Authentic Jamaican Curry Chicken is a hearty and flavorful dish that brings a burst of warm spices right to your plate. Tender chicken pieces are marinated in a blend of curry powder, thyme, garlic, and Scotch bonnet peppers that give this dish its signature kick. The rich, golden sauce is thick and comforting, making every bite a perfect balance of spicy and savory.
I love making this recipe when I want something that feels like a special treat but is still easy enough for a weeknight dinner. What makes it even better is letting the chicken marinate for a few hours or overnight—that way, the flavors really soak in and the curry turns out extra tasty. The smell while it’s cooking always fills my kitchen and makes everyone hungry right away.
My favorite way to serve Jamaican Curry Chicken is over a bed of fluffy white rice or alongside some warm, soft dumplings. It also pairs wonderfully with fried plantains or steamed vegetables to round out the meal. Whether you’re enjoying it with family or friends, this dish never fails to bring smiles and happy bellies.
Key Ingredients & Substitutions
Jamaican Curry Powder: This is the heart of the dish. Use a good quality brand for authentic flavor. If unavailable, mix turmeric, coriander, cumin, and fenugreek for a close substitute.
Chicken: I prefer a mix of thighs and drumsticks for juiciness and flavor. You can use all breasts if you want leaner meat, but watch cooking time as breasts dry out faster.
Scotch Bonnet Pepper: This adds authentic heat. If you want less spice, use a milder chili or keep the pepper whole to remove before serving.
Potatoes and Carrots: New potatoes are ideal as they cook evenly and hold texture. You can swap carrots for other root veggies like sweet potatoes or parsnips for variety.
Thyme: Fresh thyme provides the best flavor, but dried works well too. It adds an earthy touch that complements the curry spices.
How Do I Get the Rich, Deep Flavor in Jamaican Curry Chicken?
One key step is browning the curry powder in hot oil before adding the chicken. This “blooming” brings out the spices’ full aroma and deepens the color.
- Heat oil over medium heat in a heavy pot.
- Add some of the curry powder and stir constantly for 1-2 minutes.
- Be careful not to burn it — you want it fragrant and golden.
- Then add the marinated chicken and cook to brown it well.
This step adds richness to both taste and appearance. Also, marinating the chicken ahead (at least 1 hour or overnight) lets the spices soak in deep, making the final dish more flavorful and tender.
Equipment You’ll Need
- Heavy-bottom pot or Dutch oven – perfect for even heat and slow simmering without burning.
- Sharp knife – makes chopping onions, garlic, and veggies easier and safer.
- Cutting board – keep your prep organized and clean.
- Wooden spoon – great for stirring without scratching your pot.
- Measuring spoons – help you get your spices just right every time.
Flavor Variations & Add-Ins
- Use goat or lamb instead of chicken for a richer, more robust curry that’s traditional in some Jamaican dishes.
- Swap potatoes for sweet potatoes or add pumpkin chunks for a sweeter note and vibrant color.
- Add bell peppers or green beans near the end of cooking for extra crunch and freshness.
- Include a splash of coconut milk for a creamier sauce with a subtle tropical flavor.
Authentic Jamaican Curry Chicken
Ingredients You’ll Need:
For The Chicken and Marinade:
- 3 lbs chicken pieces (thighs, drumsticks, breasts)
- 2 tablespoons Jamaican curry powder
- 1 teaspoon turmeric powder (optional)
- 3 cloves garlic, minced
- 1-inch fresh ginger, minced
- 2-3 scallions, chopped (reserve some for garnish)
- 1 teaspoon dried thyme or 3 sprigs fresh thyme
- 1 tablespoon all-purpose seasoning or chicken bouillon powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon soy sauce (optional)
For Cooking:
- 2 tablespoons vegetable oil (canola or sunflower)
- 1 medium onion, chopped
- 1 Scotch bonnet pepper, whole or pierced (optional)
- 2 cups water or chicken broth
- 1 teaspoon brown sugar (optional)
- 2 medium carrots, cut into chunks
- 6-8 small new potatoes or regular potatoes, cut into chunks
- Fresh chopped scallions or parsley for garnish
Time Needed:
Preparation and marinating time: at least 1 hour (overnight is best for flavor). Cooking time: about 50 minutes. Total time about 1 hour 50 minutes, including marination.
Step-by-Step Instructions:
1. Prepare and Marinate the Chicken:
Clean and pat dry the chicken pieces. Sprinkle with salt, black pepper, and all-purpose seasoning. In a large bowl, combine the chicken with Jamaican curry powder, turmeric (if using), minced garlic, minced ginger, chopped scallions (leave some for garnish), soy sauce (if using), and dried thyme. Mix well to coat the chicken evenly. Cover and marinate for at least 1 hour, or ideally overnight in the fridge for more flavor.
2. Brown the Curry Powder and Chicken:
Heat the vegetable oil in a heavy-bottom pot or Dutch oven over medium heat. Add about 1 tablespoon of extra curry powder and stir continuously for 1-2 minutes until fragrant and golden (be careful not to burn it). Add the marinated chicken pieces and sear for 4-5 minutes per side until browned nicely. Stir gently to coat the chicken with the browned spices.
3. Cook the Aromatics and Simmer:
Add chopped onions and the Scotch bonnet pepper (keep whole if you prefer less heat) to the pot. Stir and cook until onions soften, about 3-4 minutes. Pour in about 2 cups of water or chicken broth to cover half the chicken. Add brown sugar if using. Bring to a boil, then cover, reduce heat to low, and simmer for 25 minutes.
4. Add Vegetables and Finish Cooking:
Add chopped carrots and potatoes to the pot. Stir gently to combine. Continue simmering, covered, for 20-25 minutes or until vegetables are tender and chicken is thoroughly cooked. Taste sauce and adjust salt and pepper as needed. If the sauce is too thin, simmer uncovered for a few minutes to thicken.
5. Serve:
Remove the Scotch bonnet pepper before serving unless you want extra heat. Garnish with chopped scallions or parsley. Serve hot over steamed white rice, alongside fried plantains, or traditional Jamaican dumplings for a complete meal.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to fully thaw it in the refrigerator overnight before marinating and cooking. This helps the chicken cook evenly and absorb the flavors better.
Can I Make Jamaican Curry Chicken Ahead of Time?
Absolutely! In fact, marinating the chicken overnight improves the flavor. You can also prepare the dish a day ahead and refrigerate. Reheat gently on the stove before serving for the best taste.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat until warmed through, adding a splash of water if the sauce has thickened too much.
Can I Adjust the Spice Level?
Yes! To reduce heat, keep the Scotch bonnet pepper whole and remove it before serving. For a spicier dish, pierce or chop the pepper to release more heat, or add extra chili peppers to taste.
