Authentic Jamaican Curry Chicken
A flavorful Caribbean classic made with tender chicken, Jamaican curry spices, and a rich, savory sauce that’s perfect served with rice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop Simmering
- Cuisine: Jamaican / Caribbean
Ingredients
For the Chicken Marinade
2½ lbs (1.1 kg) chicken pieces, skin removed and cut into serving-size portions
2 tbsp Jamaican curry powder
1 tsp allspice (pimento)
1 tsp salt
½ tsp black pepper
1 tbsp fresh thyme leaves
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 Scotch bonnet pepper, chopped (optional for heat)
1 tbsp soy sauce
1 tbsp vegetable oil
For the Curry
2 tbsp vegetable oil
1 medium onion, sliced
2 scallions (green onions), chopped
1 medium bell pepper, sliced
1 tbsp Jamaican curry powder
2 medium potatoes, peeled and diced
2 cups chicken broth or water
1 tsp browning sauce (optional)
Fresh thyme sprigs
Optional Garnish
Chopped fresh parsley or scallions
Instructions
Marinate the Chicken
In a large bowl, combine the chicken, curry powder, allspice, salt, black pepper, thyme, garlic, ginger, Scotch bonnet pepper, soy sauce, and vegetable oil.
Mix thoroughly to coat the chicken evenly.
Cover and marinate for at least 1 hour, preferably overnight for maximum flavor.
Burn the Curry
Heat 2 tablespoons of oil in a large pot or Dutch oven over medium heat.
Add 1 tablespoon of Jamaican curry powder and stir constantly for about 30 seconds until fragrant. This traditional step enhances the curry flavor.
Brown the Chicken
Add the marinated chicken pieces to the pot.
Cook for 6–8 minutes, turning occasionally, until lightly browned.
Build the Curry
Add the onion, scallions, and bell pepper.
Stir and cook for 3–4 minutes until softened.
Add the diced potatoes and fresh thyme sprigs.
Pour in the chicken broth or water and stir well.
Add browning sauce if using.
Simmer
Bring the mixture to a gentle boil.
Reduce the heat to low and cover.
Simmer for 35–45 minutes, stirring occasionally, until the chicken is tender and the potatoes are cooked through.
Remove the lid during the final 10 minutes if you prefer a thicker gravy.
Serve
Taste and adjust seasoning if needed.
Garnish with chopped scallions or parsley.
Serve hot with rice and peas, steamed white rice, or fried plantains.
Notes
Jamaican curry powder has a distinct flavor and color that differs from Indian curry powder.
Adjust the Scotch bonnet pepper according to your heat preference.
Marinating overnight provides the most authentic flavor.
Potatoes help thicken the curry naturally as they cook.
Traditional Jamaican curry chicken is often served with rice and peas for a complete meal.
Find it online: https://allrecipesmade.com/authentic-jamaican-curry-chicken/
