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Authentic Jamaican Curry Chicken

Authentic Jamaican Curry Chicken

Bring the vibrant flavors of the Caribbean to your kitchen with this Authentic Jamaican Curry Chicken. Tender chicken is simmered in a rich coconut curry sauce with potatoes, carrots, fresh thyme, garlic, ginger, and traditional Jamaican spices for a comforting one-pot meal. Perfect for an easy dinner, family meal, meal prep, or anyone looking for authentic Jamaican food ideas, this recipe delivers bold flavor in every bite.

Ingredients

Scale

For the Chicken

  • 3–4 lbs organic chicken, skin removed (drumsticks and thighs)
  • 1–2 tablespoons browning (optional)
  • 2–3 tablespoons Jamaican green seasoning
  • 2 tablespoons Jamaican curry powder
  • 2 teaspoons all-purpose seasoning
  • 1 teaspoon sea salt
  • ½ teaspoon smoked paprika

For the Curry Sauce

  •  4 tablespoons extra virgin olive oil
  • 2 tablespoons brown sugar
  • 1 (14-ounce) can full-fat coconut milk
  • 2 medium russet potatoes, peeled and cubed
  • 2 medium carrots, peeled and chopped
  • 1 medium bell pepper, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons fresh ginger, minced
  • 1–3 Scotch bonnet peppers
  • 2 green onions, lightly crushed or chopped
  • 2 fresh thyme sprigs
  • 1 cup low-sodium chicken stock
  • 2½ tablespoons Jamaican curry powder
  • 1 tablespoon Jamaican pepper sauce
  • 1 teaspoon ground allspice
  • Sea salt and black pepper, to taste

Instructions

  1. Season the chicken with browning, green seasoning, curry powder, all-purpose seasoning, smoked paprika, and salt. Marinate for at least 2 hours or overnight.
  2. Heat olive oil in a Dutch oven and caramelize the brown sugar.
  3. Stir in the curry powder and cook for 1 minute to bloom the spices.
  4. Brown the marinated chicken on all sides.
  5. Add the garlic, ginger, green onions, thyme, potatoes, carrots, bell pepper, Scotch bonnet peppers, allspice, and pepper sauce.
  6. Pour in the coconut milk and chicken stock, then stir well.
  7. Cover and simmer over low heat for 40–50 minutes until the chicken is tender and the vegetables are cooked.
  8. Adjust seasoning with salt and black pepper before serving.
  9. Remove the thyme stems and Scotch bonnet peppers if desired, then serve hot with rice.

Cooking Information

  • Prep Time: 20 minutes (plus 2 hours marinating)
  • Cook Time: 50 minutes
  • Total Time: 3 hours 10 minutes
  • Yield: 8 servings
  • Category: Dinner

Notes

  • Marinating overnight creates the deepest, most authentic flavor.
  • Use bone-in chicken for the richest curry sauce.
  • Toasting the curry powder in oil before adding liquids is the secret to authentic Jamaican flavor.
  • Author: Emmy Carter

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