Authentic Jamaican Curry Chicken

Name: Authentic Jamaican Curry Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Jamaican
Ingredients: 3–4 lbs organic chicken (drumsticks and thighs, skin removed); 1–2 tablespoons browning sauce (optional); 2–3 tablespoons Jamaican green seasoning or all-purpose seasoning; 2 tablespoons Jamaican curry powder; 2 teaspoons all-purpose blend (homemade or store-bought); 1 teaspoon sea salt; ½ teaspoon smoked paprika; 4 tablespoons extra virgin olive oil (divided); 2 tablespoons organic brown sugar; 1 (14 oz) 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 minced fresh ginger (or ½ teaspoon ground ginger); 1–3 scotch bonnet peppers, chopped (adjust to heat preference); 2 green onions (scallions), chopped; 2 sprigs fresh thyme; 1 cup low-sodium chicken stock or bone broth; 2½ tablespoons Jamaican curry powder; 1 tablespoon Jamaican pepper sauce or hot sauce; 1 teaspoon ground allspice; Sea salt and black pepper, to taste

Jump to Recipe

There’s something magical about the smell of spices slowly warming in a pot, bringing back memories of Sunday dinners at home. I still remember the first time I watched my aunt make Jamaican curry chicken—how she confidently tossed fresh thyme, scotch bonnet peppers, and her secret blend of spices into the bubbling pot. It wasn’t just cooking—it was storytelling with flavor.

This Authentic Jamaican Curry Chicken is perfect for beginner cooks. Why? Because it’s surprisingly simple, quick to prepare, and packed with flavor. With a rich, creamy coconut curry base and customizable spice levels, it delivers comfort and nourishment in under an hour. Plus, it’s naturally gluten- and dairy-free, making it a go-to option for quick and healthy meals.

Why This Recipe Is Special

Authentic Jamaican Curry Chicken isn’t just a meal—it’s culture in a pot. This dish beautifully blends the warming flavors of curry powder, fresh herbs, and vibrant vegetables. Its versatility makes it ideal for busy weeknights or casual weekend dinners. You can adjust the spice, swap out ingredients, and still end up with a soul-satisfying, easy sheet pan dinner.

Whether you’re exploring Caribbean cuisine for the first time or seeking a nostalgic taste of home, this dish meets you where you are—no fancy techniques or tools required.

Ingredients and Preparation

Chicken
The base of the dish. Bone-in thighs or drumsticks offer maximum flavor and stay juicy during cooking. You can also use boneless cuts, just be careful not to overcook them.

Curry Powder
The heart of the flavor. Jamaican curry powder (like Betapac or Blue Mountain) brings a warm, earthy heat. For a twist, try turmeric or your favorite Indian curry blend.

Coconut Milk
Adds a creamy, rich texture while mellowing the spice. Use full-fat canned coconut milk for the best results.

Scotch Bonnet Peppers
These pack a punch! They bring fiery heat and subtle sweetness. Habaneros are a great substitute, or skip them if you’re heat-sensitive.

Carrots and Potatoes
These vegetables help bulk up the dish and thicken the sauce naturally. Yukon gold or russet potatoes work well.

Bell Peppers
Add color and a subtle sweetness. Use red, yellow, or green depending on what’s on hand.

Thyme and Scallions
Essential herbs in Jamaican cooking. Thyme adds depth, while scallions (green onions) brighten the dish.

Garlic and Ginger
Fresh is best. These aromatics form the base of the curry and add a layer of zing.

Browning Sauce
Optional, but it adds a deeper color and a hint of caramelized richness. You can also “burn” brown sugar in oil as a substitute.

Chicken Stock
Adds body to the sauce and enhances the savory flavors. Bone broth or veggie stock can be used too.

Allspice and Pepper Sauce
Traditional seasoning that adds warmth and complexity. Use your favorite hot sauce if needed.

Step-by-Step Instructions

Step 1
Start by cleaning your chicken and removing the skin (if using skin-on). In a large bowl, combine the chicken with curry powder, all-purpose seasoning, salt, browning (optional), and paprika. Mix thoroughly and marinate in the fridge for at least 3 hours or overnight for deeper flavor.

Step 2
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add a tablespoon of brown sugar and stir until it melts and starts to bubble. Add the marinated chicken pieces and sear for 3-4 minutes on each side until lightly browned. Remove the chicken and set aside.

Step 3
In the same pan, add another splash of oil and toast 2 tablespoons of curry powder until dark and aromatic, about 2-3 minutes. This step enhances the flavor and prevents bitterness.

Step 4
Add minced garlic, ginger, sliced carrots, chopped bell peppers, scallions, and scotch bonnet peppers. Sauté until fragrant and slightly soft, around 3-4 minutes.

Step 5
Pour in the coconut milk, chicken stock, and pepper sauce. Stir well, then return the seared chicken to the pan. Add potatoes, thyme sprigs, and a pinch of allspice. Season with salt and pepper to taste.

Step 6
Reduce the heat to low, cover the pan, and let everything simmer for 20-25 minutes. Stir occasionally and cook until the chicken is fully done (internal temp of 165°F) and the sauce has thickened.

Step 7
Taste and adjust seasoning if needed. Remove from heat and let it rest for a few minutes before serving. Garnish with chopped scallions if desired.

Beginner Tips and Notes

If your sauce thickens too quickly: Add a bit more chicken stock or coconut milk to loosen it up.

If your chicken browns too fast: Reduce the heat slightly and flip it more frequently.

Veggies too soft? Cut them into larger chunks next time and add them later during the simmer.

Efficient prep: Chop all your veggies and measure out your spices before starting. This “mise en place” method makes the process smoother.

Don’t skip toasting the curry: It deepens the flavor and helps prevent indigestion for those sensitive to raw spices.

Tool tip: A deep skillet or Dutch oven is perfect for this dish, allowing even cooking and saucy goodness.

Serving Suggestions

This dish pairs beautifully with:

Steamed white rice (classic)

Brown rice or quinoa (healthier twist)
Fried plantains or roasted sweet potatoes
Warm naan or roti to soak up the sauce

For leftovers, store in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of water or stock to revive the sauce.

Conclusion

Jamaican curry chicken is more than just a recipe—it’s a flavorful experience you can create with confidence, even as a beginner. It’s spicy, savory, and deeply comforting, all while being accessible and adaptable. Whether you’re new to Caribbean cooking or just looking for quick and healthy meals that don’t skimp on flavor, this Authentic Jamaican Curry Chicken dish checks all the boxes.

Give it a try, and let us know how it went in the comments. Did you dial up the heat? Try it with tofu? We’d love to hear your twist on this easy sheet pan dinner classic.

FAQ About Authentic Jamaican Curry Chicken

Can I make this dish less spicy?

Yes! The spice level in Jamaican curry chicken can be adjusted by reducing or omitting the scotch bonnet peppers. You can also use a mild pepper or rely on the coconut milk to tone down the heat.

What cut of chicken works best for curry?

Bone-in, skinless thighs or drumsticks are ideal because they stay juicy and absorb flavor well. You can also use boneless thighs, but avoid chicken breast as it can dry out during simmering.

Can I substitute coconut milk with another ingredient?

Coconut milk gives the dish its signature creamy texture and helps mellow the spices. If needed, you can substitute with heavy cream or a non-dairy option like cashew cream, but the flavor will be slightly different.

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