There’s something magical about the warm, aromatic embrace of Authentic Jamaican Curry Chicken. This beloved dish, bursting with vibrant spices, tender chicken, and a silky, golden sauce, is a true taste of the Caribbean sunshine—one you’ll crave long after the last drop of gravy is gone.
Why You’ll Love This Recipe
- Island Flavor at Home: This Authentic Jamaican Curry Chicken captures the soul of traditional island cooking, filling your kitchen with irresistible aromas and bold spice.
- Tender, Succulent Chicken: Marinating and browning the chicken guarantees juicy bites in every forkful, all wrapped in a luscious, vibrant sauce.
- Customizable Heat: Easily adjust the spice level to suit your family—keep it mellow or turn up the fire with extra scotch bonnet!
- One-Pot Crowd Pleaser: Everything simmers together, making cleanup a breeze and leftovers (if you’re lucky to have any!) truly crave-worthy.
Ingredients You’ll Need
The magic of Authentic Jamaican Curry Chicken lies in simple, flavorful ingredients! Every element here—from the distinctive curry powder to the earthy potatoes—plays a crucial role in building those signature layers of taste, color, and just the right kick of heat.
- Organic chicken (3–4 lbs, skin removed): Drumsticks and thighs are perfect—they soak up the spices and become meltingly tender.
- Browning (optional): This gives the dish a rich, golden color, but don’t worry if you don’t have it—the recipe still works beautifully.
- Jamaican Green Seasoning: A blend of fresh herbs and aromatics for a punchy depth. Store-bought or homemade both work!
- Jamaican curry powder: The superstar! Look for authentic blends—these bring the warm, earthy notes and beautiful color.
- All-Purpose Blend: My “On Everything” blend, or your own mix, adds complexity and savory flavor.
- Sea salt & smoked paprika: To season the chicken and elevate every bite.
- Extra virgin olive oil: For sautéing, it enriches the sauce and helps “burn” the curry powder.
- Organic brown sugar: Caramelizes with the oil, adding depth and that signature brown tint.
- Full-fat coconut milk: Gives the sauce its silky, creamy body—coconut milk is a must!
- Russet potatoes & carrots: These veggies soak up flavor and make the dish heartier.
- Bell pepper: For sweet juiciness and a pop of color.
- Garlic & fresh ginger: Fresh is best for sharp, slightly spicy undertones (but powdered works in a pinch).
- Scotch bonnet peppers: Iconic Jamaican heat—dial it up or down as you wish!
- Green onions (scallions) & thyme sprigs: Essential herbs that define this dish’s fragrance.
- Chicken stock or bone broth: For depth and richness; low-sodium keeps flavors balanced.
- Jamaican pepper sauce: Adds a final fiery zing—use your favorite hot sauce if you like.
- Ground allspice, sea salt, black pepper: Classic Caribbean finishing touches, warming and aromatic.
Variations
This Authentic Jamaican Curry Chicken is endlessly versatile—don’t be afraid to tweak it based on what’s in your pantry or how spicy you like it! It’s easy to make gluten-free, dairy-free, or vegan, and just as delicious with small swaps.
- Vegan Curry “Chicken”: Substitute tofu or chickpeas for the chicken, and use vegetable broth for a plant-based twist.
- Low-Spice Version: Omit the scotch bonnet or swap with a milder pepper to keep flavor bold but heat gentle for everyone.
- Extra Veggie Boost: Add cubes of sweet potato, green peas, or spinach in the last 10 minutes—delicious and colorful!
- Turmeric Kick: Add a teaspoon of turmeric for a health boost and even richer yellow color in your curry sauce.
- Gluten-Free: Double-check that your curry powder and all seasonings are certified gluten-free for an allergy-friendly meal.
How to Make Authentic Jamaican Curry Chicken
Step 1: Marinate the Chicken in Flavor
Start by combining freshly cleaned chicken with browning, green seasoning, curry powder, all-purpose blend, smoked paprika, and salt in a big bowl—really massage those spices right into the meat! Pop the coated chicken in a zip-top bag and let it marinate for at least three hours (or, honestly, do yourself a favor and marinate overnight for deeper flavor). Before cooking, let the chicken rest on your counter for 15–20 minutes so it cooks evenly.
Step 2: Brown the Chicken
Heat 2 tablespoons of olive oil in a large pot or skillet over medium-high, then sprinkle in the brown sugar. Stir it until it goes wet and shimmery, then add the marinated chicken, searing each side for 3–4 minutes. This step locks in juices and builds that trademark brown, richly caramelized crust that makes Authentic Jamaican Curry Chicken so irresistible.
Step 3: Burn the Curry Powder
Now, don’t skip this classic Jamaican trick! In the same pot, add fresh oil and sprinkle in the curry powder. Let it toast gently until it deepens to a dark brown (about two minutes)—this process wakes up the flavor and avoids any raw, powdery taste. You’ll know it’s ready when your kitchen smells incredible and slightly earthy.
