If there’s one thing Jamaican cuisine is known for, it’s the bold flavors and vibrant spices that come together to create unforgettable dishes. One of the most iconic meals in Jamaican culture is Curry Chicken—a comforting, hearty dish that’s full of warmth, spice, and nostalgia.
Whether you’re a seasoned cook or new to exploring Caribbean flavors, this Authentic Jamaican Curry Chicken recipe will transport your taste buds straight to the sunny shores of Jamaica.
With tender pieces of chicken simmered in a rich, aromatic sauce made with hot peppers, coconut milk, garlic, and traditional Jamaican seasonings, this dish is a true celebration of flavor. The best part? It’s completely dairy-free and can be made gluten-free with a few simple adjustments!
Let’s dive into this mouthwatering recipe and learn how to bring the taste of Jamaica into your kitchen.
Why You’ll Love This Recipe
- Bursting with Flavor: A blend of fragrant spices and fresh ingredients creates a perfectly seasoned dish.
- Customizable Heat: You can adjust the spice level by adding more or fewer scotch bonnet peppers.
- Comfort Food Classic: This dish is a nostalgic favorite for many Jamaicans and perfect for any occasion.
- Dairy-Free & Gluten-Free Option: Ideal for those with dietary restrictions.
Ingredients You’ll Need
For the Chicken:
- 3-4 lbs organic chicken (drumsticks and thighs work best), skin removed
- 1-2 tablespoons browning (optional for added color)
- 2-3 tablespoons Jamaican Green Seasoning (or substitute with all-purpose seasoning)
- 2 tablespoons Jamaican curry powder
- 2 teaspoons all-purpose seasoning blend (see notes for a homemade version)
- 1 teaspoon sea salt
- ½ teaspoon smoked paprika
For the Spicy Jamaican Curry Sauce:
- 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 and chopped
- 3 garlic cloves, minced
- 2 teaspoons minced fresh ginger (or ½ teaspoon ground ginger)
- 1-3 scotch bonnet peppers (adjust to your spice preference; habanero peppers can be used as a substitute)
- 2 green onions (scallions), lightly crushed or chopped
- 2 fresh thyme sprigs
- 1 cup organic chicken stock or low-sodium chicken bone broth
- 2½ tablespoons Jamaican curry powder
- 1 tablespoon Jamaican pepper sauce (or your favorite hot sauce)
- 1 teaspoon ground allspice
- Sea salt and black pepper to taste
How to Make Authentic Jamaican Curry Chicken
Step 1: Marinate the Chicken
Start by preparing your chicken. In a large bowl, combine the cleaned chicken with browning (if using), Jamaican Green Seasoning, salt, all-purpose seasoning blend, smoked paprika, and curry powder. Mix everything well until the chicken is fully coated. Transfer the seasoned chicken to a ziplock bag or airtight container and refrigerate for at least 3 hours—overnight is even better for maximum flavor. When ready to cook, let the chicken sit at room temperature for about 15-20 minutes.
Step 2: Brown the Chicken
Heat 2 tablespoons of olive oil in a deep skillet or pot over medium-high heat. Once the oil is hot, add the brown sugar. Stir until the sugar dissolves and turns into a wet texture. Carefully add the marinated chicken to the skillet and sear each side for about 3-4 minutes until browned. Remove the chicken from the skillet and set it aside on a plate.
Pro Tip: Browning sauce is optional but adds a beautiful rich color to the dish.
Step 3: Burn the Curry Powder
In authentic Jamaican cooking, “burning” the curry powder is an essential step to enhance its flavor and reduce its potency. In the same skillet or pot, heat another 2 tablespoons of olive oil over medium-high heat. Add the curry powder and stir it into the oil. Let it cook for about 2-3 minutes until it darkens slightly and becomes fragrant.
Step 4: Make the Curry Sauce
Add minced garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell peppers to the skillet. Sauté until fragrant and golden. Stir in allspice, salt, and black pepper. Next, pour in the coconut milk, chicken stock or broth, and pepper sauce. Stir everything together and bring it to a gentle boil.
Once boiling, add the browned chicken back into the skillet along with cubed potatoes, crushed scallions, and thyme sprigs. Reduce the heat to low and let everything simmer for about 20-25 minutes. Stir occasionally to prevent sticking and ensure even cooking. The sauce should thicken beautifully while still leaving enough gravy for serving.
Serving Suggestions
Jamaican Curry Chicken pairs perfectly with white rice, rice and peas, or steamed vegetables. For an extra pop of flavor, garnish with chopped scallions or a sprinkle of red pepper flakes.
Tips & Tricks for Success
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop with a splash of chicken stock to maintain its saucy consistency.
- Adjusting Spice Levels: Scotch bonnet peppers are very spicy! Start with one pepper if you’re sensitive to heat and gradually add more if desired.
- Turmeric Boost: Add a teaspoon of turmeric to the curry sauce for added health benefits like anti-inflammatory properties.
- Homemade All-Purpose Blend: If you don’t have pre-made seasoning blends, mix 1 teaspoon each of sea salt, black pepper, garlic powder, dried oregano, dried thyme, and dried parsley.
- Burning Curry Powder: Don’t skip this step! It enhances flavor while ensuring easier digestion.
Nutritional Information (Per Serving)
Calories: 723 | Protein: 79g | Carbohydrates: 40g | Fat: 27g | Fiber: 6g | Sugar: 11g | Sodium: 973mg | Vitamin A: 6519IU | Vitamin C: 61mg | Iron: 7mg
Final Thoughts
This Authentic Jamaican Curry Chicken recipe is more than just a meal—it’s an experience that brings people together around bold flavors and comforting aromas. Whether you’re cooking for family or friends, this dish is sure to impress with its rich taste and vibrant colors.
