Authentic Jamaican Curry Chicken is a vibrant and delicious dish full of bold flavors and warming spices. This recipe features tender chicken pieces marinated and cooked in a rich curry sauce made with Jamaican curry powder, garlic, ginger, and Scotch bonnet peppers for that perfect touch of heat. The combination of spices brings a beautiful golden color and a wonderful aroma to the dish.
I love making this curry chicken because it reminds me of family gatherings and homemade meals shared with friends. What I especially enjoy is the way the flavors deepen the longer it simmers, turning into a comforting meal that feels like a warm hug on a plate. I usually taste the sauce along the way to balance the heat and spices just right, so it’s always full of flavor but never overwhelming.
My favorite way to serve this is over fluffy white rice or with traditional Jamaican rice and peas, which soaks up all the tasty sauce perfectly. It’s also great with a side of fried plantains or steamed vegetables for a full and satisfying meal. If you want a little extra zing, sprinkle some fresh chopped scallions on top before serving—simple, fresh, and absolutely delicious.
Key Ingredients & Substitutions
Chicken: Bone-in pieces are best for juicy, flavorful curry, but boneless works too if you prefer. Dark meat like thighs adds more richness.
Jamaican curry powder: This spice blend has a nice kick and earthy flavor. If unavailable, use a good quality mild curry powder plus a pinch of allspice and turmeric for color.
Scotch bonnet peppers: They bring unique heat and fruitiness. For less heat, substitute habanero or remove seeds, or use a milder chili pepper.
Vegetables: Carrots and baby potatoes soak up the curry flavors perfectly. You can swap potatoes for sweet potatoes or pumpkin for variety.
Seasonings like thyme and allspice: These add that classic Jamaican touch. If you don’t have fresh thyme, dried works fine; allspice gives warmth and depth.
How Do You Get a Rich, Thick Curry Sauce?
The secret is to build layers and let it gently simmer to deepen the flavors while thickening the sauce.
- Toast the curry powder: Briefly heating it in oil unlocks its flavors. Keep stirring to avoid burning.
- Brown the chicken: This adds color and rich taste. Don’t crowd the pot; do it in batches if needed.
- Sauté aromatics well: Softened onion, garlic, ginger, and scallions make the sauce fragrant and full-bodied.
- Simmer low and slow: Cover and simmer gently to tenderize chicken and meld flavors, allowing sauce to thicken gradually.
- Control the sauce consistency: Uncover near the end to reduce sauce, stirring to avoid sticking. Add broth if too thick.
Equipment You’ll Need
- Large heavy pot or Dutch oven – perfect for browning chicken and slow simmering the curry evenly.
- Sharp knife – makes chopping onions, garlic, and veggies quick and safe.
- Cutting board – a sturdy surface to prep all your ingredients.
- Wooden spoon – great for stirring without scratching your pot.
- Measuring spoons – helps you measure spices accurately for balanced flavor.
- Small bowl – handy for marinating the chicken before cooking.
Flavor Variations & Add-Ins
- Try adding diced potatoes or sweet potatoes for extra heartiness and a touch of natural sweetness.
- Swap chicken with goat or lamb for a more traditional Jamaican twist.
- Include coconut milk towards the end of cooking for a creamier, milder curry sauce.
- Add bell peppers or green beans with the veggies for extra crunch and color.
Authentic Jamaican Curry Chicken
Ingredients You’ll Need:
For The Chicken and Marinade:
- 3 lbs chicken pieces (bone-in preferred)
- 2 tablespoons Jamaican curry powder
- 2 teaspoons turmeric powder (optional, for color)
- Salt and black pepper, to taste
- Juice of 1 lime or 2 tablespoons white vinegar
For Cooking:
- 1 tablespoon vegetable oil (or coconut oil)
- 1 tablespoon Jamaican curry powder (for toasting)
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 2-3 scallions (green onions), chopped
- 1-2 Scotch bonnet peppers, whole or chopped (adjust to taste)
- 2 medium carrots, peeled and cut into chunks
- 8 small new potatoes or baby potatoes, halved
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 teaspoon allspice (pimento berries ground)
- 2 cups chicken broth or water
For Garnish (optional):
- Fresh cilantro or additional scallions
How Much Time Will You Need?
This dish takes about 10 minutes to prepare, 1 hour (or longer) marinating time, and about 1 hour of cooking, including simmering the chicken and vegetables until tender and flavorful. Total time is approximately 2 hours, including marination.
Step-by-Step Instructions:
1. Marinate the Chicken:
Clean and pat the chicken dry. In a large bowl, mix the chicken pieces with 2 tablespoons Jamaican curry powder, turmeric powder (if using), salt, pepper, and lime juice or vinegar. Coat the chicken well and let it marinate for at least 1 hour, ideally overnight in the fridge for best taste.
2. Brown the Chicken and Toast Curry:
Heat oil in a heavy pot or Dutch oven on medium-high heat. Add the remaining 1 tablespoon curry powder and toast it for about 30 seconds to 1 minute, stirring constantly until fragrant. Add the marinated chicken pieces in a single layer and brown on all sides for 5 to 7 minutes. Remove the chicken and set aside.
3. Prepare the Curry Base and Simmer:
In the same pot, add chopped onion, garlic, ginger, and scallions. Sauté for about 3 to 5 minutes until soft and fragrant. Stir in the thyme, allspice, and Scotch bonnet peppers. Return the browned chicken to the pot. Pour in chicken broth or water until the chicken is halfway covered. Bring to a boil, then reduce heat to low. Cover and simmer gently for 30 minutes.
4. Add Vegetables and Finish Cooking:
Add the carrots and halved potatoes to the pot. Simmer uncovered or partially covered for 20 to 25 minutes until the vegetables are tender and the sauce thickens. Stir occasionally and taste to adjust seasoning or heat.
5. Adjust Sauce and Serve:
If the sauce is too thin, turn up the heat to reduce it slightly while stirring to prevent sticking. If the sauce is too thick, add a bit more broth or water. Once done, garnish with fresh scallions or cilantro, if desired. Serve hot with steamed white rice, Jamaican rice and peas, or your favorite sides like fried plantains.
Can I Use Frozen Chicken for This Curry?
Yes, but be sure to fully thaw the chicken in the refrigerator overnight first. Pat the pieces dry before marinating to help the spices stick better.
How Can I Make This Curry Less Spicy?
Use fewer Scotch bonnet peppers or remove the seeds before adding them. You can also substitute with milder peppers like jalapeños or bell peppers to keep the flavor without too much heat.
Can I Prepare This Dish Ahead of Time?
Absolutely! The flavors deepen if you make the curry a day ahead. Store it in an airtight container in the fridge for up to 3 days, and reheat gently on the stove before serving.
What’s the Best Way to Store Leftovers?
Let the curry cool completely, then refrigerate in a sealed container for up to 3 days. For longer storage, freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
