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Authentic & Easy Jamaican Curry Chicken

Close-up of rich, yellow Jamaican curry chicken served in a white bowl with chunks of potato and bright orange carrots.
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I am so glad you are here. This recipe shows you how to make authentic Jamaican Curry Chicken. It uses simple steps to build deep, rich Caribbean flavor, making it a perfect, comforting weeknight dinner.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs, cut into 1 1/2 inch pieces
  • 1/4 cup Jamaican curry powder blend
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 inch piece fresh ginger, grated
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground allspice
  • 1 Scotch Bonnet pepper, whole (do not cut unless you want more heat)
  • 1 cup chicken broth
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 large carrot, peeled and sliced
  • 1 medium potato, peeled and quartered
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. In a bowl, toss the cut chicken pieces with the Jamaican curry powder blend, salt, and pepper until fully coated. This step builds flavor.
  2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the coated chicken and brown on all sides, about 5 to 7 minutes. You are not cooking it through, just developing color. Remove the chicken and set it aside.
  3. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 4 minutes.
  4. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  5. Stir in the dried thyme and ground allspice. Cook for 30 seconds, stirring constantly to toast the spices slightly.
  6. Return the browned chicken to the pot. Add the chicken broth and the whole Scotch Bonnet pepper. Bring the mixture to a simmer.
  7. Cover the pot, reduce the heat to low, and let it simmer for 15 minutes.
  8. Stir in the coconut milk, sliced carrots, and quartered potatoes. Stir well to combine.
  9. Return the mixture to a gentle simmer. Cover and cook for another 20 to 25 minutes, or until the chicken is tender and the potatoes are easily pierced with a fork.
  10. Remove the whole Scotch Bonnet pepper before serving. Taste and adjust salt if needed.
  11. Serve your flavorful chicken dinner ideas hot over white rice or rice and peas. Garnish with fresh cilantro.

Notes

  • For a deeper flavor base, you can ‘burn’ the curry powder: After browning the chicken, remove it, add a little more oil, and cook the curry powder alone for 30 seconds before adding the aromatics.
  • If you prefer a thicker sauce, remove the lid for the last 10 minutes of cooking time to allow some liquid to evaporate.
  • This dish is fantastic for meal prep; the flavors deepen overnight.

Nutrition

Find it online: https://www.purecookingjoy.com/jamaican-curry-chicken-recipe/

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