Jamaican Curry Chicken is a warm, soul-satisfying dish that brings the bold spirit of the Caribbean straight to your kitchen. Tender pieces of chicken are simmered slowly in a golden curry sauce. The sauce is infused with thyme, scallions, and pimento. It also carries the unmistakable fragrance of Jamaican curry powder. Each bite delivers layers of flavor. It is earthy, spicy, and slightly sweet. The richness of coconut milk or the chicken’s natural juices beautifully rounds the flavors.
This beloved island classic is more than just a curry. It’s a comforting family meal. It is often enjoyed on Sundays or special gatherings across Jamaica. The dish builds its iconic flavor by browning the curry powder first. This process unlocks its deep aroma and gives the sauce its signature sunshine-yellow color. Potatoes soften into the gravy and thicken it naturally. The Scotch bonnet pepper provides a touch of heat. This heat can be tailored to your liking.
Served over fluffy rice, rice and peas, or warm roti, Jamaican Curry Chicken is hearty, aromatic, and irresistibly satisfying. It’s a meal that fills the home with warmth. It invites everyone to the table. It keeps you coming back for more.
Ingredients for Jamaican Curry Chicken
FOR THE CHICKEN
- 3 pounds chicken washed with vinegar and cut into bite-sized pieces (I used leg and thigh quarters today)
- 2 tablespoons Jamaican curry powder
- 1 tablespoon adobo seasoning
- 1 teaspoon allspice
- 1 teaspoon dried thyme
- 1 teaspoon turmeric powder
- Salt and black pepper to taste
FOR THE CURRY
- 2 tablespoons olive oil
- 1 medium onion chopped
- 1 large bell pepper chopped
- 1 Scotch Bonnet pepper chopped (optional, for a spicy version)
- 1/4 cup chopped green onion
- 4 cloves garlic chopped
- 2 tablespoons chopped ginger
- 2 tablespoons Jamaican curry powder
- 1 cup coconut milk (optional – use only chicken broth as an alternative, or water)
- 1 pound yellow potatoes diced (peel if desired)
- 1 large carrot peeled and chopped
- Salt and pepper to taste
- Hot sauce to taste
How to Make Jamaican Curry Chicken
- Cut up the chicken and add it to a mixing bowl. Rub the chicken pieces with curry powder, adobo seasonings, allspice, dried thyme, and salt and pepper to taste.
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and peppers to the pot and stir. Cook for 5 minutes to soften.
- Add the green onion, garlic, ginger and 2 tablespoons Jamaican curry powder. Cook 2-3 minutes, to let the curry powder bloom. This is called “burning the curry”, which is not actually burning it.
- Add the chicken and cook for 10 minutes to brown all sides, flipping halfway through.
- Stir in the coconut milk or chicken broth, potatoes and carrots. Taste and adjust with salt, pepper and hot sauce to your personal tastes. Add a few sprigs of fresh thyme here if you’d like.
- Bring to a boil, then cover and reduce the heat. Simmer for 20 – 30 minutes. Cook until the vegetables are softened. Make sure the chicken is fall-off-the-bone tender and cooked through. It should measure 165 degrees F internal when measured with a meat thermometer.
- Serve! I like to garnish mine with fresh chopped parsley and red pepper flakes.
Serving Suggestions
- Rice and Peas: The classic pairing—coconut rice with kidney beans perfectly complements the rich curry gravy.
- White Rice or Jasmine Rice: Simple, fluffy rice helps soak up every drop of the flavorful sauce.
- Roti or Paratha: Soft, flaky flatbreads are perfect for scooping up the curry and potatoes.
- Fried Dumplings (Johnny Cakes): A hearty Jamaican favorite that adds a soft, chewy contrast.
- Steamed Vegetables: Serve with cabbage, carrots, and callaloo for a balanced, nutritious plate.
- Plantains: Fried or baked ripe plantains add sweetness that pairs beautifully with the savory, spiced curry.
- Festival: Slightly sweet fried dough that adds texture and Caribbean flair to your meal.
- Basmati or Coconut Rice: For an aromatic twist, coconut rice enhances the curry’s warmth and creaminess.
- Cucumber or Tomato Salad: A cool, refreshing side to balance the heat and richness of the curry.
- Jamaican Hard Dough Bread: Ideal for dipping into that golden, flavorful gravy.
Notes & Tips for Jamaican Curry Chicken
- Burn the curry powder first: Lightly toast the Jamaican curry powder in oil. This action unlocks deeper color. It brings richer, more authentic flavor.
- Use Jamaican curry powder, not Indian curry: Brands like Betapac or Blue Mountain have a distinct flavor profile. They include allspice (pimento) which defines the dish.
- Marinate for best flavor: Allow the chicken to sit with curry powder, garlic, thyme, ginger, and seasoning. Let it rest for at least 30 minutes. For a deeper taste, let it marinate overnight.
- Bone-in chicken works best: Pieces like thighs, drumsticks, or cut-up whole chicken create a richer gravy and stay juicy.
- Don’t skip the Scotch bonnet: A whole pepper adds aroma without overwhelming heat. Just avoid breaking it if you want mild spice.
- Add potatoes for natural thickness: As they cook down, they help thicken the curry and absorb flavor.
- Coconut milk is optional: Traditional recipes vary. You can add it for a creamier curry. Alternatively, omit it for a more classic, savory finish.
- Simmer low and slow: Allowing the curry to bubble gently builds richness and keeps the chicken tender.
- Adjust consistency as needed: Add a splash of water or broth if the gravy becomes too thick.
