Jamaican curry chicken is one of the most beloved dishes in Caribbean cuisine — warm, aromatic, slightly spicy, and unbelievably comforting. Each bite brings together the signature flavors of Jamaican curry powder, coconut milk, thyme, ginger, and Scotch bonnet peppers. The chicken becomes tender and juicy as it simmers in a golden, creamy curry sauce filled with potatoes, carrots, and peppers.
This dish delivers a perfect balance of spice, richness, and island soul, yet it remains incredibly simple to prepare, making it ideal for weeknight dinners or weekend feasts.
🥘 Ingredients
For the Chicken (3–4 lbs)
Use bone-in chicken thighs and drumsticks for maximum tenderness and flavor.
- 3–4 lbs chicken pieces, skin removed
- 2–3 Tbsp Jamaican green seasoning
- 2 Tbsp Jamaican curry powder
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tsp dried thyme
- ½ tsp smoked paprika
For the Curry Sauce
Creamy, spicy, rich, and aromatic — this is where the soul of the dish comes alive.
- 4 Tbsp olive oil
- 1 can (14 oz) full-fat coconut milk
- 2 russet potatoes, peeled and cubed
- 2 carrots, peeled and chopped
- 1 bell pepper, chopped
- 3 garlic cloves, minced
- 2 tsp fresh ginger, minced
- 1–3 Scotch bonnet peppers (adjust to heat preference)
- 2 green onions, chopped
- 2 thyme sprigs
- 1 cup chicken stock
- 2 ½ Tbsp Jamaican curry powder
- 1 Tbsp Jamaican pepper sauce
- 1 tsp ground allspice
👩🍳 Instructions (Detailed & Improved)
1️⃣ Marinate the Chicken (Deep Flavor Step)
Start by cleaning your chicken thoroughly — a common Caribbean practice (often using lime or vinegar).
Pat dry, then season generously with:
- Jamaican green seasoning
- Curry powder
- Salt, pepper
- Garlic & onion powder
- Thyme, parsley
- Smoked paprika
Massage the spices into every piece of chicken.
For best results, marinate at least 3 hours, but overnight is ideal — the flavors seep deep into the meat and create a richer curry.
2️⃣ Brown (“Burn”) the Chicken
Heat 2 tablespoons of oil in a deep pot. Add a small pinch of brown sugar and let it caramelize — this step gives Jamaican curry its signature dark gold color and adds depth.
Place the marinated chicken pieces in the pot and brown them for 3–4 minutes on each side.
This creates incredible flavor and helps the chicken hold its shape while simmering.
Remove and set aside.
3️⃣ Toast the Curry Powder (A Jamaican Must)
Add 2 tablespoons of oil to the same pot and sprinkle in the extra Jamaican curry powder.
Stir and toast it for 2–3 minutes, just until it becomes fragrant.
This “burning” of the curry wakes up the spices, enhances the color, and removes any raw taste.
4️⃣ Build the Curry Base
Add your aromatics:
- Garlic
- Ginger
- Scotch bonnet
- Green onions
- Bell pepper
- Carrots
Cook for 2–3 minutes. Your kitchen will smell incredible at this stage — spicy, earthy, and bright.
Pour in:
- Coconut milk
- Chicken stock
- Jamaican pepper sauce
- Allspice
Stir well to combine everything into a creamy, golden broth.
5️⃣ Bring Everything Together
Return the browned chicken to the pot.
Add the potatoes and thyme sprigs.
Bring the curry to a gentle simmer, cover the pot, and cook on low heat for 20–25 minutes, or until:
- The chicken is fully tender
- The potatoes are soft
- The sauce has thickened beautifully
If you prefer a thicker curry, simmer uncovered for an additional 5–10 minutes.
🌶️ Serving & Garnish
Finish the dish with:
- Extra chopped green onions
- Pepper flakes (optional)
Serve hot with cooked white rice, coconut rice, Jamaican rice and peas, or roti.
Every bite is creamy, spicy, and loaded with island flavors.
💡 Cooking Tips
✔ Marinate overnight for deeper, richer flavor.
✔ Burning the curry powder is essential for authentic Jamaican taste.
✔ Adjust heat by adding more or fewer Scotch bonnets.
✔ Add more coconut milk for a creamier sauce.
✔ Substitute chicken thighs with turkey, goat, or shrimp for variations.