This curry chicken recipe stands out for its deep, layered flavor and tender, juicy chicken that’s been steeped in vibrant Caribbean spices. It’s not only flavorful but also easy to make with pantry staples. Perfect for anyone who enjoys hearty, homemade meals, this dish captures the essence of traditional Jamaican cooking and delivers bold, warming flavor in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken (bone-in, skinless pieces like thighs or drumsticks preferred)
Rinse and pat dry chicken pieces. Season with salt, black pepper, and 2 tablespoons of Jamaican curry powder. Mix with chopped onion, garlic, scallions, thyme, allspice, and scotch bonnet. Let marinate for at least 1 hour, preferably overnight in the refrigerator.
Heat oil in a large pot or Dutch oven over medium heat. Add 1 tablespoon curry powder to the oil and toast for about 1 minute to bring out the flavor.
Add marinated chicken and sear until browned on all sides, about 5–7 minutes.
Stir in remaining marinade and enough water or chicken broth to partially cover the chicken. Bring to a boil.
Reduce heat to low, cover, and simmer for 25 minutes.
Add diced potatoes and continue cooking uncovered for another 15–20 minutes, or until chicken is cooked through and the sauce has thickened.
Adjust seasoning to taste and serve hot with rice.
Servings and timing
This recipe makes approximately 4 servings. Total preparation and cooking time is about 1 hour and 15 minutes, including marinating and simmering.
Variations
Boneless Chicken: Use boneless thighs or breasts for a quicker cooking time, though bone-in offers more flavor.
Coconut Milk Addition: Add ½ cup coconut milk during simmering for a creamier, slightly sweet twist.
More Vegetables: Add carrots, bell peppers, or peas for a more veggie-forward curry.
Spice Level Control: Use half a scotch bonnet or remove seeds for a milder heat.
Serve with Dumplings: Traditional Caribbean dumplings can be added for extra comfort.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low-medium heat, adding a splash of water or broth if the sauce has thickened too much. You can also reheat in the microwave in 1-minute intervals, stirring in between. This dish also freezes well for up to 2 months—defrost in the refrigerator before reheating.
FAQs
What is Jamaican curry powder?
Jamaican curry powder is a blend of turmeric, coriander, cumin, fenugreek, and allspice, among other spices. It’s different from Indian curry powder and gives the dish its distinct Caribbean flavor.
Can I make this dish less spicy?
Yes, simply reduce or omit the scotch bonnet pepper. You can substitute it with a milder chili or leave it out entirely.
Why toast the curry powder in oil?
Toasting curry powder in oil before adding other ingredients releases the essential oils and enhances its flavor, creating a deeper, more complex taste.
Can I use store-bought curry powder?
Yes, but try to find a Jamaican brand for the most authentic flavor. Look for blends with turmeric, allspice, and a slightly earthy aroma.
What type of chicken works best?
Bone-in, skinless pieces like thighs and drumsticks are traditional and offer the best flavor and texture. You can also use a whole cut-up chicken.
Is this dish gluten-free?
Yes, as long as your curry powder and broth are gluten-free, this recipe is naturally gluten-free.
Can I use sweet potatoes instead of regular ones?
Yes, sweet potatoes add a lovely sweetness that balances the heat and spice well.
What should I serve with Jamaican curry chicken?
Rice and peas, white rice, roti, or fried plantains are traditional sides that pair perfectly with this dish.
How long should I marinate the chicken?
At least 1 hour is recommended, but for the best flavor, marinate overnight in the refrigerator.
Can I cook this in a slow cooker?
Yes. After searing the chicken, transfer everything to a slow cooker and cook on low for 6–7 hours or on high for 3–4 hours, adding potatoes halfway through if desired.
Conclusion
Authentic Jamaican Curry Chicken is a soul-satisfying dish bursting with the vibrant, aromatic spices of the Caribbean. Whether you’re new to island cooking or a longtime fan, this recipe delivers rich flavor and comforting warmth in every bite. It’s easy to prepare, deeply flavorful, and perfect for a hearty family meal or special gathering. Once you try it, you’ll want to make it again and again.
Authentic Jamaican Curry Chicken is a bold and flavorful Caribbean dish made with tender chicken pieces marinated in curry powder and simmered with herbs, spices, and Scotch bonnet pepper for a warming, hearty meal.
Ingredients
2 lbs chicken (bone-in, skinless thighs or drumsticks preferred)
Rinse and pat dry chicken pieces. Season with salt, black pepper, and 2 tablespoons of Jamaican curry powder.
Mix in chopped onion, garlic, scallions, thyme, allspice, and Scotch bonnet pepper. Cover and marinate for at least 1 hour or overnight in the refrigerator.
Heat oil in a large pot or Dutch oven over medium heat. Add 1 tablespoon curry powder and toast for about 1 minute.
Add marinated chicken to the pot and sear for 5–7 minutes, until browned on all sides.
Stir in any remaining marinade and add water or chicken broth to partially cover the chicken. Bring to a boil.
Reduce heat to low, cover, and simmer for 25 minutes.
Add cubed potatoes, stir, and cook uncovered for another 15–20 minutes until chicken is cooked through and sauce is thickened.
Adjust seasoning to taste and serve hot with rice.
Notes
For less heat, use half a Scotch bonnet or remove the seeds.Add ½ cup coconut milk during simmering for a creamier version.Carrots or bell peppers can be added for extra vegetables.Sweet potatoes may be used instead of regular potatoes for a twist.This dish freezes well for up to 2 months.
