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Jump to RecipeThis Jamaican curry chicken is warm, fragrant and deeply comforting. Bone in chicken is marinated with Jamaican curry powder, allspice, thyme, garlic, ginger and Scotch bonnet pepper, then browned and simmered with potatoes and carrots until the sauce turns thick, golden and full of island flavor. Served with rice and peas or white rice, it is a true taste of Caribbean home cooking.
It is simple to make in one pot and even better the next day. If you enjoy bold curries, try my chicken tikka masala or Thai green curry with gingery chicken.
Why You Will Love Jamaican Curry Chicken
- Authentic island flavor. Curry powder, allspice, thyme and Scotch bonnet.
- Tender, fall off the bone chicken. Bone in pieces simmer until juicy.
- Hearty and filling. Potatoes and carrots cook right in the sauce.
- One pot. Easy to make and clean up.
- Adjustable heat. Mild or fiery, your choice.
What Makes Jamaican Curry Different?
Curry arrived in Jamaica in the 19th century with indentured workers from India, and over time it developed into a style all its own. Jamaican curry powder is heavier on turmeric, giving it a bright yellow color, and it usually contains allspice, known locally as pimento, which is native to Jamaica. Fresh thyme, scallions and fiery Scotch bonnet peppers are added for a distinctly Caribbean flavor. A key technique is “burning” the curry, which means frying the curry powder in hot oil before adding the meat. This toasts the spices, removes any raw taste and deepens the flavor. Potatoes are also added to help thicken the sauce as they break down.
Ingredients You Will Need
Exact amounts are in the recipe card below.
For the marinade
- Chicken: 2 pounds of bone in thighs and drumsticks, cut into pieces.
- Jamaican curry powder: look for a Jamaican or Caribbean style blend.
- Allspice, paprika, garlic powder and onion powder.
- Fresh thyme, garlic, ginger and onion.
- Scotch bonnet pepper: or habanero. Use whole for mild heat or chopped for more.
- Green onions, salt and black pepper.
For cooking
- Oil: vegetable or coconut oil.
- Extra curry powder: for burning the curry.
- Potatoes and carrots: diced.
- Water or chicken broth: for simmering.
- Coconut milk: optional, for a richer, creamier sauce.
How to Make Jamaican Curry Chicken
1. Clean and marinate the chicken
Many Jamaican cooks rinse chicken with lime or vinegar and water before seasoning; if you do this, work carefully in a clean sink to avoid splashing. Pat the chicken dry and place it in a large bowl. Add the curry powder, allspice, paprika, garlic powder, onion powder, thyme, garlic, ginger, onion, green onions, Scotch bonnet, salt and pepper. Rub the seasoning into the chicken, cover and refrigerate for at least 1 hour or overnight.
2. Burn the curry
Heat the oil in a large Dutch oven over medium heat. Add 2 tablespoons of curry powder and stir for 1 to 2 minutes, until it darkens slightly and smells toasty. Watch carefully so it does not scorch.
3. Brown the chicken
Scrape the onions and herbs off the chicken and set them aside. Add the chicken to the pot and turn to coat in the curry oil. Cook for 6 to 8 minutes, turning occasionally, until the chicken is lightly browned on all sides. Add the reserved onions, herbs and garlic and cook for 2 minutes.
4. Simmer
Add the potatoes, carrots and 2 cups of water or broth. Bring to a boil, then reduce the heat, cover and simmer for 30 to 35 minutes, stirring occasionally, until the chicken is tender and reaches at least 165°F, and the potatoes are soft. Check with an instant read thermometer.
5. Thicken and serve
Remove the lid and simmer for 5 to 10 minutes more to thicken the sauce, mashing a few potato pieces against the side of the pot. Stir in coconut milk if using. Remove the Scotch bonnet if you left it whole, taste and adjust the salt, and serve hot.
Tips for the Best Jamaican Curry Chicken
- Marinate overnight. The spices soak deep into the chicken.
- Do not skip burning the curry. It is the secret to authentic flavor.
- Use bone in chicken. It adds richness to the sauce and stays juicy.
- Control the heat. A whole Scotch bonnet adds flavor with less heat. Chop it for more fire.
- Let potatoes thicken the sauce. Mash a few pieces for a naturally thick gravy.
How to Handle Scotch Bonnet Peppers
Scotch bonnet peppers are among the hottest chilies used in everyday cooking, but they also have a wonderful fruity flavor that is essential to Caribbean food. Wear gloves when cutting them, avoid touching your face and wash your cutting board and knife well afterward.
