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Authentic Jamaican Curry Chicken

Authentic Jamaican Curry Chicken

Jamaican Curry Chicken is a flavorful and vibrant dish that holds a special place in Jamaican cuisine. This dish combines tender chicken with a rich, spicy, and aromatic curry sauce, enhanced by the warm flavors of the island’s unique seasonings. A perfect balance of heat, sweetness, and earthiness, Jamaican curry chicken is enjoyed by locals and visitors alike, often served with rice and peas or white rice. It’s a dish that reflects Jamaica's rich history, its mix of African, Indian, and indigenous influences.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Ingredients Method

Ingredients
  

  • For the Chicken Marinade:
  • 2 lbs chicken bone-in, skinless thighs, legs, or a mix, cut into medium pieces
  • 1 tablespoon Jamaican curry powder preferably Jamaican Choice or Blue Mountain
  • 1 teaspoon all-purpose seasoning or chicken seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 teaspoons minced garlic
  • 1 teaspoon grated ginger
  • 1 Scotch bonnet pepper optional, for extra heat
  • For the Curry Sauce:
  • 2 tablespoons Jamaican curry powder
  • 2 tablespoons cooking oil vegetable or coconut oil
  • 1 medium onion finely chopped
  • 2 scallions green onions, chopped
  • 1 medium tomato diced
  • 2 medium carrots sliced
  • 2 medium potatoes peeled and cubed
  • 1 cup coconut milk
  • 1 cup chicken stock or water
  • 1 teaspoon thyme leaves fresh or dried
  • 1 bay leaf
  • Salt and pepper to taste

Method
 

  1. Marinate the Chicken
  2. Wash the chicken pieces with lime juice or vinegar and pat dry.
  3. In a large bowl, season the chicken with curry powder, all-purpose seasoning, salt, pepper, garlic, ginger, and Scotch bonnet pepper (if using). Mix well, ensuring the chicken is thoroughly coated.
  4. Cover and let marinate for at least 1 hour, preferably overnight, in the refrigerator for deeper flavor.
  5. Cook the Curry Base
  6. Heat the oil in a large pot or Dutch oven over medium heat.
  7. Add the 2 tablespoons of curry powder to the oil and stir. Cook for 1-2 minutes to “burn” the curry, releasing its full aroma and flavor. Be careful not to burn it.
  8. Brown the Chicken
  9. Add the marinated chicken pieces to the pot, searing them for 3-4 minutes per side until lightly browned. This step locks in the flavor.
  10. Remove the chicken from the pot and set it aside.
  11. Build the Sauce
  12. In the same pot, sauté the onion, scallions, tomato, and carrots until softened, about 3-5 minutes.
  13. Return the chicken to the pot and stir to combine with the vegetables.
  14. Simmer the Curry
  15. Add the potatoes, coconut milk, and chicken stock. Stir in thyme leaves and the bay leaf.
  16. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, stirring occasionally, until the chicken is tender and the potatoes are cooked through.
  17. Adjust Seasoning
  18. Taste the curry and adjust the seasoning with additional salt or pepper, if needed.
  19. For a spicier kick, add more Scotch bonnet pepper or a dash of cayenne pepper.
  20. Notes
  21. Authentic Curry Powder: Use Jamaican curry powder for the most authentic flavor. It has a unique blend of turmeric, allspice, and other spices.
  22. Bone-In Chicken: Bone-in chicken provides richer flavor to the dish, but boneless chicken can be used for convenience.
  23. Low and Slow Cooking: Allow the curry to simmer gently to develop its flavors fully.
  24. Spice Control: Adjust the Scotch bonnet pepper to your preferred heat level or omit it for a milder curry.