Name: Authentic Jamaican Curry Chicken Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Jamaican
Ingredients: 3-4 lbs organic chicken, skin removed; 1-2 tablespoons browning (optional); 2-3 tablespoons Jamaican green seasoning; 2 tablespoons Jamaican curry powder; 2 teaspoons On Everything All-Purpose Blend; 1 teaspoon sea salt; ½ teaspoon smoked paprika; 4 tablespoons extra virgin olive oil; 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, cored, seeded, and chopped; 3 garlic cloves, minced; 2 teaspoons minced fresh ginger; 1-3 scotch bonnet peppers (adjust to heat preference); 2 green onions, lightly crushed or chopped; 2 fresh thyme sprigs; 1 cup organic low-sodium chicken stock; 2 ½ tablespoons Jamaican curry powder; 1 tablespoon Jamaican pepper; 1 teaspoon ground allspice; Sea salt and black pepper, to taste

If you’re craving something richly flavorful with a hint of spice and a comforting, homey feel, this Authentic Jamaican Curry Chicken Recipe will absolutely hit the spot. It’s one of those dishes that instantly transports you to a sunny Caribbean kitchen, where the aromas of curry and fresh herbs mingle and invite you to dig in. Trust me, once you try this, you’ll want to make it your go-to for a cozy weeknight or a special weekend meal.

What makes this recipe so special is how it balances bold spices with creamy coconut milk and tender chicken, creating a beautiful blend of heat and comfort. Plus, it’s versatile enough for beginners and seasoned cooks alike, and you’ll appreciate the little tips I share to make sure your curry turns out perfectly every time. Whether you’re cooking for family or friends, this Authentic Jamaican Curry Chicken Recipe delivers all the warmth and vibrancy you expect from Caribbean cooking.

Ingredients You’ll Need

Each ingredient in this Authentic Jamaican Curry Chicken Recipe works together to build layers of flavor, from the vibrant curry powder to the richness of the coconut milk. I always recommend using fresh spices and quality chicken for the best results—organic when possible, which really makes a difference in taste and texture.

Organic chicken (skin removed): Using skinless chicken keeps the dish lighter but still juicy; organic adds extra quality.
Browning (optional): A secret trick to deepen color and flavor if you want a richer appearance.
Jamaican Green Seasoning: This blend of herbs and peppers is a must-have for authentic Jamaican flavor—grab it from a Caribbean market or make your own.
Jamaican curry powder: Essential for that unmistakable aroma and spice; don’t substitute with regular curry powder or the flavor won’t be quite right.
On Everything All-Purpose Blend: A flavorful seasoning mix that enhances depth; feel free to season lightly here to taste.
Sea salt: I always use sea salt for a cleaner, more natural taste.
Smoked paprika: Adds a subtle smokiness that rounds out the spices beautifully.
Extra virgin olive oil: This is your cooking base for the sauce, giving it a lovely richness.
Organic brown sugar: Balances the heat with a touch of sweetness—don’t skip it!
Full-fat coconut milk: The creaminess that makes this curry so luscious; the full-fat version works best.
Russet potatoes: Absorb the curry sauce and add hearty texture.
Carrots: Provide sweetness and texture contrast.
Bell pepper: Adds freshness and crunch—choose colorful bells for visual appeal.
Garlic cloves: Fresh minced garlic brings pungent warmth.
Minced fresh ginger: Another essential that adds zing and earthiness.
Scotch bonnet peppers: The true heat source for Jamaican cooking; handle carefully and adjust based on your spice tolerance.
Green onions: Lightly crushed to release flavor into the sauce.
Fresh thyme sprigs: Jamaican thyme is preferred, but regular thyme works well too—adds robust herbal notes.
Organic low-sodium chicken stock: Helps blend all ingredients and adds rich savory notes.
Jamaican pepper: A distinctive spice that brings warmth without overpowering.
Ground allspice: Classic Jamaican spice for depth and balance.
Black pepper: Freshly ground, used to season to taste.

Variations

I love making this Authentic Jamaican Curry Chicken Recipe my own by tweaking ingredients based on mood and what I have on hand. Don’t hesitate to adapt it—you’ll find small changes can create a whole new flavor experience while keeping the soul of the dish.

Variation: Sometimes, I swap out chicken thighs for drumsticks because I enjoy the dark meat’s extra juiciness—works beautifully here.
Spice level: For a milder curry, I use just one scotch bonnet or skip it altogether with a touch of cayenne pepper for controlled heat.
Vegetarian option: Replace chicken with hearty vegetables like eggplant and chickpeas for a delicious twist that still packs that authentic Jamaican curry flavor.
Extra veggies: Sometimes I toss in sweet potatoes or green beans depending on the season—feel free to mix and match.

How to Make Authentic Jamaican Curry Chicken Recipe

Step 1: Prepare Your Chicken and Marinade

Start by rinsing the chicken and removing the skin—it’ll help the spices penetrate better and reduce extra grease. Then, rub in the Jamaican green seasoning, curry powder, on everything blend, sea salt, smoked paprika, and the optional browning if you’re using it. Letting the chicken marinate for at least a couple of hours (or even overnight) truly lifts the flavors. If you’re like me and tend to get busy, tossing it in a bowl in the morning before work makes dinner a breeze later.

