I’m excited to share my Authentic Jamaican Curry Chicken, which marries classic Caribbean spices with tender chicken and bright aromatics in a single, simple recipe.

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I can’t resist a pot of Authentic Jamaican Curry Chicken; it always pulls me back. I use bone-in chicken pieces and lots of Jamaican curry powder because that’s where the soul of the dish is, and you can smell it from the first stir.

The flavors turn bold and a little wild, you get surprises in every bite and you’ll keep going for one more forkful even after you said you wouldn’t. For anyone craving Jamaica Food that actually tastes like the islands, this dish is the ticket, simple, loud and unforgettable.

Ingredients

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Bone in chicken gives protein and iron, keeps dish rich and satisfying.
Jamaican curry powder is aromatic, turmeric adds color and anti inflammatory benefits.
Potatoes are starchy, soak up sauce, add carbs and comforting heft to meal.
Scallions bring bright oniony notes, add a little fiber and lots of flavor.
Garlic gives savory depth, may lower blood pressure and smells amazing when browned.
Ginger adds warm gingery bite, aids digestion and really brightens the curry sauce.
Scotch bonnet packs huge heat and fruity flavor, optional but gives authentic punch.
Thyme offers earthy, slightly minty notes, adds depth and pairs well with chicken.
Lime juice brightens and cuts richness, gives a tangy citrus balance to the dish.

Ingredient Quantities

3 pounds bone in chicken pieces like thighs and drumsticks, cut into serving pieces

2 tablespoons Jamaican curry powder, preferably West Indian style

2 tablespoons vegetable oil

1 large yellow onion, chopped

4 scallions, chopped

3 garlic cloves, minced

1 inch piece fresh ginger, minced

1 Scotch bonnet pepper, whole or chopped, optional

2 sprigs fresh thyme or 1 teaspoon dried thyme

2 medium potatoes, peeled and cut into chunks

1 medium carrot, sliced, optional

1 cup chicken stock or water

1 tablespoon browning sauce, optional

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon lime juice or 1 lime, juiced, optional

2 tablespoons chopped parsley or cilantro for garnish, optional

How to Make this

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1. Pat the 3 pounds bone in chicken dry, then rub with 1 tablespoon Jamaican curry powder, 1 teaspoon salt and 1/2 teaspoon black pepper, rubbing it into the skin and under it if you can, let sit 15 to 30 minutes (or overnight in the fridge if you got time).

2. Heat 2 tablespoons vegetable oil in a large heavy pot over medium high heat, add the remaining 1 tablespoon curry powder to the hot oil and cook 20 to 30 seconds until fragrant but not burned, this really wakes up the curry.

3. Brown the chicken in batches, skin side down first so it gets color, about 3 to 4 minutes per side, dont overcrowd the pan or it will steam, remove browned pieces to a plate.

4. Lower heat to medium, add the chopped large yellow onion and most of the chopped scallions (reserve a few scallion tops for garnish), saute until soft, then add 3 minced garlic cloves, 1 inch minced ginger, the 2 sprigs thyme or 1 teaspoon dried thyme, and the Scotch bonnet pepper (leave whole for milder heat or chop for full heat) and cook 1 to 2 minutes until fragrant.

5. Scrape up browned bits from the pot, return all the chicken to the pot, pour in 1 cup chicken stock or water and 1 tablespoon browning sauce if using (this is just for color and a deeper taste), bring to a gentle boil.

6. Reduce to low, cover and simmer 20 to 25 minutes to cook the chicken through and build flavor.

7. Add the 2 medium peeled and chunked potatoes and the optional sliced carrot, cover and simmer another 15 to 20 minutes until the potatoes are tender and the chicken is cooked through, check seasoning and add more salt or pepper if needed.

8. If the sauce is too thin uncover and simmer a few minutes to reduce and thicken, baste the chicken with the sauce now and then, taste and stir in 1 tablespoon lime juice if you want a bright finish.

9. Remove the whole Scotch bonnet before serving if you left it whole, sprinkle with the reserved scallion tops and 2 tablespoons chopped parsley or cilantro, serve hot (great over rice) and enjoy the warm island flavors.

Equipment Needed

1. Large heavy pot or Dutch oven big enough for 3 pounds chicken and the stock
2. Tongs for flipping and browning the chicken
3. Wooden spoon or heatproof spatula to scrape up browned bits and stir
4. Sharp chef’s knife and a cutting board for chopping onion scallions ginger etc
5. Measuring spoons and a measuring cup for the curry oil stock and lime
6. Paper towels or a clean kitchen towel to pat the chicken dry
7. Plate or mixing bowl to hold seasoned or browned chicken between batches
8. Lid for the pot and a kitchen timer or your phone to watch the simmer times

FAQ

Can I use boneless chicken instead of bone in? Yes you can, but cut the cooking time down; boneless thighs or breasts usually need about 20 to 30 minutes simmering until they reach 165°F (74°C). Bone in gives deeper flavor and stays juicier though.

How do I make it less spicy if I dont want heat? Leave the Scotch bonnet whole so it flavors the sauce without releasing too much heat or omit it entirely. You can also remove the seeds and ribs if you do use it. For mild heat swap in a milder pepper or just use a pinch of cayenne.

What if I dont have Jamaican curry powder? Use another curry powder you like, but the flavor will change. For a quick stand in mix 1 1/2 tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander and 1/2 tsp mustard powder to make up 2 tablespoons, it wont be exact but it works in a pinch.

How do I thicken the sauce? Simmer uncovered until it reduces and thickens naturally, mash a few potato chunks into the sauce, or stir in a 1 tbsp cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and simmer a minute more.

Can I make this ahead or freeze it? Yes, it reheats great. Cool, store in airtight containers and freeze up to 3 months. Thaw overnight in the fridge and reheat gently on the stove so the chicken stays tender.