So grab your ingredients, embrace the spice, and enjoy this delicious taste of Jamaica right from your own kitchen. Bon appétit!
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Authentic Jamaican Curry Chicken
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Jamaican
- Diet: Gluten Free
Description
If you have ever had Jamaican food, you know it’s all about flavor + spice! Embrace the heat with my Authentic Jamaican Curry Chicken. With a fragrant blend of spices and tender chicken simmered in a sauce of hot peppers, chicken stock, garlic, and creamy coconut milk, this dish is sure to transport your taste buds to the sunny shores of Jamaica. A real nostalgic comfort food dish for many Jamaicans. Completely Dairy-free + Gluten-free option.
Ingredients
CHICKEN:
- 3–4 lbs. organic chicken, skin removed (Drumsticks + Thigh pieces work great!)
- 1–2 Tbsps browning, optional (See Notes!)
- 2–3 Tbsps Jamaican Green Seasoning (You can substitute with all-purpose seasoning!)
- 2 Tbsps Jamaican curry powder
- 2 tsps On Everything All-Purpose Blend (You can purchase my On Everything All-Purpose Blend for authentic flavor or make your own blend—-See Notes)
- 1 teaspoon sea salt
- ½ teaspoon smoked paprika
SPICY JAMAICAN CURRY SAUCE:
- 4 Tbsps Extra virgin olive oil
- 2 Tbsps organic brown sugar
- 1 (14 oz.) can full-fat coconut milk
- 2 medium russet potatoes, peeled + cubed
- 2 medium carrots, peeled + chopped
- 1 medium bell pepper, cored removed + chopped
- 3 garlic cloves, minced
- 2 tsps minced fresh ginger (You can sub with ½ teaspoon ground ginger)
- 1–3 scotch bonnet peppers (Adjust to your level of spiciness; You can also use habanero peppers)
- 2 green onions, lightly crushed or chopped (AKA Scallion)
- 2 fresh thyme sprigs
- 1 cup organic chicken stock, low-sodium (You can also use chicken bone broth)
- 2 ½ Tbsps Jamaican curry powder (See Amazon Shop for authentic brand)
- 1 tablespoon Jamaican pepper sauce (You can substitute with your favorite brand of hot sauce)
- 1 teaspoon ground allspice
- sea salt + black pepper, to taste
Instructions
MARINATE THE CHICKEN:
In a large bowl, add your freshly cleaned + rinsed chicken along with browning, Green Seasoning, salt, All-Purpose Blend, smoked paprika, and curry powder, mixing everything together until chicken is fully coated. Add coated chicken to a securely sealed ziplock bag and place in the refrigerator for 3 hours (minimum). NOTE: Best if marinaded overnight. When ready to use, let chicken sit at room temperature for 15-20 minutes before cooking.
BROWN THE CHICKEN:
In a deep skillet or pot over medium-high heat, add 2 Tbsps of olive oil and once fully heated, add the brown sugar. Stir the brown sugar in oil and let it sit until it becomes wet like in texture in semi-dissolves. Now, add in the marinated chicken and cook on each side until seared, about 3-4 minutes each side. Remove from heat and set aside on a plate. NOTE: This creates a beautiful “brown” color which makes using the browning sauce optional.
BURN THE CURRY POWDER:
If using authentic Jamaican curry powder, it’s super important to first “burn” your powder. SEE NOTES FOR MORE.
In the same deep skillet or pot over medium-high heat, add another 2 Tbsps olive oil and once fully heated, add curry powder. Stir curry powder in oil and let it sit until it becomes a dark brown and becomes fragrant, about 2-3 minutes.
TO MAKE THE CURRY SAUCE:
Add the minced garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell peppers, sautéing until fragrant and golden. Add the allspice, salt, and black pepper, stirring until combined.
Pour in the coconut milk, chicken stock/broth, and pepper sauce, stirring until combined. Let the mixture boil for a minute or so before adding the chicken, cubed potatoes, crushed scallion (aka green onions), and thyme sprigs, stirring to incorporate. Reduce the heat to simmer for about 20-25 minutes or until sauce thickens and the chicken is cooked through and tender, stirring occasionally. Remove from heat once done. NOTE: The sauce should be thick, but with a good amount of gravy for the side dish.
To serve, enjoy the curry chicken with your favorite side (i.e. rice, veggies, etc.). Garnish with a bit of chopped scallion and/or sprinkles of red pepper flakes, if desired.
Bon Appétit!
Notes
STORAGE:
Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To reheat, you can do this easily in the microwave or over the stovetop (adding ½ cup or so of chicken stock if needed) until warmed through and saucy.
TURMERIC:
You can add 1 teaspoon of turmeric to the curry sauce, if desired. While adding turmeric is optional, it definitely has benefits: powerful medicinal properties, natural anti-inflammatory ingredient, increases antioxidant activity in the body, and more.
JAMAICAN SEASONINGS:
If authentic Jamaican seasonings (i.e. browning, Green seasoning, curry powder, Flavo Rice, etc.) aren’t readily available near you, they are available for purchase on my Amazon Shop. Otherwise, substitute with your favorite brand.
BURNING THE CURRY POWDER:
When using Jamaican curry powder, it’s important to burn the powder first to avoid digestive issues for some people because of it’s potency. In addition, the “burning” process releases better flavor + color.
GLUTEN-FREE OPTION:
Ensure that all ingredients are GF-certified.
HOMEMADE ALL-PURPOSE BLEND:
1 teaspoon sea salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, + 1 teaspoon dried parsley.
Nutrition
- Serving Size: 1 plate
- Calories: 723 kcal
- Sugar: 11 g
- Sodium: 973 mg
- Fat: 27 g
- Saturated Fat: 5 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 79 g
- Cholesterol: 240 mg
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