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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.

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)

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

Find it online: https://thefamilycooking.com/jamaican-curry-chicken/