Jamaican Curry Chicken

Why You’ll Love This Recipe

Jamaican Curry Chicken is more than just a meal — it’s a cultural experience in every bite. This dish is packed with vibrant flavors from traditional Jamaican curry powder, fresh thyme, garlic, and Scotch bonnet peppers. It’s hearty, satisfying, and surprisingly simple to make. Whether you’re new to Caribbean cooking or a longtime fan, this recipe brings authentic flavor to your kitchen with minimal effort and maximum taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bone-in, skinless chicken pieces (such as thighs or drumsticks)
• Jamaican curry powder
• Onion
• Garlic
• Fresh ginger
• Scotch bonnet pepper (or habanero, for milder heat)
• Fresh thyme
• Scallions
• Potatoes
• Carrots (optional)
• Bell pepper (optional)
• All-purpose seasoning or chicken seasoning
• Salt and black pepper
• Cooking oil (vegetable or coconut oil)
• Water or chicken broth
• Lime or vinegar (for cleaning the chicken, optional but traditional)

Directions

1. Clean and season the chicken: Rinse the chicken with lime juice or vinegar and pat dry. Season with curry powder, salt, black pepper, garlic, ginger, thyme, scallions, and all-purpose seasoning. Let marinate for at least 1 hour, or overnight for best flavor.
2. Sear the chicken: Heat oil in a large pot or Dutch oven over medium heat. Add a spoonful of curry powder to the oil and stir for about 30 seconds to bloom the spices.
3. Add the seasoned chicken pieces and sear until lightly browned on all sides.
4. Stir in chopped onions, Scotch bonnet pepper, and any additional vegetables like carrots or bell peppers. Cook for 3–5 minutes.
5. Add enough water or broth to just cover the chicken. Bring to a boil, then reduce heat to low. Cover and simmer for 30–35 minutes.
6. Add potatoes and continue cooking uncovered until potatoes are tender and the sauce thickens, about 15–20 minutes more.
7. Taste and adjust seasoning as needed. Serve hot with rice, roti, or steamed vegetables.

Servings and timing

This recipe serves 4 to 6 people.
Preparation time: 15 minutes (plus marinating time)
Cooking time: 50 minutes
Total time: 1 hour 5 minutes (excluding marinating)

Variations

• Boneless version: Use boneless chicken thighs for quicker cooking and easier eating.
• Coconut curry: Add coconut milk for a creamier sauce and a touch of sweetness.
• Extra spicy: Keep the Scotch bonnet seeds in or add more pepper for more heat.
• Add vegetables: Include chopped spinach, green beans, or peas for added nutrients.
• Meat alternatives: Substitute goat, beef, or tofu for different takes on the dish.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stovetop over medium heat, adding a splash of water if the sauce has thickened too much.
You can also microwave individual portions for 1–2 minutes, stirring halfway through.
Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

What makes Jamaican curry powder different?

Jamaican curry powder typically includes allspice and turmeric, giving it a unique flavor and bright yellow color distinct from Indian curries.

Do I have to use Scotch bonnet peppers?

No, but they add authentic Caribbean heat and flavor. You can substitute with habanero or use less spicy peppers if needed.

Can I use boneless chicken?

Yes, boneless thighs are a great alternative and reduce cooking time slightly.

Is it necessary to marinate the chicken?

Marinating enhances the flavor, but if you’re short on time, letting it sit for 30 minutes is better than skipping it entirely.

Can I make this in a slow cooker?

Yes, after searing the chicken, transfer everything to a slow cooker and cook on low for 6–7 hours or high for 3–4 hours.

What’s the best side dish for Jamaican curry chicken?

Serve with white rice, rice and peas, roti, or boiled dumplings for a traditional Caribbean meal.

Can I use store-bought curry powder?

Yes, but make sure it’s labeled Jamaican-style for the most authentic flavor.

Why do Jamaicans wash their meat with lime or vinegar?

It’s a traditional method to clean and prepare meat, helping to remove odors and reduce bacteria.

Can I make it less spicy?

Yes, simply reduce the amount of Scotch bonnet pepper or remove the seeds for milder heat.

How thick should the sauce be?

The sauce should be rich and slightly thick, enough to coat the chicken but not too watery. Let it reduce uncovered at the end if needed.

Conclusion

Jamaican Curry Chicken is a flavorful and comforting dish that brings the heart of the Caribbean into your kitchen. With its perfectly seasoned chicken, warming spices, and satisfying richness, it’s a recipe you’ll return to time and time again. Whether served with rice, roti, or veggies, this dish is a guaranteed hit for both everyday meals and special occasions.

Jamaican Curry Chicken

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Jamaican Curry Chicken is a bold and comforting Caribbean dish made with tender chicken simmered in a rich, flavorful curry sauce spiced with thyme, garlic, ginger, and Scotch bonnet pepper. Served with rice or roti, it’s a satisfying and authentic taste of Jamaica.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: Serves 4 to 6
• Category: Main Dish
• Method: Stovetop
• Cuisine: Jamaican
• Diet: Halal

Ingredients

• 2 1/2 to 3 lbs bone-in, skinless chicken pieces (thighs or drumsticks)
• 3 tbsp Jamaican curry powder
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 Scotch bonnet pepper (or habanero), chopped
• 3 sprigs fresh thyme
• 2 scallions, chopped
• 2 medium potatoes, peeled and diced
• 1 medium carrot, sliced (optional)
• 1/2 bell pepper, sliced (optional)
• 1 tbsp all-purpose seasoning or chicken seasoning
• Salt and black pepper to taste
• 2 tbsp cooking oil (vegetable or coconut oil)
• 2 cups water or chicken broth
• Juice of 1 lime or 2 tbsp vinegar (for cleaning chicken)

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Instructions

1. Clean the chicken with lime juice or vinegar, then rinse and pat dry.
2. Season the chicken with 2 tbsp curry powder, garlic, ginger, thyme, scallions, all-purpose seasoning, salt, and pepper. Marinate for at least 1 hour or overnight.
3. Heat oil in a large pot over medium heat. Add the remaining 1 tbsp curry powder to the oil and stir for 30 seconds to bloom the spice.
4. Add the marinated chicken and sear until lightly browned on all sides, about 5–7 minutes.
5. Stir in onions, Scotch bonnet pepper, carrots, and bell pepper (if using). Cook for 3–5 minutes until vegetables soften.
6. Add water or chicken broth to cover the chicken. Bring to a boil, then reduce heat to low. Cover and simmer for 30–35 minutes.
7. Add potatoes and continue cooking uncovered for 15–20 minutes, or until potatoes are tender and sauce thickens.
8. Taste and adjust seasoning if needed. Serve hot with white rice, rice and peas, or roti.

Notes

• For less heat, remove seeds from Scotch bonnet or substitute with milder peppers.
• Add coconut milk for a creamy variation.
• Let the sauce reduce uncovered for a thicker consistency.
• Use boneless chicken thighs for a faster-cooking option.
• Can be made in a slow cooker after searing the chicken.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 420
• Sugar: 4g
• Sodium: 690mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 38g
• Cholesterol: 125mg