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Delicious Jamaican Curry Chicken served as a featured image for a recipe article.

Best Jamaican Curry Chicken

This Jamaican Curry Chicken recipe delivers an authentic and flavorful experience. Bone-in, skin-on chicken is marinated in a vibrant blend of spices, browned to perfection, and simmered in a rich coconut milk broth with vegetables for a tender and satisfying meal.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 6
Course: Main Course
Cuisine: Jamaican
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 lbs bone-in, skin-on chicken pieces thighs and drumsticks recommended
  • 2 tbsp Jamaican curry powder
  • 1 tsp ground allspice
  • 1/2 tsp ground cumin
  • 1/4 tsp ground ginger
  • 1/4 tsp cayenne pepper optional
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 scotch bonnet pepper, seeded and finely chopped optional
  • 2 tbsp vegetable oil
  • 1 cup chicken broth
  • 2 medium potatoes, peeled and cubed
  • 1 carrot, peeled and chopped
  • 2 sprigs fresh thyme
  • 1 tbsp soy sauce or browning sauce
  • Salt to taste
  • Black pepper to taste
  • Fresh cilantro or scallions, chopped, for garnish
  • Cooked rice or roti for serving

Equipment

  • Large bowl
  • Heavy-bottomed pot or Dutch oven
  • knife
  • cutting board
  • Measuring spoons
  • Measuring cups
  • spoon or spatula
  • Lid for pot

Method
 

  1. Marinate the Chicken: In a large bowl, combine the chicken with the curry powder, allspice, cumin, ginger, cayenne pepper (if using), salt, and black pepper. Massage the spices into the chicken and let it marinate for at least 30 minutes, or preferably several hours (or even overnight in the refrigerator).
  2. Sear the Chicken: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken pieces (in batches, if necessary) and sear on all sides until nicely browned. Remove the chicken from the pot and set aside.
  3. Sauté Aromatics: Add the chopped onion and garlic to the pot and sauté until softened and fragrant, about 5 minutes. Add the scotch bonnet pepper (if using) and cook for another minute.
  4. Return Chicken and Simmer: Return the chicken to the pot. Pour in the chicken broth and coconut milk. Add the potatoes, carrot, thyme sprigs, and soy sauce (or browning sauce). Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for about 45-60 minutes, or until the chicken is tender and the potatoes are cooked through.
  5. Adjust and Serve: Remove the thyme sprigs. Taste and adjust the seasoning with salt and pepper as needed. If the sauce is too thin, remove the lid and simmer for a few more minutes to reduce it slightly.
  6. Garnish and Enjoy: Garnish with fresh cilantro or scallions and serve hot over rice, roti, or with your favorite sides.

Notes

For the best flavor, use a high-quality Jamaican curry powder. Adjust the amount of scotch bonnet pepper to your preference for heat. Bone-in, skin-on chicken provides the most flavor. Full-fat coconut milk creates a richer sauce. Marinating the chicken overnight enhances the flavor. This dish can be stored in the refrigerator for up to 3 days.