Authentic Jamaican Curry Chicken Recipe

Introduction

Experience the rich and vibrant flavors of Authentic Jamaican Curry Chicken, a beloved Caribbean classic. This dish combines tender chicken with a spicy, aromatic curry sauce that’s perfect for a comforting meal any day of the week.

Ingredients

• 3-4 lbs. organic chicken, skin removed (drumsticks and thigh pieces work great)
• 1-2 tablespoons browning, optional
• 2-3 tablespoons Jamaican Green Seasoning (substitute with all-purpose seasoning if needed)
• 2 tablespoons Jamaican curry powder
• 2 teaspoons On Everything All-Purpose Blend (see notes for blend or substitute)
• 1 teaspoon sea salt
• ½ teaspoon smoked paprika
• 4 tablespoons extra virgin olive oil
• 2 tablespoons organic brown sugar
• 1 (14 oz) can full-fat coconut milk
• 2 medium russet potatoes, peeled and cubed
• 2 medium carrots, peeled and chopped
• 1 medium bell pepper, cored and chopped
• 3 garlic cloves, minced
• 2 teaspoons minced fresh ginger (or ½ teaspoon ground ginger)
• 1-3 scotch bonnet peppers (adjust to your spice preference; habaneros can be used)
• 2 green onions (scallions), lightly crushed or chopped
• 2 fresh thyme sprigs
• 1 cup organic chicken stock, low-sodium (or chicken bone broth)
• 2½ tablespoons Jamaican curry powder
• 1 tablespoon Jamaican pepper sauce (or your favorite hot sauce)
• 1 teaspoon ground allspice
• Sea salt and black pepper, to taste

Instructions

1. Step 1: In a large bowl, add the cleaned chicken, browning (if using), Jamaican Green Seasoning, sea salt, On Everything All-Purpose Blend, smoked paprika, and 2 tablespoons of Jamaican curry powder. Mix well to fully coat the chicken. Place the chicken in a securely sealed ziplock bag and refrigerate for at least 3 hours, preferably overnight. Before cooking, let the chicken come to room temperature for 15-20 minutes.
2. Step 2: Heat 2 tablespoons olive oil in a deep skillet or pot over medium-high heat. Add the brown sugar and stir until it becomes wet and slightly dissolves. Add the marinated chicken and sear each side for 3-4 minutes until nicely browned. Remove the chicken from the pan and set aside.
3. Step 3: In the same skillet, heat another 2 tablespoons olive oil over medium-high heat. Add 2½ tablespoons Jamaican curry powder and stir into the oil. Let it cook without stirring for 2-3 minutes until the curry darkens and becomes fragrant. This step “burns” the curry powder to deepen the flavor.
4. Step 4: Add minced garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell peppers to the skillet. Sauté until the mixture is fragrant and the vegetables start to golden.
5. Step 5: Stir in ground allspice, sea salt, and black pepper. Pour in the coconut milk, chicken stock, and Jamaican pepper sauce. Bring to a boil.
6. Step 6: Add the seared chicken back into the sauce along with cubed potatoes, crushed scallion, and thyme sprigs. Reduce the heat to a simmer and cook uncovered for 20-25 minutes, stirring occasionally, until the chicken is tender and the sauce thickens but remains saucy.
7. Step 7: Remove from heat and serve hot with your favorite side such as rice or vegetables. Garnish with chopped scallions or red pepper flakes if desired. Enjoy!

Tips & Variations

• For deeper color and flavor, use browning sauce when marinating chicken, but it’s optional if searing with brown sugar.
• Adjust the number of scotch bonnet peppers to control spiciness; habaneros make a good substitute for milder heat.
• If you can’t find Jamaican Green Seasoning, a mix of herbs like thyme, scallion, and garlic powder works well.
• Burning the curry powder in oil before adding other ingredients enhances the dish’s authentic aroma and taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave until warmed through. The sauce may thicken after refrigeration; add a splash of water or chicken stock to loosen it when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of drumsticks and thighs?

Yes, you can use chicken breasts, but thighs and drumsticks remain juicier and more flavorful when cooked in curry dishes.

What can I substitute for scotch bonnet peppers if I can’t find them?

Habanero peppers are a common substitute and provide similar heat and flavor. Adjust the quantity to your spice preference, or use milder chili peppers if you prefer less heat.

Authentic Jamaican Curry Chicken Recipe

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★★★★★

4.6 from 105 reviews

This Authentic Jamaican Curry Chicken recipe delivers a rich and flavorful Caribbean classic with tender, marinated chicken simmered in a spicy, aromatic curry sauce made from traditional Jamaican spices and ingredients. Perfectly balanced with heat from scotch bonnet peppers and a creamy coconut milk base, this dish offers a delicious, hearty meal ideal for serving with rice or vegetables.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours 20 minutes (including minimum marinating time)
• Yield: 6–8 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Jamaican, Caribbean

Ingredients

Scale 1x2x3x

Chicken Marinade

• 3–4 lbs. organic chicken, skin removed (Drumsticks + Thigh pieces)
• 1–2 tablespoons browning (optional)
• 2–3 tablespoons Jamaican Green Seasoning (or all-purpose seasoning)
• 2 tablespoons Jamaican curry powder
• 2 teaspoons On Everything All-Purpose Blend (or homemade blend)
• 1 teaspoon sea salt
• ½ teaspoon smoked paprika

Spicy Jamaican Curry Sauce

• 4 tablespoons extra virgin olive oil (divided)
• 2 tablespoons organic brown sugar
• 1 (14 oz.) can full-fat coconut milk
• 2 medium russet potatoes, peeled and cubed
• 2 medium carrots, peeled and chopped
• 1 medium bell pepper, cored and chopped
• 3 garlic cloves, minced
• 2 teaspoons minced fresh ginger (or ½ teaspoon ground ginger)
• 1–3 scotch bonnet peppers (adjust to taste; habaneros as substitute)
• 2 green onions (scallions), lightly crushed or chopped
• 2 fresh thyme sprigs
• 1 cup organic low-sodium chicken stock or bone broth
• 2 ½ tablespoons Jamaican curry powder
• 1 tablespoon Jamaican pepper sauce (or preferred hot sauce)
• 1 teaspoon ground allspice
• Sea salt and black pepper, to taste

Instructions

1. Marinate the Chicken: In a large bowl, combine the cleaned chicken with browning (if using), Jamaican Green Seasoning, sea salt, All-Purpose Blend, smoked paprika, and Jamaican curry powder. Mix thoroughly until the chicken is fully coated. Transfer the coated chicken to a sealed ziplock bag and refrigerate for at least 3 hours, ideally overnight. When ready to cook, remove and let sit at room temperature for 15-20 minutes.
2. Brown the Chicken: Heat 2 tablespoons of olive oil in a deep skillet or pot over medium-high heat. Add the brown sugar and stir until it dissolves and becomes wet in texture. Add the marinated chicken pieces, searing each side for 3-4 minutes until browned. Remove chicken from the pan and set aside on a plate.
3. Burn the Curry Powder: In the same skillet, add the remaining 2 tablespoons of olive oil over medium-high heat. Add 2 ½ tablespoons of Jamaican curry powder and stir in the oil. Let the curry powder cook until it darkens to a deep brown and becomes fragrant, about 2-3 minutes. This process releases a deeper flavor.
4. Make the Curry Sauce: Add minced garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell peppers to the skillet. Sauté until fragrant and the vegetables start to soften and turn golden. Stir in ground allspice, sea salt, and black pepper, ensuring everything is evenly combined.
5. Add Liquids and Simmer: Pour in the coconut milk, chicken stock, and Jamaican pepper sauce. Stir the mixture and bring to a gentle boil. Once boiling, add the browned chicken back to the skillet along with the cubed potatoes, crushed scallions, and thyme sprigs. Reduce heat to low and simmer for 20-25 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through and tender.
6. Serve: Once cooked, remove from heat. Serve the curry chicken hot, garnished with chopped scallions or a sprinkle of red pepper flakes if desired. Pair it with rice and your favorite vegetables for a complete meal. Enjoy!

Notes

• The browning sauce is optional and helps develop a deep color and flavor in the chicken but can be omitted if preferred.
• ‘Burning’ the curry powder by cooking it in oil until dark enhances the flavor significantly and is a key step in authentic Jamaican curry.
• If you cannot find Jamaican Green Seasoning or On Everything All-Purpose Blend, substitute with your favorite all-purpose or Caribbean-style seasoning blends.
• Adjust the number of scotch bonnet peppers based on your spice tolerance; use gloves when handling them to avoid irritation.
• Marinating overnight deepens the flavors and makes the chicken more tender.
• Use chicken bone broth instead of stock for extra depth if preferred.

Keywords: Jamaican curry chicken, Caribbean curry chicken, authentic Jamaican recipe, spicy chicken curry, Jamaican cuisine, scotch bonnet curry, coconut milk curry chicken