Go Back
Explore the rich flavors and vibrant culinary tradition of Jamaica with this delectable Jamaican Curry Chicken Delight. This dish masterfully combines aromatic spices, tender chicken, and creamy coconut milk to create a comforting meal that is perfect for family gatherings or cozy nights in. Whether you're a seasoned chef or a novice in the kitchen, this recipe offers a straightforward approach to making a dish that is both tantalizing and nourishing.

Authentic Jamaican Curry Chicken

Experience the vibrant flavors of Jamaica with this delicious Curry Chicken Delight! This comforting dish features tender chicken pieces marinated in fragrant Jamaican curry powder and allspice, simmered to perfection in creamy coconut milk. Paired with potatoes, fresh herbs, and a hint of Scotch bonnet pepper, it’s a mouthwatering meal that'll transport your taste buds to the Caribbean. Serve it hot with rice or roti for a delightful feast. Perfect for family dinners or special occasions!
Print Recipe Pin Recipe

Ingredients
  

2 lbs chicken (bone-in, skinless, cut into pieces)

2 tablespoons Jamaican curry powder

1 teaspoon allspice (pimento)

1 teaspoon black pepper

1 teaspoon salt (to taste)

2 tablespoons vegetable oil

1 large onion (chopped)

4 cloves garlic (minced)

1-inch piece ginger (grated)

1 Scotch bonnet pepper (whole, to keep it mild)

2 medium potatoes (peeled and diced)

2 cups coconut milk

1 cup chicken broth

4 green onions (chopped)

Fresh thyme sprigs (optional)

Lime wedges (for serving)

Instructions
 

In a bowl, combine the Jamaican curry powder, allspice, black pepper, and salt. Toss the chicken pieces in this spice mixture, ensuring they are well coated. Let it marinate for at least 30 minutes (or overnight for best flavor).

    Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the marinated chicken pieces (reserve the remaining spice mix) and brown them on all sides (about 5-7 minutes). Remove the chicken and set aside.

      In the same pot, add the chopped onions, garlic, and ginger. Sauté for 3-4 minutes until the onions are soft and translucent.

        Add the reserved spice mix back into the pot along with the browned chicken, diced potatoes, and whole Scotch bonnet pepper. Stir to combine all the ingredients.

          Pour in the coconut milk and chicken broth. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for about 30-40 minutes, or until the chicken is tender and cooked through.

            Remove the Scotch bonnet pepper after cooking to avoid overly spicy curry, unless you desire an extra kick! Stir in the chopped green onions and fresh thyme (if using).

              Serve hot with fluffy rice, fried plantains, or warm roti. Squeeze fresh lime juice over the curry for added brightness.

                Prep Time: 30 minutes | Total Time: 1 hour 10 minutes | Servings: 4-6