Step 4: Build the Spicy Curry Sauce
Add garlic, ginger, scotch bonnet, green onions, bell pepper, and carrots to the “burnt” curry oil. Sauté until fragrant and golden, then mix in the allspice, salt, and black pepper. Pour in coconut milk and chicken stock, dash in hot pepper sauce, and bring it all (gently) to a bubbling boil. The scent at this point will make you weak in the knees.
Step 5: Simmer, Thicken, and Finish
Return the browned chicken to the pot, then toss in potatoes and thyme. Give it a good, hearty stir and drop the heat low—let everything mingle and simmer for 20–25 minutes until the chicken is fall-off-the-bone tender, veggies are soft, and the sauce coats your spoon. Taste and adjust the heat, seasoning, or thickness as you like—this is your Authentic Jamaican Curry Chicken, after all!
Pro Tips for Making Authentic Jamaican Curry Chicken
- Marinate for Maximum Boldness: Letting the chicken soak overnight really intensifies the flavor—don’t rush this step if you can help it!
- Burn the Curry—Don’t Skip: “Burning” (toasting) the curry powder in hot oil wakes up its full color and punchy flavor, preventing bitterness.
- Balance the Sauce: Coconut milk creates luxurious body—if the sauce gets too thick, simply splash in extra stock or a bit of water to reach the perfect consistency.
- Control the Heat with Scotch Bonnet: Use one pepper for a gentle warmth, or three if you’re feeling brave—always taste as you go!
How to Serve Authentic Jamaican Curry Chicken
Garnishes
Top your Authentic Jamaican Curry Chicken with a sprinkle of fresh scallions or a splash of red pepper flakes for color and heat. For extra island flair, a squeeze of lime or a scattering of chopped fresh parsley brightens up every bite and looks gorgeous on the plate.
Side Dishes
The classic move? Steamed white rice or fluffy coconut rice—these catch all the glorious sauce. For a true Jamaican feast, serve with fried plantains, roti, or a cool cucumber salad to contrast the rich, spicy curry.
Creative Ways to Present
Try serving your curry chicken family-style in a big, colorful bowl or do individual portions over rice in wide, shallow plates for a rustic-yet-elegant look. If you’re hosting, pair with plantain chips and tiny bowls of extra hot sauce so guests can spice things up as they wish!
Make Ahead and Storage
Storing Leftovers
Place any leftover Authentic Jamaican Curry Chicken in an airtight container in the fridge—it’ll keep beautifully for 3 to 4 days. As the flavors sit, they actually mingle and intensify, making leftovers an even bigger treat!
Freezing
This curry freezes like a dream. Portion cooled chicken and sauce into freezer-safe bags or containers, squeeze out excess air, and freeze for up to two months. Thaw overnight in the fridge before reheating for best texture.
Reheating
Gently reheat leftover curry chicken in a covered saucepan over medium-low, adding a splash of chicken stock or water if needed to loosen the sauce. Or pop it in the microwave in a covered dish until hot and steamy—just don’t let it boil, so the chicken stays tender.
FAQs
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What makes Authentic Jamaican Curry Chicken different from other curries?
It’s all about the unique blend of Jamaican curry powder, “burned” for rich color and depth, and the use of fresh herbs, scotch bonnet peppers, coconut milk, and hearty vegetables. The process and local ingredients deliver a distinctive flavor you simply can’t get with generic curry recipes!
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Can I use boneless chicken instead?
Absolutely! While bone-in thighs and drumsticks give the most traditional texture and depth, boneless thighs or breast work in a pinch—just be mindful of cook-time so the meat stays juicy.
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Is this recipe very spicy?
You can completely control the heat! Use just one scotch bonnet for gentle warmth or leave it out entirely if you’re sensitive. To crank up the fire, add up to three peppers and a splash more hot sauce.
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What sides go best with Authentic Jamaican Curry Chicken?
Traditional white rice, coconut rice, or roti are the most popular choices. Add fried plantains, steamed veggies, or tangy slaw for a complete meal that showcases all the flavors of the Caribbean.
Final Thoughts
Get ready for kitchen joy and comfort in every bite—this Authentic Jamaican Curry Chicken is truly a celebration of bold flavors and home-cooked love. I can’t wait for you to bring a little island sunshine to your table. Enjoy, share, and savor every golden spoonful!
Print
Authentic Jamaican Curry Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
- Diet: Gluten Free
Description
This Authentic Jamaican Curry Chicken recipe is bursting with bold flavors and aromatic spices. Tender chicken simmered in a rich, spicy curry sauce with coconut milk, potatoes, and vegetables, creating a hearty and satisfying dish that will transport you to the Caribbean with every bite.
