Jamaican Curry Chicken is a flavorful and aromatic dish that brings the bold tastes of the Caribbean straight to your kitchen. With tender chicken simmered in a rich, spiced coconut milk sauce, this recipe is perfect for both lunch and dinner. You’ll enjoy the vibrant flavors of curry, fresh herbs, and Scotch bonnet pepper combined in a single pot meal that’s satisfying and comforting. Pair it with white rice or coleslaw for a complete Caribbean-inspired experience.
Why We Love This Jamaican Curry Chicken Recipe
There’s something truly special about Jamaican Curry Chicken. The combination of tender chicken, warming spices, and creamy coconut milk creates a balance of flavors that is both rich and inviting. You’ll love how simple it is to prepare this dish without sacrificing authenticity. The one-pot method means less cleanup and more time to enjoy the delicious aroma filling your kitchen. Marinating the chicken allows the spices to penetrate deeply, giving every bite a burst of Caribbean flavor. It’s a versatile meal, easy to adjust for your spice preference, and perfect for family gatherings or meal prep.
Ingredients for Jamaican Curry Chicken
Here’s what you’ll need to make this authentic Jamaican Curry Chicken at home. These ingredients are easy to find and bring that true Caribbean taste to your table.
- 2 1/2 pounds Chicken Thighs, skinless, boneless or bone-in, each chopped into 3 pieces
- 2 tbsp Olive Oil
- 2 tbsp Curry Powder (betapac or Montego brand recommended)
- 1 tbsp All Purpose Seasoning or seasoned salt
- 1 tsp Black Pepper
- 6 whole Pimento Seeds (allspice berries), crushed
- 3 cloves Garlic, crushed
- 1 medium Onion, finely chopped
- 1 2-inch Ginger, fresh, pounded
- 1 stalk Escallion (green onion), crushed and roughly chopped
- 4 sprigs Thyme, fresh
- 1 whole Scotch Bonnet Pepper
- 1 tbsp Caribbean Green Seasoning (optional)
- 1 large Carrot, peeled and sliced
- 1 large Potato, yellow or russet, diced
- 2 cups Water
- 1 cup Coconut Milk (optional)
How to Make Jamaican Curry Chicken
Making Jamaican Curry Chicken is easier than it looks. By following these simple steps, you’ll have a fragrant, perfectly cooked dish that’s ready to impress.
Start by preparing your chicken. Remove any skin and trim excess fat. Wash the chicken with a splash of vinegar or lemon juice, then rinse with water and pat dry. This step ensures your chicken is clean and ready to absorb all the wonderful spices.
Next, it’s time to marinate. In a large bowl, add olive oil to the chicken along with curry powder, all-purpose seasoning, black pepper, crushed pimento seeds, garlic, onion, ginger, escallion, thyme, and Scotch bonnet pepper. If you like, include the Caribbean green seasoning for extra flavor. Mix well, cover, and let the chicken sit for at least 30 minutes. For best results, leave it in the refrigerator overnight.
When you’re ready to cook, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add a bit of curry powder to the oil and cook for 2 to 3 minutes, stirring constantly. This step unlocks the depth of flavor in the curry. Add your marinated chicken pieces to the skillet and cook until they are lightly browned on all sides, locking in the juices and spices.
Once the chicken is browned, stir in the diced potatoes and sliced carrots. Add enough water to cover the chicken and vegetables, about 2 cups, then cover the skillet with a lid. Let everything simmer for 15 minutes, allowing the vegetables to soften and the chicken to cook through.
After 15 minutes, pour in the coconut milk if using. Continue cooking for another 15 to 20 minutes, uncovered, letting the sauce reduce into a thick, flavorful gravy. The chicken will be tender, and the sauce will coat each piece beautifully. Check for seasoning and adjust if needed. Your Jamaican Curry Chicken is now ready to serve.
How to Serve Jamaican Curry Chicken
Serving Jamaican Curry Chicken is simple, yet the presentation can make it feel like a special meal. Traditionally, it is paired with fluffy white rice, which soaks up the rich sauce perfectly. You can also serve it with steamed vegetables or a fresh side salad to add balance to the meal.
For a more authentic Caribbean experience, add a side of coleslaw or fried plantains. The sweetness of plantains complements the spiciness of the curry beautifully. You can also use coconut rice instead of plain rice to enhance the coconut flavor in the sauce.
When plating, place a generous portion of chicken on a plate, spoon over the gravy, and arrange the vegetables around it. Garnish with a few fresh thyme sprigs or a slice of Scotch bonnet pepper for an appealing touch. This dish looks inviting with its golden curry sauce and colorful vegetables, making it perfect for both family dinners and entertaining guests.
