Go Back
Jamaican cuisine is a vibrant tapestry of flavors, colors, and aromas that reflect the island's rich cultural heritage. The island's culinary landscape is a fusion of influences from Africa, Europe, and Asia, resulting in dishes that are both unique and deeply satisfying. Among these culinary treasures, Jamaican curry chicken holds a special place as a beloved staple in households across the island. This comforting dish is not just a meal; it is a celebration of the island's culinary traditions, bringing together the warmth of family and the joy of flavorful cooking.

Authentic Jamaican Curry Chicken

Discover the vibrant flavors of Jamaica with this authentic curry chicken recipe! Packed with savory spices like Jamaican curry powder and allspice, and infused with coconut milk for creaminess, this dish is sure to impress. The combination of chicken, fresh vegetables, and a kick of Scotch bonnet peppers creates a delightful meal. Perfect for serving over rice or with roti, this curry chicken is both delicious and comforting. Enjoy a taste of the Caribbean in your own kitchen!
Print Recipe Pin Recipe

Ingredients
  

2 lbs chicken (cut into pieces, preferably bone-in for extra flavor)

2 tablespoons Jamaican curry powder

1 teaspoon allspice (pimento) powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon black pepper

1 tablespoon sea salt (adjust to taste)

2 tablespoons vegetable oil

1 medium onion (sliced)

3 garlic cloves (minced)

1 inch fresh ginger (grated)

2-3 Scotch bonnet peppers (whole, for spice)

1 bell pepper (sliced, optional)

2-3 sprigs of fresh thyme (or 1 teaspoon dried thyme)

2 cups coconut milk

1 cup chicken broth (or water)

2 medium carrots (sliced)

2 green onions (sliced)

Instructions
 

Marinate the Chicken: In a large bowl, combine chicken pieces with curry powder, allspice, garlic powder, onion powder, black pepper, and salt. Massage the seasonings into the chicken. Cover and allow marinating for at least 2 hours, preferably overnight in the refrigerator.

    Sauté Aromatics: In a large pot or Dutch oven, heat vegetable oil over medium heat. Add sliced onions, minced garlic, and grated ginger. Sauté until onions are translucent and fragrant.

      Brown the Chicken: Increase the heat to medium-high and add the marinated chicken to the pot. Brown the chicken on all sides for about 5-7 minutes.

        Add the Veggies: Add sliced bell pepper, carrots, Scotch bonnet peppers, and thyme to the pot. Stir to combine.

          Add Liquids: Pour in the coconut milk and chicken broth (or water). Stir well, ensuring all ingredients are submerged.

            Simmer: Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot and let it simmer for about 30-40 minutes, or until chicken is fully cooked and tender, stirring occasionally.

              Finish and Serve: Once cooked, adjust seasoning if needed. Remove Scotch bonnet peppers if you want to reduce heat. Garnish with sliced green onions. Serve hot over rice or with roti.

                Prep Time: 15 min | Total Time: 1 hr | Servings: 4-6