Step 2: Start Your Curry Sauce

In a large pot or Dutch oven, warm your olive oil over medium heat. Add the brown sugar and let it caramelize slightly—this adds a subtle sweetness that balances the spices perfectly. Next, stir in the curry powder, Jamaican pepper, and ground allspice until fragrant—this is where your kitchen starts to smell heavenly. Then add the garlic, ginger, scotch bonnet peppers, green onions, and thyme and saute for a minute to bring out their aromas.

Step 3: Cook the Chicken and Vegetables

Add your marinated chicken to the pot, stirring to coat them in the sauce. Pour in the coconut milk and chicken stock, then toss in your potatoes, carrots, and bell pepper. Bring everything to a simmer, cover, and let it cook gently for about 45 minutes, stirring occasionally—this slow simmer is crucial to tenderize the chicken and thicken the sauce. Watch the potatoes; you want them fork-tender without turning to mush.

How to Serve Authentic Jamaican Curry Chicken Recipe

A white pot filled with a rich brown stew containing around ten pieces of cooked chicken drumsticks and thighs, covered with thick sauce that has visible chunks of orange carrot, yellow potato, and green herbs. The pot is placed on a wooden surface with fresh red and green peppers and sprigs of thyme nearby. A wooden spoon rests inside the pot on the right side, partially submerged in the sauce. There is an orange cloth under the pot on the lower right side with a few more thyme sprigs on top. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

When it comes to garnishes, I love sprinkling fresh chopped scallions or a handful of cilantro on top to brighten the dish. A wedge of lime alongside adds a fresh punch that cuts through the richness, perfect if you want a little tang.

Side Dishes

For sides, I almost always serve my Authentic Jamaican Curry Chicken Recipe with fluffy white rice or traditional Jamaican rice and peas. A crisp side salad or steamed vegetables also pair wonderfully to balance the richness. If you want to keep it authentic, try fried dumplings or roti bread to scoop up every bit of that delicious sauce.

Creative Ways to Present

For special occasions, I’ve plated the curry chicken in colorful bowls with garnished rice around the sides and a scattering of fresh herb leaves. Dishing it up family-style in a big pot on the table always creates a warm vibe, encouraging everyone to dig in and share stories—something about Jamaican food does that so naturally!

Make Ahead and Storage

Storing Leftovers

Leftovers go straight into an airtight container in the fridge and honestly taste even better the next day once the flavors have melded overnight. Just make sure to cool it quickly and store it within two hours of cooking to keep everything fresh and safe.

Freezing

I’ve frozen this curry a couple of times and it defrosts beautifully without losing texture or flavor. I recommend portioning it into meal-sized containers before freezing so you only defrost what you need. Just be sure to thaw it overnight in the fridge for the best results.

Reheating

To reheat, I prefer gently warming the curry on the stovetop over low heat, stirring occasionally. This keeps the chicken tender and prevents the sauce from breaking. If in a hurry, microwave with a splash of water or stock and cover loosely to trap steam, but I find the stovetop method best preserves that rich, creamy texture.

FAQs

Can I use regular curry powder instead of Jamaican curry powder?

While regular curry powder can work in a pinch, Jamaican curry powder has a unique blend that includes turmeric and other spices, giving this dish its characteristic flavor and color. For the most authentic taste, I recommend either finding Jamaican curry powder at a specialty market or ordering it online.
How spicy is Authentic Jamaican Curry Chicken?

The heat level can vary depending on how many scotch bonnet peppers you use. One pepper adds a moderate spice that’s bright and flavorful, but you can adjust up or down depending on your tolerance. If you want the flavor without the heat, remove the seeds or leave the pepper out entirely.
Can I make this recipe in a slow cooker?

Yes! You can brown the chicken and saute the spices on the stovetop as directed, then transfer everything to a slow cooker and cook on low for 4-6 hours. Just add the potatoes and carrots about halfway through to avoid them becoming too soft.
What’s the best way to thicken the curry sauce if it’s too runny?

If your curry sauce feels too thin, simmer it uncovered for a bit longer to reduce and thicken. Another trick is mashing a few of the cooked potatoes against the side of the pot to release starch, which naturally thickens the sauce.
Is this recipe gluten-free?

This Authentic Jamaican Curry Chicken Recipe is naturally gluten-free as long as your seasoning blends and chicken stock are gluten-free. Always double-check labels to be sure.

Final Thoughts

This Authentic Jamaican Curry Chicken Recipe holds a special place in my heart because it’s like a warm hug from the Caribbean any time you need it. It’s satisfying, full of layers, and surprisingly easy once you get the hang of the spices and timing. I truly hope you give it a try—you’ll find it’s not just a meal, but a joyful experience that brings a bit of island magic right into your kitchen. Plus, once you nail this, there’s no going back to bland curry again!