Ingredients
CHICKEN:
- 3–4 lbs. organic chicken, skin removed (Drumsticks + Thigh pieces work great!)
- 1–2 Tbsps browning, optional (See Notes!)
- 2–3 Tbsps Jamaican Green Seasoning (You can substitute with all-purpose seasoning!)
- 2 Tbsps Jamaican curry powder
- 2 tsps On Everything All-Purpose Blend (You can purchase my On Everything All-Purpose Blend for authentic flavor or make your own blend—-See Notes)
- 1 teaspoon sea salt
- 1/2 teaspoon smoked paprika
SPICY JAMAICAN CURRY SAUCE:
- 4 Tbsps Extra virgin olive oil
- 2 Tbsps organic brown sugar
- 1 (14 oz.) can full-fat coconut milk
- 2 medium russet potatoes, peeled + cubed
- 2 medium carrots, peeled + chopped
- 1 medium bell pepper, cored removed + chopped
- 3 garlic cloves, minced
- 2 tsps minced fresh ginger (You can sub with 1/2 teaspoon ground ginger)
- 1–3 scotch bonnet peppers (Adjust to your level of spiciness; You can also use habanero peppers)
- 2 green onions, lightly crushed or chopped (AKA Scallion)
- 2 fresh thyme sprigs
- 1 cup organic chicken stock, low-sodium (You can also use chicken bone broth)
- 2 1/2 Tbsps Jamaican curry powder (See Amazon Shop for authentic brand)
- 1 tablespoon Jamaican pepper sauce (You can substitute with your favorite brand of hot sauce)
- 1 teaspoon ground allspice
- sea salt + black pepper, to taste
Instructions
- MARINATE THE CHICKEN: In a large bowl, add your freshly cleaned + rinsed chicken along with browning, Green Seasoning, salt, All-Purpose Blend, smoked paprika, and curry powder, mixing everything together until chicken is fully coated. Add coated chicken to a securely sealed ziplock bag and place in the refrigerator for 3 hours (minimum). NOTE: Best if marinaded overnight. When ready to use, let chicken sit at room temperature for 15-20 minutes before cooking.
- BROWN THE CHICKEN: In a deep skillet or pot over medium-high heat, add 2 Tbsps of olive oil and once fully heated, add the brown sugar. Stir the brown sugar in oil and let it sit until it becomes wet like in texture in semi-dissolves. Now, add in the marinated chicken and cook on each side until seared, about 3-4 minutes each side. Remove from heat and set aside on a plate. NOTE: This creates a beautiful “brown” color which makes using the browning sauce optional.
- BURN THE CURRY POWDER: If using authentic Jamaican curry powder, it’s super important to first “burn” your powder. SEE NOTES FOR MORE. In the same deep skillet or pot over medium-high heat, add another 2 Tbsps olive oil and once fully heated, add curry powder. Stir curry powder in oil and let it sit until it becomes a dark brown and becomes fragrant, about 2-3 minutes.
- TO MAKE THE CURRY SAUCE: Add the minced garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell peppers, sautéing until fragrant and golden. Add the allspice, salt, and black pepper, stirring until combined. Pour in the coconut milk, chicken stock/broth, and pepper sauce, stirring until combined. Let the mixture boil for a minute or so before adding the chicken, cubed potatoes, crushed scallion (aka green onions), and thyme sprigs, stirring to incorporate. Reduce the heat to simmer for about 20-25 minutes or until sauce thickens and the chicken is cooked through and tender, stirring occasionally. Remove from heat once done. NOTE: The sauce should be thick, but with a good amount of gravy for the side dish.
- To serve, enjoy the curry chicken with your favorite side (i.e. rice, veggies, etc.). Garnish with a bit of chopped scallion and/or sprinkles of red pepper flakes, if desired.
Notes
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To reheat, you can do this easily in the microwave or over the stovetop (adding ½ cup or so of chicken stock if needed) until warmed through and saucy.
- TURMERIC: You can add 1 teaspoon of turmeric to the curry sauce, if desired. While adding turmeric is optional, it definitely has benefits: powerful medicinal properties, natural anti-inflammatory ingredient, increases antioxidant activity in the body, and more.
- JAMAICAN SEASONINGS: If authentic Jamaican seasonings (i.e. browning, Green seasoning, curry powder, Flavo Rice, etc.) aren’t readily available near you, they are available for purchase on my Amazon Shop. Otherwise, substitute with your favorite brand.
- BURNING THE CURRY POWDER: When using Jamaican curry powder, it’s important to burn the powder first to avoid digestive issues for some people because of it’s potency. In addition, the “burning” process releases better flavor + color.
- GLUTEN-FREE OPTION: Ensure that all ingredients are GF-certified.
- HOMEMADE ALL-PURPOSE BLEND: 1 teaspoon sea salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, + 1 teaspoon dried parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg
