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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.

Ingredients

Scale

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

Find it online: https://savorandsimmer.com/authentic-jamaican-curry-chicken-recipe/