The Heart of Authentic Jamaican Curry Chicken Recipe
I love how a good Jamaican curry chicken can instantly transport you to warm island vibes — a mix of bold spices, comforting sauce, and tender chicken that feels like a hug on a plate. This Authentic Jamaican Curry Chicken Recipe is just that: the perfect harmony of lively flavors and silky, rich sauce that’s truly unforgettable.
What I appreciate most is how approachable this recipe is. Whether you’re a longtime fan or new to Caribbean cooking, you’ll find the step-by-step flow gentle yet precise. As the curry simmers, your kitchen will fill with smoky, sweet, and spicy aromas that promise deliciousness. And the texture? Tender, juicy chicken pieces nestled in a coconut-kissed gravy, studded with soft potatoes and sweet bell peppers. It’s practical comfort food at its finest.
Pull up a chair, and let’s bring the magic of Jamaica to your kitchen. You’ll end up with a dish worth savoring again and again.
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Why This Recipe Shines
- Flavor balance: Cozy, bright, and layered — never flat.
- Beginner tested: Clear steps with real-life timing cues.
- Customize-friendly: Works with pantry swaps and add-ins.
- Make ahead approved: Holds texture and flavor beautifully.
Ingredient Breakdown
- Chicken pieces: I prefer organic drumsticks and thighs for their rich flavor and tender texture. Skinless keeps it lighter. You can swap with chicken breasts but watch cooking time to avoid dryness.
- Browning (optional): Adds deep color and umami; skip if you prefer lighter curry or want to keep things natural.
- Jamaican Green Seasoning: The herbaceous base for that authentic tropical vibrance. Substitute with an all-purpose seasoning blend in a pinch, but expect milder complexity.
- Jamaican Curry Powder: The star spice — earthy, with a curry heat that’s uniquely Jamaican. If unavailable, look for a blend with turmeric, coriander, cumin, and fenugreek.
- All-Purpose Blend: A signature mix enhancing depth; you can purchase the blend mentioned or make your own from salt, garlic powder, onion powder, paprika, and black pepper.
- Vegetables: Potato and carrot absorb curry flavors and add creaminess and sweetness. Bell pepper lends a crisp, fresh contrast.
- Scotch bonnet peppers: The essential heat element; adjust from mild love to lip-tingling excitement. Habaneros make a fine substitute.
- Liquid: Coconut milk and chicken stock: Coconut milk lends silkiness and a subtle sweetness; stock boosts savory richness.
- Spices & herbs: Garlic, ginger, allspice, thyme, and pepper sauce build layers of warmth, sparkle, and subtle heat.
Before You Begin
Start by prepping everything: chop the potatoes and carrots into uniform pieces for even cooking, mince your garlic and ginger, and slice the bell pepper. Mixing dry spices ahead keeps you on track. Remember to take the marinated chicken out of the fridge 15-20 minutes before cooking to allow it to come to room temperature — this helps it brown beautifully and cook evenly.
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What You’ll Need
Essential tools to make Authentic Jamaican Curry Chicken Recipe easy and enjoyable — plus optional upgrades if you love efficiency.
How to Make Authentic Jamaican Curry Chicken Recipe
This step-by-step guide walks you through preparing a curry that’s bursting with authentic Jamaican flavor. Let’s get cooking!
- Marinate the chicken: In a large bowl, toss cleaned chicken with browning (if using), Jamaican Green Seasoning, salt, All-Purpose Blend, smoked paprika, and curry powder. Every piece should be evenly coated with this fragrant paste. Transfer to a sealed bag and refrigerate for 3 hours at minimum—overnight is even better. When ready, set chicken at room temp for 15-20 minutes before cooking. This process infuses the meat with deep flavor and tenderizes it beautifully.
- Brown the chicken: Heat 2 tablespoons olive oil over medium-high heat in a deep skillet or Dutch oven. Add brown sugar, stirring until it melts into a glossy coating. Place marinated chicken pieces skin side down (if skin-on) and cook until seared and caramelized, roughly 3-4 minutes per side. This step develops that signature golden-brown crust and adds caramelized sweetness. Remove chicken and set aside.
- Burn the curry powder: Add 2 more tablespoons olive oil to the same pan. Once hot, stir in Jamaican curry powder and “burn” it by letting it sizzle and darken slightly, about 2-3 minutes, until richly fragrant. This unlocks those deep, smoky notes that elevate your curry away from ordinary.
- Sauté aromatics and veggies: Toss in minced garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell peppers. Move them often until fragrant and golden, about 3-5 minutes. You’ll notice the kitchen filling with layers of spice and sweetness — the foundation for your sauce.
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Pro-Level Pointers
When browning your chicken, resist moving it too much to build a crisp-edged crust. And when “burning” your curry powder, stay near the stove — the powder can go from fragrant to bitter quickly. A dark, deep aroma means you’re right on track. Use medium-high heat for caramelization but lower the heat as needed to avoid scorching.
- Add spices and liquids: Sprinkle in allspice, salt, and black pepper. Stir in coconut milk, chicken stock, and pepper sauce, creating a silky, fragrant curry base. Bring it to a gentle boil, letting the mixture mingle for a minute.