- Rest before serving: Let the curry sit for 5–10 minutes off the heat so flavors settle and deepen.
Frequently Asked Questions
1. What makes Jamaican curry different from other curries?
Jamaican curry powder includes turmeric, coriander, cumin, and fenugreek. It also has the signature pimento (allspice). These ingredients give it a brighter yellow color and distinct island flavor.
2. Do I have to use Scotch bonnet pepper?
No, but it adds authentic aroma and gentle fruitiness. If you want less heat, leave it whole or replace with a mild chili or a pinch of chili flakes.
3. Can I use boneless chicken?
Yes, but bone-in pieces create a richer, more flavorful gravy. Boneless thighs are the best choice if you prefer quicker cooking.
4. Should I add coconut milk?
It’s optional. Some Jamaican households use it for creaminess, while others skip it for a more traditional, savory taste.
5. How do I thicken the curry?
Potatoes naturally thicken the sauce as they cook. If you need extra thickness, simmer uncovered or mash a few potato cubes into the gravy.
6. Can I make Jamaican curry chicken in advance?
Yes! It tastes even better the next day as the flavors deepen. Store it tightly covered in the fridge for up to 3 days or freeze for longer.
7. What can I substitute for Jamaican curry powder?
You can mix Indian curry powder with a pinch of allspice, but the flavor won’t be quite the same. Using a Jamaican brand is best for authenticity.
8. Is Jamaican curry chicken spicy?
It can be mild or hot depending on whether you burst the Scotch bonnet pepper. Leaving it whole keeps the flavor without too much heat.
Jamaican Curry Chicken
Jamaican Curry Chicken is a warm, soul-satisfying dish that brings the bold spirit of the Caribbean straight to your kitchen. Tender pieces of chicken are simmered slowly in a golden curry sauce, infused with thyme, scallions, pimento, and the unmistakable fragrance of Jamaican curry powder. Each bite delivers layers of flavor—earthy, spicy, slightly sweet, and beautifully rounded by the richness of coconut milk or the natural juices of the chicken itself.
Ingredients
FOR THE CHICKEN
- 3 pounds chicken washed with vinegar and cut into bite-sized pieces (I used leg and thigh quarters today)
- 2 tablespoons [Jamaican curry powder]
- 1 tablespoon adobo seasoning
- 1 teaspoon allspice
- 1 teaspoon dried thyme
- 1 teaspoon turmeric powder
- Salt
- Black pepper to taste
FOR THE CURRY
- 2 tablespoons olive oil
- 1 medium onion chopped
- 1 large bell pepper chopped
- 1 Scotch Bonnet pepper chopped (optional, for a spicy version)
- 1/4 cup chopped green onion
- 4 cloves garlic chopped
- 2 tablespoons chopped ginger
- 2 tablespoons Jamaican curry powder
- 1 cup coconut milk (optional - use only chicken broth as an alternative, or water)
- 1-pound yellow potatoes diced (peel if desired)
- 1 large carrot peeled and chopped
- Salt
- Pepper to taste
- Hot sauce to taste
Instructions
- Cut up the chicken and add it to a mixing bowl. Rub the chicken pieces with curry powder, adobo seasonings, allspice, dried thyme, and salt and pepper to taste.
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and peppers to the pot and stir. Cook for 5 minutes to soften.
- Add the green onion, garlic, ginger and 2 tablespoons Jamaican curry powder. Cook 2-3 minutes, to let the curry powder bloom. This is called "burning the curry", which is not actually burning it.
- Add the chicken and cook for 10 minutes to brown all sides, flipping halfway through.
- Stir in the coconut milk or chicken broth, potatoes and carrots. Taste and adjust with salt, pepper and hot sauce to your personal tastes. Add a few sprigs of fresh thyme here if you'd like.
- Bring to a boil, then cover and reduce the heat. Simmer for 20 - 30 minutes. Cook until the vegetables are softened. Make sure the chicken is fall-off-the-bone tender and cooked through. It should measure 165 degrees F internal when measured with a meat thermometer.
- Serve! I like to garnish mine with fresh chopped parsley and red pepper flakes.
Notes
- Burn the curry powder first: Lightly toast the Jamaican curry powder in oil. This action unlocks deeper color. It brings richer, more authentic flavor.
- Use Jamaican curry powder, not Indian curry: Brands like Betapac or Blue Mountain have a distinct flavor profile. They include allspice (pimento) which defines the dish.
- Marinate for best flavor: Allow the chicken to sit with curry powder, garlic, thyme, ginger, and seasoning. Let it rest for at least 30 minutes. For a deeper taste, let it marinate overnight.
- Bone-in chicken works best: Pieces like thighs, drumsticks, or cut-up whole chicken create a richer gravy and stay juicy.
- Don’t skip the Scotch bonnet: A whole pepper adds aroma without overwhelming heat. Just avoid breaking it if you want mild spice.
- Add potatoes for natural thickness: As they cook down, they help thicken the curry and absorb flavor.
- Coconut milk is optional: Traditional recipes vary. You can add it for a creamier curry. Alternatively, omit it for a more classic, savory finish.
- Simmer low and slow: Allowing the curry to bubble gently builds richness and keeps the chicken tender.
- Adjust consistency as needed: Add a splash of water or broth if the gravy becomes too thick.
- Rest before serving: Let the curry sit for 5–10 minutes off the heat so flavors settle and deepen.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 617Total Fat: 39gSaturated Fat: 8gUnsaturated Fat: 31gCholesterol: 157mgSodium: 865mgCarbohydrates: 17gFiber: 5gSugar: 7gProtein: 48g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