What should I serve it with? Classic choices are plain rice, rice and peas, fried plantain, roti or boiled dumplings. A squeeze of lime and fresh cilantro or parsley brightens it up real nice.

Jamaican Curry Chicken Recipe Substitutions and Variations

Jamaican curry powder: swap with Madras curry powder (very similar), or make a quick mix 1 tsp turmeric + 1 tsp ground coriander + 1/2 tsp cumin + pinch allspice + pinch cayenne, or use a mild yellow curry blend and add extra turmeric for color.
Scotch bonnet pepper: use habanero for closest heat and fruity flavor, bird’s eye chile for similar heat, or jalapeño/serrano (much milder) or 1–2 tsp hot sauce if you want less fire; remove seeds to tone heat down.
Potatoes: substitute sweet potatoes or yams (sweeter, add later because they cook faster), cassava/yucca or parsnips for a starchy swap, or leave them out and simmer a bit longer to thicken the sauce.
Bone-in chicken pieces: use boneless skin-on thighs (cut simmer time by 10–15 minutes), whole chicken cut-up, or for a vegetarian option try firm tofu (pan sear first so it holds up and soaks the sauce).

Pro Tips

1) Marinate longer if you can, even overnight. Pat the chicken dry first, then rub the spice under the skin too, it really helps the flavor sink in. Letting it rest makes the meat juicier, trust me.

2) Bloom the curry in hot oil for just a few seconds to wake up the spices, but watch it closely or it will burn. If it starts to brown too fast, take the pot off the heat for a moment and swirl it around, no need to rush.

3) Brown the chicken in batches in a heavy skillet or pot so you get good color and not steam. Don’t crowd the pan, press pieces gently so the skin touches the surface, and use higher heat for that first sear.

4) For better potato texture, either toss the chunks in a little oil and give them a quick brown in the pan before simmering or par cook them for a few minutes. They absorb the sauce, so size them evenly and they will finish at the same time as the chicken.

5) Handle the Scotch bonnet with care, wear gloves or avoid touching your face after cutting it, and decide how hot you want it: leave it whole for mild heat, pierce or remove seeds for more. A splash of lime at the end brightens the whole dish, don’t skip it if you like a little zip.

Jamaican Curry Chicken Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I’m excited to share my Authentic Jamaican Curry Chicken, which marries classic Caribbean spices with tender chicken and bright aromatics in a single, simple recipe.

Servings

servings

Calories

433

kcal

Equipment: 1. Large heavy pot or Dutch oven big enough for 3 pounds chicken and the stock
2. Tongs for flipping and browning the chicken
3. Wooden spoon or heatproof spatula to scrape up browned bits and stir
4. Sharp chef’s knife and a cutting board for chopping onion scallions ginger etc
5. Measuring spoons and a measuring cup for the curry oil stock and lime
6. Paper towels or a clean kitchen towel to pat the chicken dry
7. Plate or mixing bowl to hold seasoned or browned chicken between batches
8. Lid for the pot and a kitchen timer or your phone to watch the simmer times

Ingredients

3 pounds bone in chicken pieces like thighs and drumsticks, cut into serving pieces
2 tablespoons Jamaican curry powder, preferably West Indian style
2 tablespoons vegetable oil
1 large yellow onion, chopped
4 scallions, chopped
3 garlic cloves, minced
1 inch piece fresh ginger, minced
1 Scotch bonnet pepper, whole or chopped, optional
2 sprigs fresh thyme or 1 teaspoon dried thyme
2 medium potatoes, peeled and cut into chunks
1 medium carrot, sliced, optional
1 cup chicken stock or water
1 tablespoon browning sauce, optional
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon lime juice or 1 lime, juiced, optional
2 tablespoons chopped parsley or cilantro for garnish, optional

Directions

Pat the 3 pounds bone in chicken dry, then rub with 1 tablespoon Jamaican curry powder, 1 teaspoon salt and 1/2 teaspoon black pepper, rubbing it into the skin and under it if you can, let sit 15 to 30 minutes (or overnight in the fridge if you got time).
Heat 2 tablespoons vegetable oil in a large heavy pot over medium high heat, add the remaining 1 tablespoon curry powder to the hot oil and cook 20 to 30 seconds until fragrant but not burned, this really wakes up the curry.
Brown the chicken in batches, skin side down first so it gets color, about 3 to 4 minutes per side, dont overcrowd the pan or it will steam, remove browned pieces to a plate.
Lower heat to medium, add the chopped large yellow onion and most of the chopped scallions (reserve a few scallion tops for garnish), saute until soft, then add 3 minced garlic cloves, 1 inch minced ginger, the 2 sprigs thyme or 1 teaspoon dried thyme, and the Scotch bonnet pepper (leave whole for milder heat or chop for full heat) and cook 1 to 2 minutes until fragrant.
Scrape up browned bits from the pot, return all the chicken to the pot, pour in 1 cup chicken stock or water and 1 tablespoon browning sauce if using (this is just for color and a deeper taste), bring to a gentle boil.
Reduce to low, cover and simmer 20 to 25 minutes to cook the chicken through and build flavor.
Add the 2 medium peeled and chunked potatoes and the optional sliced carrot, cover and simmer another 15 to 20 minutes until the potatoes are tender and the chicken is cooked through, check seasoning and add more salt or pepper if needed.
If the sauce is too thin uncover and simmer a few minutes to reduce and thicken, baste the chicken with the sauce now and then, taste and stir in 1 tablespoon lime juice if you want a bright finish.
Remove the whole Scotch bonnet before serving if you left it whole, sprinkle with the reserved scallion tops and 2 tablespoons chopped parsley or cilantro, serve hot (great over rice) and enjoy the warm island flavors.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.