!
Notes
For a spicier curry, leave the Scotch Bonnet seeds in.
For a milder version, remove the Scotch Bonnet or use a milder chili.
To thicken the sauce naturally, mash a few potato pieces into the curry while it simmers.
Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
For a milder version, remove the Scotch Bonnet or use a milder chili.
To thicken the sauce naturally, mash a few potato pieces into the curry while it simmers.
Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.