Jamaican Curry Chicken

Jamaican Curry Chicken is a flavorful Caribbean favorite, made with bone-in chicken and elevated by Jamaican curry powder, Allspice and the unique heat from Scotch bonnet pepper. My twist adds optional coconut milk for a hint of creaminess, making this spicy, flavor-rich dish perfect with rice and peas or roti for both lunch and dinner.

Course Main Course

Cuisine Jamaican

Prep Time 10

Cook Time 30

Resting Time 15

Total Time 55

Servings servings

Calories 370

Author Sangeetha Vel

Ingredients

To Marinate the Chicken

2 lb Chicken mixed bone-in pieces
¾ inch Ginger crushed
4 cloves Garlic crushed
½ tsp Turmeric Powder
1 tbsp Chicken Seasoning
½ tsp Black Pepper Powder
1½ tbsp Jamaican Curry Powder or regular curry powder
Salt to taste
6 Allspice Berry
3 tbsp Spring Onion chopped
1 sprig Rosemary
2 sprig Thyme

Other Ingredients

3 tbsp Oil
¼ cup Onion finely chopped
¼ cup Green Bell Pepper
¼ cup Red Bell Pepper chopped
1 tbsp Jamaican Curry Powder or regular curry powder
1 inch Ginger sliced
4 cloves Garlic chopped
2 Scotch Bonnet Pepper reduce the quantity or remove seeds for milder heat
2 Potato bite-size gold, honey gold, or Yukon gold potato, diced
1 Carrot medium size, chopped
Salt to taste
1 cup Coconut Milk optional, to balance heat and add creamy texture
1 sprig Thyme
3 tbsp Spring Onion chopped

US Customary - Metric

Instructions

Preparing Jamaican Chicken Curry

In a bowl, mix chicken pieces with crushed ginger, garlic, Jamaican curry powder, chicken seasoning, turmeric, allspice berries, spring onions, thyme, rosemary, black pepper, and salt. Make sure everything is well coated so the flavors penetrate the chicken. Let it marinate for at least 15 minutes to enhance the taste; if you have more time, marinating longer will deepen the flavors even more.
Heat oil in a large pan over medium heat. Sauté the onions and bell peppers until they soften and start to brown. This creates a sweet and savory base for the curry, bringing out the natural sugars in the vegetables.
Stir in the Jamaican curry powder and sauté until it becomes fragrant. This helps release the spices' aromas and enhances the overall flavor of the dish.
Add the marinated chicken to the pan. Cook for 3-5 minutes without stirring to allow it to develop a flavorful crust, which adds nice texture to the curry.
Incorporate sliced ginger, chopped garlic, and scotch bonnet pepper into the pan. Cover and cook until the chicken starts to release its juices.
Once the chicken has released its juices, add chopped potatoes and carrots. You can sprinkle in a bit more salt if needed. Stir well to coat the vegetables and help them absorb the curry flavors, making them tender and delicious.
Pour in the coconut milk and add extra thyme for added depth of flavor. Stir well to create a creamy texture and combine all the ingredients. Cover and let it simmer for 20-25 minutes, or until the chicken is fully cooked and the flavors are well-integrated.
Remove the lid and stir in fresh spring onions for a burst of freshness. This adds a nice crunch and bright flavor. Take the pan off the heat, and your Jamaican Chicken Curry is now ready to be served!

Serving

Enjoy your Jamaican Chicken Curry with versatile options like white rice, fragrant basmati rice, traditional rice and peas, or soft roti for a complete and satisfying meal. For more pairing ideas, check out our Serving Suggestions section below.

Notes

Here are some helpful tips to guide you in making the perfect Jamaican Chicken Curry at home:

Choose the Right Chicken: Using bone-in, skin-on chicken pieces not only enhances flavor but also helps retain moisture during cooking. If you prefer boneless chicken, adjust the cooking time accordingly.
Curry Powder Blooming: Gently sauté the curry powder until it becomes fragrant. This technique unlocks the full range of flavors from the spices without burning them, which can alter the overall taste of the dish.
Aromatic Additions: Adjust the amounts of ginger, garlic, and scotch bonnet pepper to suit your taste. Be cautious with the scotch bonnet, as it’s quite spicy—feel free to adjust according to your heat preference.
Scotch Bonnet Pepper: I found it a bit hard to locate in other popular stores where I live in the US, but I usually spot it at Whole Foods. You can adjust the spice level by using less or removing the seeds. If you can’t find Scotch bonnet, habanero or jalapeño peppers make good substitutes.
Trapping Moisture: Keep the pan covered while cooking the chicken. This traps steam and moisture, allowing the chicken to release its natural juices, which adds depth and richness to the curry's flavor.
Coconut Milk: Traditionally, coconut milk isn't included in Jamaican Chicken Curry, but I love to add it for a creamy texture and to mellow the heat. This is my twist on the dish, and I think you'll enjoy it, especially if you like our Coconut Chicken Curry. However, feel free to skip it if you’re not a fan of coconut milk!
Adjusting Thickness: If you prefer a thicker curry, allow it to simmer uncovered for the last few minutes of cooking to reduce the sauce. For a thinner consistency, add a little more coconut milk, broth or water.
Make Ahead: Jamaican Chicken Curry can be made ahead of time, as the flavors develop even more after a day in the refrigerator. Reheat gently on the stovetop to enjoy it the next day.
Jamaican Curry Powder: Use Jamaican curry powder for an authentic flavor profile. If you can’t find it, regular curry powder is a suitable substitute. You can also make your own blend using the recipe provided in the dedicated section below.

Nutrition

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