For gentle heat and plenty of flavor, add the pepper whole and remove it before serving, being careful not to let it burst. For medium heat, slice it open and remove the seeds and white membranes. For maximum heat, chop the whole pepper finely. Habanero peppers are the closest substitute.
Is Jamaican Curry Chicken Spicy?
It depends on how you use the Scotch bonnet. Jamaican curry powder itself is warmly spiced but not very hot, so the dish can be made mild enough for kids. Most Jamaican households enjoy a noticeable kick, and many serve extra pepper sauce at the table. Start mild and add more heat to taste.
How to Make Jamaican Rice and Peas
No Jamaican curry dinner is complete without rice and peas. Despite the name, it is made with red kidney beans, which Jamaicans call peas. To make it, simmer a 15 ounce can of drained kidney beans with 1 can of coconut milk, 1 cup of water, 2 crushed garlic cloves, 2 green onions, a few sprigs of fresh thyme, 1/2 teaspoon of allspice and a whole Scotch bonnet pepper for 5 minutes.
Stir in 2 cups of rinsed long grain rice and a teaspoon of salt, bring back to a simmer, then cover tightly and cook on low for 20 to 25 minutes, until the rice is tender and has absorbed the liquid. Remove the pepper and thyme stems and fluff with a fork. The creamy, coconut scented rice is the perfect partner for the rich curry sauce.
Common Mistakes to Avoid
- Burning the curry too long. Toast it only until fragrant and slightly darker; black curry powder tastes bitter.
- Skipping the marinade time. Even an hour makes a big difference in flavor.
- Adding too much water. The sauce should be thick and clingy, not soupy.
- Breaking the Scotch bonnet. If it bursts, the curry can become much hotter than expected.
- Rushing the simmer. Bone in chicken needs time to become tender and flavor the sauce.
Make Ahead Tips
Jamaican curry chicken is an excellent make ahead dish because the spices continue to develop as it rests. Marinate the chicken the night before, then cook it the next day. You can also cook the entire curry a day in advance, cool it quickly and refrigerate it. Reheat gently on the stovetop, adding a splash of water if the sauce has thickened too much.
Variations
- Coconut curry chicken: replace half the water with coconut milk.
- Boneless: use boneless thighs and reduce the simmering time to 20 minutes.
- Curry goat: use bone in goat and simmer for 1 1/2 to 2 hours.
- Slow cooker: burn the curry and brown the chicken, then cook everything on Low for 6 hours in a slow cooker.
- Instant Pot: saute, then pressure cook for 12 minutes with a 10 minute natural release in an Instant Pot.
What to Serve With Jamaican Curry Chicken
The classic pairing is Jamaican rice and peas, made with kidney beans, coconut milk and thyme. White rice, roti, fried dumplings, fried sweet plantains, steamed cabbage or a simple green salad also make wonderful sides.
Storage and Reheating
- Refrigerator: store in airtight containers for up to 4 days. It tastes even better the next day.
- Freezer: freeze for up to 3 months. Potatoes may soften a little.
- Reheating: warm on the stovetop over medium heat with a splash of water until hot throughout.
Frequently Asked Questions
What is the best curry powder for Jamaican curry?
A Jamaican or Caribbean style curry powder, which is rich in turmeric and often contains allspice.
Can I use boneless chicken?
Yes. Boneless thighs work well; simmer for about 20 minutes.
What does burning the curry mean?
Toasting the curry powder in hot oil before adding the chicken, which deepens the flavor.
How do I make it less spicy?
Add the Scotch bonnet whole and remove it before serving, or leave it out.
Can I add coconut milk?
Yes. It makes the sauce creamier and slightly sweeter.
How long should I marinate the chicken?
At least 1 hour, but overnight gives the best flavor.
Final Thoughts
Jamaican curry chicken is hearty, aromatic and full of Caribbean flavor. With tender chicken, soft potatoes and a rich golden sauce, it is a comforting one pot dinner that brings a taste of the islands to your table.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 410 kcal |
| Protein | 30 g |
| Carbohydrates | 18 g |
| Fat | 24 g |
| Saturated Fat | 6 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 620 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Jamaican Curry Chicken
Ingredients
Method
- Pat the chicken dry and rub with all the marinade ingredients. Refrigerate at least 1 hour or overnight.
- Heat the oil and toast the curry powder 1 to 2 minutes.
- Add the chicken, reserving the onions and herbs, and brown 6 to 8 minutes. Add the reserved aromatics for 2 minutes.
- Add the potatoes, carrots and water, cover and simmer 30 to 35 minutes until the chicken is tender.
- Uncover and simmer 5 to 10 minutes to thicken, mashing some potatoes. Stir in coconut milk if using and serve.