- Simmer with chicken and veggies: Nestle in the browned chicken, cubed potatoes, crushed green onions, and fresh thyme sprigs. Reduce heat to a gentle simmer. The sauce will thicken and the chicken become perfectly tender over the next 20–25 minutes. Stir occasionally to keep flavors mingling and prevent sticking.
- Finish and serve: Once the chicken is tender and the sauce coats the ingredients with a glossy, thick gravy, remove from heat. Taste and adjust seasonings if needed. Serve with your favorite sides—fluffy rice, steamed veggies, or even fried dumplings are perfect companions. Garnish with fresh scallions or a sprinkle of red pepper flakes to add a little brightness and visual appeal.
Creative Variations for Authentic Jamaican Curry Chicken Recipe
- Swap vegetables: Try adding sweet potatoes or pumpkin chunks for a sweeter balance, or green beans for a fresh crunch.
- Protein twists: Substitute chicken with goat or lamb for a truly traditional Jamaican experience.
- Heat level: Adjust scotch bonnet peppers to your liking, or swap with milder chili for less heat without losing flavor.
- Herb swaps: If fresh thyme isn’t available, dried thyme will work, or add a few curry leaves if you can find them for an aromatic twist.
- Rice alternatives: Instead of white rice, basmati or coconut rice complements the dish’s richness beautifully.
- One-pot version: For a time-saver, try finishing the entire dish in a covered Dutch oven or slow cooker set on low.
Storage, Freezing & Reheating
- Refrigerate: Keep in an airtight container up to 4 days. Flavors deepen overnight—perfect for leftovers.
- Freeze: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge for best texture retention.
- Reheat: Warm gently on the stove with a sprinkle of water or broth to loosen the sauce without drying the chicken.
- Note: Potatoes soften over time, so if freezing, consider cooking them slightly less in the initial preparation.
Authentic Jamaican Curry Chicken Recipe FAQs
- Can I use chicken breasts instead of thighs? Yes, but because breasts cook faster, add them later in the simmering process to prevent drying out.
- Is browning sauce necessary? No! It enhances the color and flavor but can be skipped if you prefer a lighter dish.
- How spicy is this recipe? You control the heat by adjusting scotch bonnet peppers. Start low if you’re sensitive and add more as you like.
- What does “burning” curry powder mean? It means to lightly toast the curry powder in hot oil until fragrant and darkened. This step unlocks deeper, smoky flavors and is key for authenticity.
- Can I make this gluten-free? Absolutely. All ingredients listed are naturally gluten-free, just verify your seasoning blends and sauces.
Authentic Jamaican Curry Chicken Recipe
This Authentic Jamaican Curry Chicken recipe delivers a rich and flavorful experience with tender, marinated chicken simmered in a spicy and aromatic curry sauce. Combining traditional Jamaican seasonings such as green seasoning, Jamaican curry powder, and scotch bonnet peppers, this dish is flavorful and vibrant, perfect served over rice or with your favorite side dishes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
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
- ½ 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 ½ 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 ½ 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 freshly cleaned and rinsed chicken along with browning (optional), Green Seasoning, sea salt, All-Purpose Blend, smoked paprika, and curry powder. Mix everything until the chicken is fully coated. Transfer coated chicken to a securely sealed ziplock bag and refrigerate for at least 3 hours, preferably overnight. When ready to cook, let chicken sit at room temperature for 15-20 minutes.
- Brown the Chicken: Heat 2 tablespoons of olive oil in a deep skillet or pot over medium-high heat. Add the brown sugar and stir until it dissolves and becomes wet in texture. Add the marinated chicken pieces and sear on each side for about 3-4 minutes until well browned. Remove chicken and set aside on a plate. This step creates a rich brown color and depth of flavor; browning sauce is optional if this step is done.
- Burn the Curry Powder: In the same skillet or pot, add another 2 tablespoons olive oil over medium-high heat. Add the Jamaican curry powder and stir continuously until the powder darkens to a deep brown and becomes fragrant, about 2-3 minutes. This step unlocks the authentic curry flavor.
- Make the Curry Sauce: Add minced garlic, fresh ginger, scotch bonnet peppers, green onions, carrots, and bell peppers. Sauté until fragrant and vegetables are golden. Stir in ground allspice, salt, and black pepper to combine.
- Simmer the Curry: Pour in the coconut milk, chicken stock, and Jamaican pepper sauce. Stir everything well and bring the mixture to a boil. Then add the browned chicken, cubed potatoes, crushed scallion, and fresh thyme sprigs. Reduce heat to simmer, cover, and cook for 20-25 minutes until the sauce thickens and chicken is tender, stirring occasionally.
- Serve: Once cooked, remove from heat and serve the curry chicken hot with your favorite side such as rice or vegetables. Garnish with chopped scallion or red pepper flakes for extra flavor and color if desired.
Notes
- Marinating the chicken overnight results in deeper flavor and more tender meat.
- Browning the chicken with brown sugar in oil creates a rich color and caramelized flavor, making the use of browning sauce optional.
- Burning the curry powder is essential for authentic Jamaican curry as it releases deep, complex flavors.
- The spice level can be adjusted by varying the number of scotch bonnet peppers; habaneros can be used as a substitute.
- Use full-fat coconut milk for creaminess and richness in the curry sauce.
- If you don’t have On Everything All-Purpose Blend, you can substitute with your favorite all-purpose seasoning.
