If you’ve ever enjoyed Jamaican cuisine, you know it’s all about bold flavor and fiery spice. My Authentic Jamaican Curry Chicken is a dish that brings those beloved island flavors to your kitchen. Tender chicken is simmered in a rich, spicy curry sauce made with scotch bonnet peppers, chicken stock, garlic, and creamy coconut milk. This nostalgic comfort dish is both dairy-free and gluten-free and sure to satisfy.
This recipe has been a long time coming, and I wanted to make sure it honored the dishes I grew up eating. It’s a tried-and-true family recipe, perfect for weeknight dinners or a laid-back weekend meal served over Basmati rice.
What is Jamaican Curry Chicken?
Jamaican Curry Chicken is a traditional dish featuring chicken simmered in a flavorful sauce seasoned with scotch bonnet peppers, curry powder, herbs, and creamy coconut milk. Potatoes and carrots are often added for heartiness and to thicken the sauce naturally. Each family has its own twist, but the signature spices and heat make it distinct.
Why You’ll Love This Dish
- Authentic island flavors
- Customizable spice level
- Dairy-free and gluten-free
- Comforting and satisfying
- Simple enough for any night of the week
Key Ingredients
- Chicken: Use a mix of thighs, wings, and drumsticks, skin removed.
- Coconut Milk: Full-fat canned coconut milk adds rich creaminess.
- Scotch Bonnet Peppers: Bring authentic heat (adjust to taste).
- Potatoes + Carrots: For substance and natural thickening.
- Browning Sauce (optional): Enhances flavor and color.
- Green Seasoning: A traditional seasoning blend. Substitute with your favorite all-purpose blend if needed.
- Jamaican Curry Powder: Brands like Blue Mountain or Betapac are best.
- Fresh Herbs + Spices: Garlic, thyme, green onions, ginger, paprika, allspice, and more.
How to Make Jamaican Curry Chicken
- Marinate the Chicken: Combine cleaned chicken with green seasoning, curry powder, paprika, and salt. Let it marinate for at least 3 hours, preferably overnight.
- Brown the Chicken: Sear the marinated chicken in oil and brown sugar until golden and set aside.
- Burn the Curry Powder: In the same pot, heat oil and cook curry powder until dark and fragrant to release flavor.
- Build the Sauce: Add garlic, ginger, peppers, thyme, green onions, carrots, and bell peppers. Stir in coconut milk, chicken stock, and seasonings.
- Simmer: Return chicken to the pot along with potatoes. Reduce heat, cover, and simmer for 25-30 minutes until tender and sauce is thickened.
Tips for Success
- Always marinate: Deepens the flavor dramatically.
- Burn curry powder: Essential for flavor and easier digestion.
- Simmer slowly: Allows flavors to meld and sauce to develop.
- Customize the heat: Use fewer peppers or add hot sauce to taste.
Best Sides to Serve With Curry Chicken
- Steamed white rice (Jasmine or Basmati)
- Brown rice or rice and peas
- Fried plantains
- Sautéed greens or roasted vegetables
Storage + Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Gently on stovetop with a splash of broth, or in the microwave.
Recipe Variations
Not a fan of chicken? Try it with:
- Shrimp or fish
- Beef or meatballs
- Tofu, mushrooms, or legumes
Final Thoughts
This Authentic Jamaican Curry Chicken is more than just a meal—it’s a taste of home, rich with culture, history, and spice. Whether you like it mild or blazing hot, this dish is endlessly adaptable and always satisfying. Don’t forget to top it off with a sprinkle of fresh green onions and enjoy with your favorite side.
Bring a bit of the Caribbean to your table and let the flavors speak for themselves!
Authentic Jamaican Curry Chicken
Servings: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Diet: Dairy-Free, Gluten-Free (if all ingredients are GF-certified)
Ingredients
For the Chicken:
- 3–4 lbs chicken (drumsticks and/or thighs), skin removed
- 1–2 Tbsp browning sauce (optional)
- 2–3 Tbsp Jamaican green seasoning (or all-purpose seasoning)
- 2 Tbsp Jamaican curry powder
- 2 tsp all-purpose seasoning blend (see homemade blend below)
- 1 tsp sea salt
- ½ tsp smoked paprika
For the Curry Sauce:
- 4 Tbsp olive oil (divided)
- 2 Tbsp brown sugar
- 1 (14 oz) can full-fat coconut milk
- 1 cup low-sodium chicken stock or bone broth
- 2 medium russet potatoes, peeled and cubed
- 2 medium carrots, chopped
- 1 medium bell pepper, chopped
- 2 green onions (scallions), chopped or lightly crushed
- 2–3 cloves garlic, minced
- 2 tsp fresh grated ginger (or ½ tsp ground ginger)
- 1–3 scotch bonnet peppers (adjust to your spice tolerance)
- 2 sprigs fresh thyme
- 2½ Tbsp Jamaican curry powder
- 1 Tbsp Jamaican pepper sauce (or favorite hot sauce)
- 1 tsp ground allspice
- Sea salt + black pepper to taste
Instructions
1. Marinate the Chicken:
In a large bowl, toss the cleaned chicken with browning (if using), green seasoning, curry powder, paprika, salt, and all-purpose seasoning. Cover and marinate for at least 3 hours, preferably overnight. Bring to room temperature before cooking.
2. Brown the Chicken:
In a large pot, heat 2 Tbsp oil over medium-high. Add brown sugar and stir until it starts to melt and darken. Add chicken and sear for 3–4 minutes per side. Remove from pot and set aside.
3. Burn the Curry Powder:
In the same pot, add remaining 2 Tbsp oil. Stir in 2½ Tbsp curry powder and toast for 2–3 minutes until darkened and fragrant.
4. Build the Sauce:
Add garlic, ginger, scallions, bell pepper, carrots, thyme, and scotch bonnet. Sauté for 2–3 minutes. Stir in allspice, salt, and pepper.
5. Simmer:
Pour in coconut milk, chicken stock, and pepper sauce. Stir well. Return browned chicken to the pot, along with potatoes. Cover, reduce heat to low, and simmer for 25–30 minutes, stirring occasionally, until chicken is tender and sauce has thickened.
6. Serve:
Remove from heat. Serve hot with rice (white, brown, or basmati), fried plantains, or steamed vegetables. Garnish with extra scallions or chopped parsley if desired.
Homemade All-Purpose Seasoning Blend:
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried parsley