Expert Tips for Jamaican Curry Chicken
To elevate your Jamaican Curry Chicken, here are some tips from seasoned chefs:
- Marinate for Maximum Flavor: The longer you let the chicken marinate, the more flavorful it will become. Overnight marination is ideal.
- Use Fresh Ingredients: Fresh ginger, thyme, and Scotch bonnet peppers make a significant difference in flavor compared to dried or powdered alternatives.
- Brown the Chicken Properly: Ensure the chicken is browned well on all sides. This step adds depth to the flavor and prevents the meat from tasting bland.
- Adjust Heat Carefully: Scotch bonnet peppers are very spicy. If you prefer a milder dish, remove the seeds or use less pepper.
- Stir Occasionally: While simmering, stir gently to prevent the sauce from sticking and burning at the bottom of the skillet.
How to Store Jamaican Curry Chicken
Jamaican Curry Chicken keeps well and can be a convenient meal for busy days. Allow the chicken to cool to room temperature before storing it in an airtight container.
It can be kept in the refrigerator for up to 3 days. When reheating, do so on the stovetop over low heat, adding a splash of water or coconut milk if the sauce has thickened too much.
For longer storage, you can freeze the curry chicken for up to 2 months. Thaw in the refrigerator overnight before reheating. Freezing is an excellent option if you like to meal prep or want to save leftovers for a quick Caribbean-inspired dinner.
Variations of Jamaican Curry Chicken
You can modify this recipe in several ways to suit your taste or dietary needs:
- Vegetable Curry Chicken: Add bell peppers, peas, or zucchini for a colorful, veggie-packed dish.
- Spicy Curry Chicken: Increase the amount of Scotch bonnet pepper for more heat, or add a pinch of cayenne pepper.
- Coconut-Free Version: Omit the coconut milk and use additional water or chicken broth for a lighter sauce.
- Bone-In or Boneless Chicken: Use bone-in chicken for deeper flavor or boneless chicken for easier eating.
- Curry Powder Variations: Experiment with different curry powders to adjust the flavor profile. Mild curry powder works well for a less intense taste.
Frequently Asked Questions About Jamaican Curry Chicken
Can I use chicken breasts instead of thighs?
Yes, you can. Chicken breasts are leaner, but be careful not to overcook them, as they can dry out faster than thighs.
How spicy is Jamaican Curry Chicken?
The heat mainly comes from the Scotch bonnet pepper. You can adjust the spice level by removing the seeds or using less pepper.
Can I make this dish ahead of time?
Absolutely. Marinate the chicken the night before, and cook it the next day for the best flavor. You can also cook and refrigerate it, then reheat before serving.
What can I serve with Jamaican Curry Chicken?
Traditionally, it pairs with white rice or coconut rice, but you can also serve it with coleslaw, fried plantains, or steamed vegetables.
Is coconut milk necessary?
No, it is optional. Coconut milk adds richness and creaminess, but you can use water or chicken broth for a lighter version.
Jamaican Curry Chicken
Equipment
- Large Skillet
- Mixing Bowls:
- Measuring cups and spoons
Ingredients
- 2 1/2 pounds Chicken Thighs skinless, boneless or bone-in, chopped into 3 pieces
- 2 tablespoons Olive Oil
- 2 tablespoons Curry Powder betapac or Montego brand recommended
- 1 tablespoon All Purpose Seasoning or seasoned salt
- 1 teaspoon Black Pepper
- 6 whole Pimento Seeds crushed
- 3 cloves Garlic crushed
- 1 medium Onion finely chopped
- 1 2-inch Ginger fresh, pounded
- 1 stalk Escallion crushed and roughly chopped
- 4 sprigs Thyme fresh
- 1 whole Scotch Bonnet Pepper
- 1 tablespoon Caribbean Green Seasoning optional
- 1 large Carrot peeled and sliced
- 1 large Potato yellow or russet, diced
- 2 cups Water
- 1 cup Coconut Milk optional
Instructions
- Wash the chicken with vinegar or lemon juice, then rinse and pat dry.
- In a large bowl, combine chicken with olive oil, curry powder, all-purpose seasoning, black pepper, crushed pimento seeds, garlic, onion, ginger, escallion, thyme, and Scotch bonnet pepper. Mix well and marinate for at least 30 minutes, preferably overnight.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add a bit of curry powder and cook for 2-3 minutes.
- Add marinated chicken pieces and cook until lightly browned on all sides.
- Stir in diced potatoes and sliced carrots. Add enough water to cover the chicken, about 2 cups, and cover the skillet.
- Simmer for 15 minutes, then stir in coconut milk (if using) and cook uncovered for another 15-20 minutes until the sauce thickens.
- Check for seasoning and adjust if needed before serving.
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